For the Baker: Spiced Pumpkin Bundt Cake.
Start with a cake containing your favorite spices (cinnamon, nutmeg, ginger), drizzle on a cinnamon cream cheese glaze—and you have a holiday dessert that’ll be gobbled up in no time!
What you’ll need:
For the Cake
- Nonstick cooking spray, for pan
- 4 cups cake flour (not self-rising), plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 1/2 cups packed light-brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups canned pumpkin puree
For the Cinnamon Cream Cheese Glaze
- 2 cups powdered sugar
- ½ cup (4 ounces) softened cream cheese
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1-2 tablespoons milk (to thin out the glaze)
- Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
- Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
- Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners’ sugar.
- Beat cream cheese and powdered sugar together until blended, adding in the vanilla extract and cinnamon.
- Gradually add in milk until glaze is easily spreadable. Pour over cake and spread as desired.
See the original recipe here.
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