PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE

Pumpkin bundt cake with lemon cream cheese frosting is moist bundt cake suitable for Thanksgiving table. Share a slice with freshly whipped cream, o not!

October has arrived and Thanksgiving is around the corner. I wanted to go with something different from classic pumpkin pie. But still something simple for the busy season. So I came up with a pumpkin bundt cake recipe with cream cheese frosting. And it is moist and soft bundt cake with extra pumpkin purée flavour and just so yummy.

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Everything pumpkin, everything orange

If you are the person who loves everything pumpkin as soon as October hits the door, then this is one of the recipes you want to try. You can’t go wrong with this simple vanilla bundt cake with addition of pumpkin purée.

What’s fun about this recipe, is that you can bake the bundt cake a day before Thanksgiving. And so your oven will be free for the big day just for the turkey. This was always my concern, when I was preparing a dessert on Thanksgiving.

When I was making this recipe for the first time, I used organic high quality pumpkin purée, with beautiful orange colour. But the second time, I used a different brand of pumpkin purée and the colour didn’t come out this nice. So I have decided to use tiny food colouring to help the orange colour stand out, and you can do too.

Unfortunately adding more purée will not solve the colour issue. It will make your bundt cake more dense, almost gummy texture. So I would recommend to use food colouring in gel form.

You may also add little of the pumpkin purée of orange food colouring to the cream cheese frosting to have pumpkin cream cheese frosting. This will add up more cheerful colour to the Thanksgiving theme.

Ingredients for pumpkin bundt cake

For the bundt cake

• all-purpose flour
• baking powder
• large eggs
• brown sugar
• heavy cream 35 %
• vanilla extract
• pumpkin purée

For the cream cheese frosting

• cream cheese
• lemon juice
• powdered sugar
• zest from lemon

This recipe for Pumpkin bundt cake is adapted for the classic 9″ bundt cake pan, and it holds up to 6 cups of bundt cake mixture.

How to make pumpkin bundt cake with glaze

Always start your baking with clean space on your kitchen counter and your ingredients on hand. Measure dry ingredients first and place them together in medium bowl, whisk and set aside. Prepare the bundt cake pan with baking spray (containing flour). If you don’t have this one, you can use cooking spray, brush it all over the bundt cake pan, then dust it lightly with flour.

To make your bundt cake fluffy, you must start to whisk (with whisk attachment) egg yolks with sugar. I recommend stand mixer fitted paddle attachement, we will be mixing a lot. Separate the yolks from whites and reserve egg whites in a medium bowl, set aside.

Whisk egg yolks with sugar until fluffy, about 5 – 8 minutes. The mixture must be white-ish and fluffy (as we are using brown sugar, the mixture will be slightly beige). Slowly start adding vanilla extract and heavy cream, until well combined. The mixture will be very liquid, so whisking it on medium slow, even just slow, is strongly recommended.

Add flour mixture spoon by spoon. Once your batter is well combined. Take the egg whites in medium bowl and whisk them until stiff peaks. With spatula, slowly incorporate egg whites into the batter. Separate the batter in half and half.

Use the previous medium bowl, where you whisked the egg whites. The First half of the mixture will stay white, so you can already pour it inside the bundt cake pan. The second one will be orange, because of the pumpkin purée. Add to the second mixture 5 tbsp of pumpkin purée and lightly incorporate with spatula.

If you would like to add some food coloring, now it’s the time. Add few drops and lightly incorporate the food coloring into the batter. Pour the batter over the white mixture and bake in preheated oven, 170 C/ 350 F for about 45 – 50 minutes. Insert a toothpick at the end of the baking, to make sure, the batter is well baked. Your toothpick should come out clean. Than means the batter is baked.

More PUMPKIN recipes

• PUMPKIN PIE SPICE CHEESECAKE BARS
• PUMPKIN DONUTS
• THE BEST PUMPKIN PIE RECIPE
• PUMPKIN SPICE CHEESECAKE TART
• PUMPKIN MAC AND CHEESE

“THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE DISCLOSURE PAGE FOR MORE INFORMATION.”

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