Pumpkin Bundt Cake with Bourbon Cream Cheese Frosting

 
An easy to make and perfectly spiced pumpkin bundt cake is topped with a sweet bourbon cream cheese frosting! It’s the perfect fall treat and holiday table spectacular. (Note: Pictures in the post were updated Sept 2020)
Pumpkin Bundt Cake
 
Have you seen this fall bucket list for food bloggers from Dorothy of Crazy for Crust? I love it! It had me excited for fall baking even though I am not a bucket list kind of girl. I already get bonus points for picking my own apples and starting with an apple pie. Today, I am sharing with you another pumpkin dessert, specifically a pumpkin bundt cake with bourbon cream cheese frosting!
 
Pumpkin Bundt Cake
Pumpkin in the fall is one of the season’s greatest treats. It is warm, makes for a moist cake, and always filled with spices. This pumpkin bundt cake is exactly that; a fall cake that is moist, with a tender crumb and filled with spices. It is topped with a cream cheese frosting made with bourbon which complements the pumpkin cake. 
Pumpkin Bundt Cake

The bourbon glaze was my favorite part and it’s a great compliment to pumpkin flavor. It just took this cake to the next level. The cake was such a huge hit in my house that the boy begged me not to share with anyone. Luckily as I said, I made half of the recipe so it wasn’t too much for just the two of us to enjoy in two to three days.

Pumpkin Bundt Cake

If you are looking for a great pumpkin cake, you have it right here folks! This pumpkin bundt cake is great tasting and would make for a nice centerpiece in your holiday season entertaining. 

So what else is on your fall baking list? Seeing fall foliage is on mine and I am looking forward to taking a drive with the hubs to enjoy the beautiful vibrant colors. We are lucky to be living in upstate NY where we can see this in our city and backyards. I am also thinking of for the first time going to a pumpkin patch. We shall see if I am able to do that too. 

Pumpkin Bundt Cake

Pumpkin Bundt Cake
Yield: 1 12-cup bundt cake

Pumpkin Bundt Cake with Bourbon Cream Cheese Frosting

A moist and perfectly spiced pumpkin bundt cake that is topped with a sweet bourbon cream cheese filling.

Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes

Ingredients

For the Cake

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • 1 ¼ cups canned pumpkin puree
  • ¾ cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (1 1/2 sticks) unsalted butter, softened at room temperature
  • 1 ¼ cups granulated sugar
  • 3 large eggs, room temperature

For the Glaze

  • 3 ounces cream cheese, room temperature
  • 1 tablespoon bourbon (or more to taste)
  • 1 ½ cups confectioner’s sugar

Instructions

  1. Preheat oven to 350 degrees F. Grease a 12-cup bundt pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. In a large measuring cup, whisk the pumpkin, buttermilk, and vanilla extract together.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes on medium speed. Add the eggs, one at a time, and beating until combined in between each addition.
  4. Reduce speed to low and add a third of the flour mixture. Add half of the pumpkin mixture and mix it until combined. Add another third of the flour and the rest of the pumpkin mixture. Mix until combined. Add the rest of the flour mixture and mix until just combined.
  5. Pour batter into prepared pan and bake for 40-50 minutes (about 30 minutes for a 6-cup bundt pan) or until a cake tester inserted into the center comes out clean.
  6. Let cool on wire rack completely.

To make glaze

  1. On medium speed, beat the cream cheese and bourbon until smooth and fluffy. Add in the sugar and mix until combined. If the glaze is too thick, add a few teaspoons of milk or bourbon to thin out.
  2. Drizzle glaze over bundt cake before serving. Decorate with toasted pecan if desired.

Notes

Barely adapted from Tracey's Culinary Adventures

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Nutrition Information:


Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

 

MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!