Pumpkin Bundt Cake with Spiced Cream Cheese Glaze

Have you started your Thanksgiving menu plan yet? Are you putting it off until the last minute? Have you already had it planned for weeks? We just decided that we are staying home and hosting this year, so I am just starting my planning. Thankfully (pun intended) I’ve hosted Thanksgiving twice now so I know what works and what doesn’t. Since I’m not sure how the cooking will go with the baby, I’m going to stick to mostly tried and true recipes. The few new things I will be adding will be tested in the next few weeks. If they work I’ll be sharing them here! One thing I wanted to add this year was a new pumpkin dessert. (Because you know I don’t have enough pumpkin recipes). And this cake is making the cut.

This Pumpkin Bundt Cake with Spiced Cream Cheese Glaze is so good. The kind of good that leaves you standing over the kitchen sink eating “just one more” sliver to, you know, “even things out”. Because you can’t have a slightly crooked slice… I really had to laugh when just 15 minutes after I snuck another piece I noticed Jesse lingering at the kitchen sink. When I asked him if he was eating bundt cake he had a totally busted look. It can’t be helped. This cake is delicious.

Pumpkin Bundt Cake with Spiced Cream Cheese Glaze

Ingredients
3 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
2 1/2 cups white sugar
1 cup canola oil
3 eggs
1 tsp vanilla extract
1 can (15 oz) pumpkin

1/4 cup (4 Tbsp) butter, melted
3 oz cream cheese, room temperature
1 cup confectioners sugar
1/4 tsp pumpkin pie spice
pinch of salt
1 tsp vanilla
1-2 Tbsp milk

Directions
Preheat oven to 350 degrees. Prepare a bundt pan by spraying well with non-stick cooking spray.

In a medium mixing bowl, whisk together flour, baking soda, cinnamon, salt and pumpkin pie spice. Set aside. In the bowl of a standing mixer beat together sugar and canola oil. Add the eggs, one at a time, and vanilla, beating well and scraping down sides of the bowl between each addition. Alternate adding the dry ingredients in 3 additions and the pumpkin in 2 additions (starting and ending with dry ingredients), beating until combined and scraping down the sides of the bowl as needed.

Pour the batter into the prepared bundt pan. Bake for 60-65 minutes or until a toothpick inserted into the thickest part comes out clean. Allow to cool for 10 minutes before flipping out onto a wire cooking rack.

While the cake is cooling, add the melted butter and softened cream cheese to a clean mixing bowl. Beat until smooth and creamy. Sift together the confectioners sugar, pumpkin pie spice, and salt, and beat until light and fluffy. Add the vanilla and 1 tablespoon of milk and beat. Add additional milk as needed to get a pourable consistency.

Once the cake is cool, pour the cream cheese glaze over the top of the bundt cake. You can use a spatula to encourage it drip down the sides, if needed.

Cake Source: Alida’s Kitchen, originally from Taste of Home

Glaze: Sunny Side Up Original