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–+ servings

Homemade Pumpkin Bundt Cake with Orange Cream Cheese Glaze

Lucy Figueiredo
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 470 kcal

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
Keyword Autumn Baking, Creamy Frosting, Easy Cake Recipe, Fall dessert, Holiday Baking, Moist Pumpkin Cake, Orange Cream Cheese Glaze, Pumpkin Bundt Cake, Seasonal Flavors, Thanksgiving Dessert
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