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Ingredients
| granulated sugar: 2 cups |
| salted butter: 1 cup (softened) |
| eggs: 4 (large) |
| canned pumpkin: 1 cup |
| sour cream: 1 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| ground cinnamon: 1 Tbl |
| baking soda: 2 tsp |
| salt: 1 tsp |
| powdered sugar (unsifted): 1 cup |
| 2% milk: 1 Tbl |
| vanilla extract: 1/2 tsp |
| canned pumpkin: 2 Tbl |
| ground cinnamon: 1/4 tsp |
| salted butter: 2 Tbl (melted and cooled) |
Pumpkin Spice Bundt Cake With Creamy Pumpkin Glaze
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
- Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy. Slowly add the eggs, one at a time, and continue mixing until well incorporated. Add the pumpkin, sour cream and vanilla, mixing on slow speed until well blended.
- While mixer is still going on slow, add the flour, one cup at a time. Next, add the cinnamon, baking soda and salt. Blend until well incorporated.
- Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
- For the glaze: Place powdered sugar in a medium bowl. Slowly whisk milk into the powdered sugar. Continue whisking until no lumps appear.
- Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted butter.
- Once glaze is smooth, gently pour over the top of the Bundt cake, allowing to drizzle down the side of the cake.