There’s something truly magical about the arrival of autumn. The crisp air, vibrant foliage, and the anticipation of the holiday season make it a wonderful time of year. It’s also the season when we start craving warm, comforting flavors, and nothing quite captures the essence of fall like a homemade Pumpkin Bundt Cake with a luscious orange cream cheese glaze. This dessert not only celebrates the spirit of the season but also fills your home with a symphony of delightful smells and flavors.
The Ingredients of Fall’s Delight
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This recipe was inspired by America’s Favorite Pumpkin Recipes magazine. Before we dive into the recipe, let’s take a moment to appreciate the star ingredients:
For the Pumpkin Bundt Cake:
- 3 cups of all-purpose flour (King Arthur all-purpose flour)
- 2 teaspoons of baking soda
- 1 1/2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon salt
- 2 cups of granulated sugar
- 1 cup vegetable oil
- 1 teaspoon of vanilla extract
- 3 eggs
- 1 15-ounce can pumpkin puree
For the Orange Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup of powdered sugar
- 1/2 of a navel orange freshly squeezed
- 1 tablespoon of orange zest, optional
- 1/4 cup pepitas for topping, optional
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring an even coat to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, ground cinnamon, ground nutmeg, salt and sugar. Set this bowl aside; the spice blend will infuse your cake with the quintessential flavors of the season.
- Combine the Wet Ingredients: In a bowl beat sugar, oil, and vanilla until it is nice and creamy for about 2 minutes. Then add the eggs one at a time, ensuring each is fully incorporated before adding the next. Be sure to crack your eggs in a small bowl, like a ramekin, to ensure that no egg shells fall into your batter. Stir in the pumpkin puree combining everything into a smooth, creamy batter.
- Gradually Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients by a spoonful. Mix until just combined; overmixing can lead to a tougher cake.
- Baking: Pour the batter into your prepared bundt pan. Smooth the top and tap the pan on the counter to eliminate air bubbles. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling and Glazing: Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely. While the cake cools, prepare the orange cream cheese glaze by mixing the softened cream cheese, vanilla extract, powdered sugar, freshly squeezed, orange zest (if desired) until smooth. Drizzle the glaze over the cooled cake and finish it off by sprinkling some pepitas (pumpkin seeds) and a small mixture of sugar and cinnamon for some added texture and beauty!
- Bundt: I prefer the rustic, slightly caramelized top of a bundt cake as it adds a delightful contrast in texture and flavor, making it unnecessary to turn it over for a smoother appearance. I love filling the bumps and ridges of the imperfection of a cake with a glaze or icing, but you do it however you would like.
Used Equipment:
Tips for the Perfect Bundt Cake
For the Pumpkin Cake:
- Room Temperature Ingredients: Ensure that your eggs and pumpkin puree are at room temperature. This helps with even mixing and a smoother batter.
- Spice Blend: Use a combination of cinnamon and nutmeg for a warm and aromatic spice blend. Adjust the spice quantities to suit your taste. For a more spicier cake add cloves, ginger, or cardamom.
- Mix Gently: Once you add the dry ingredients, mix the batter just until everything is combined. Overmixing can result in a tough cake.
- Bundt Pan Prep: Grease the bundt pan thoroughly to ensure the cake comes out cleanly without sticking.
- Baking Time: Use a toothpick to check for doneness. The cake is ready when the toothpick comes out with a few moist crumbs, not batter.
- Cooling: Allow the cake to cool in the bundt pan for about 15-20 minutes before removing it onto a wire rack to cool completely.
For the Orange Cream Cheese Glaze:
- Softened Cream Cheese: Make sure the cream cheese is at room temperature before blending it with the other glaze ingredients. This ensures a smooth texture. I like to double the recipe for the glaze and have extra on hand. It is so delicious!
- Zest and Juice: Use fresh orange zest and juice from a navel orange for the brightest and most natural flavor.
- Consistency: Adjust the amount of powdered sugar or freshly squeezed orange juice to achieve your desired glaze consistency. Add a little at a time and whisk well until you reach the right consistency.
- Glaze After Cooling: Wait until the cake has fully cooled before drizzling the glaze over it. This prevents the glaze from becoming too runny or absorbing into the cake too quickly.
- Decorate: Add extra orange zest, pepitas (pumpkin seeds), or chopped nuts on top of the glaze for a decorative touch. For more added texture and sweetness, sprinkle a mixture of cinnamon and sugar on top of the glaze.
- Chill or Serve: You can serve the cake immediately after glazing, or refrigerate it briefly to let the glaze set before serving.
Moist Perfection
One of the most captivating qualities of this cake is its moisture. This Pumpkin Bundt Cake is incredibly moist, ensuring that each bite is a luscious, melt-in-your-mouth experience. My husband absolutely loves this cake. It is a big hit in my house this season and I couldn’t be happier.
Whether you enjoy a slice of this cake with a hot cup of spiced tea, a scoop of vanilla ice cream, or just by itself, it’s a true embodiment of autumn’s warmth and charm. So, embrace the season, fill your home with the inviting scents of this delicious dessert, and relish the delights of a homemade Pumpkin Bundt Cake with orange cream cheese glaze.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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Homemade Pumpkin Bundt Cake with Orange Cream Cheese Glaze
Indulge in the cozy flavors of fall with this scrumptious pumpkin bundt cake, crowned with a zesty orange cream cheese glaze. This moist, spiced delight is the perfect autumn treat!
Equipment
- 1 kitchen aid mixer
- mixing bowls
Ingredients
Pumpkin Bundt Cake
- 3 cups of all-purpose flour King Arthur all-purpose flour
- 2 teaspoons of baking soda
- 1 1/2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon salt
- 2 cups of granulated sugar
- 1 cup vegetable oil
- 1 teaspoon of vanilla extract
- 3 eggs whole
- 1 15 oz can pumpkin puree
Orange Cream Cheese Glaze
- 4 oz cream cheese softened
- 1/2 teaspoon vanilla extract
- 1/2 cup of powdered sugar
- 1/2 of a navel orange freshly squeezed
- 1 tablespoon of orange zest optional
- 1/4 cup pepitas for topping optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring an even coat to prevent sticking.
- In a medium bowl, whisk together flour, baking soda, ground cinnamon, ground nutmeg, salt and sugar. Set this bowl aside; the spice blend will infuse your cake with the quintessential flavors of the season.
- In a bowl beat sugar, oil, and vanilla until it is nice and creamy for about 2 minutes. Then add the eggs one at a time, ensuring each is fully incorporated before adding the next. Be sure to crack your eggs in a small bowl, like a ramekin, to ensure that no egg shells fall into your batter. Stir in the pumpkin puree combining everything into a smooth, creamy batter.
- With the mixer on low speed, gradually add the dry ingredients by a spoonful. Mix until just combined; overmixing can lead to a tougher cake.
- Pour the batter into your prepared bundt pan. Smooth the top and tap the pan on the counter to eliminate air bubbles. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely. While the cake cools, prepare the orange cream cheese glaze by mixing the softened cream cheese, vanilla extract, powdered sugar, freshly squeezed, orange zest (if desired) until smooth. Drizzle the glaze over the cooled cake and finish it off by sprinkling some pepitas (pumpkin seeds) and a small mixture of sugar and cinnamon for some added texture and beauty!
- I prefer the rustic, slightly caramelized top of a bundt cake as it adds a delightful contrast in texture and flavor, making it unnecessary to turn it over for a smoother appearance. I love filling the bumps and ridges of the imperfection of a cake with a glaze or icing, but you do it however you would like.
Nutrition
Serving: 12sliceCalories: 470kcalCarbohydrates: 62.5gProtein: 5.9gFat: 23.1gSaturated Fat: 6.1gCholesterol: 51mgSodium: 353mgPotassium: 160mgFiber: 2.4gSugar: 36.1gCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!
The pumpkin bundt cake with the cream cheese glaze was delicious and so easy to make!
So glad you enjoyed it!! I love how simple it is to make too! Thanks for sharing! 🥰