My husband loves anything and everything pumpkin flavored, so when the pumpkin craze began this year, we wanted to try something new.

He absolutely loves pumpkin bars I made and these pumpkin chocolate chip cookies, but there is so much that can be made with pumpkin puree!

So, we opted to use the bundt pan that never gets a lot of attention for this pumpkin bundt cake.

The Best Pumpkin Bundt Cake Recipe

Pumpkin Bundt Cake Ingredients

• 2 1/2 cups of flour
• 1 Tablespoon of pumpkin pie spice
• 1 teaspoon of baking soda
• 3/4 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of vegetable or canola oil
• 1 cup of sugar
• 3/4 cup of brown sugar
• 2 teaspoons of vanilla extract
• 3 eggs
• 1 15 ounce can of pumpkin puree

Pumpkin Bundt Cake Ingredients Directions

• Preheat the oven to 350 degrees.
• Grease a bundt pan so the batter doesn’t stick.
• In a bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
• In a separate bowl beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree.
• Slowly beat the first flour mixture into the second pumpkin puree mixture.
• Pour the batter into the bundt pan.
• Bake for an hour or until an inserted knife comes out clean.

• While it’s baking, start making the cream cheese glaze with the ingredients and instructions below.
• Cool for 20-30 minutes.
• Then, carefully flip the pan upside done onto a plate.
• When it’s completely cooled, you can add the cream cheese glaze to enjoy!

Pumpkin Bundt Cake with Cream Cheese Glaze Ingredients

• 1 tablespoon of softened butter
• 6 Tablespoons of softened cream cheese
• 1 cup of powdered sugar
• 1 1/2 tablespoons of milk

Pumpkin Bundt Cake with Cream Cheese Glaze Directions

• Mix together the ingredients in the order listed above
• Beat in the powdered sugar followed by the milk.
• With a spoon, drizzle the glaze on top of the pumpkin bundt cake.
• Enjoy!

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