With the fall comes crisp temperatures, the colour change of the leaves and new pumpkin recipes! I have made this bundt cake to celebrate fall, oh and to take to a potluck. Topped with a delicious cream cheese glaze, this is a crowd pleaser.
Pumpkin Spice Bundt Cake
In a large mixer, beat softened butter:
- 1/2 cup softened butter
Then add in and beat on high:
- 1/2 cup vegetable or canola oil
- 2 cups sugar
Add in and mix:
- 3/4 cup plain unsweetened yogurt
- 2 cups pumpkin puree
In a separate bowl sift together dry ingredients:
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp all spice
Mix in dry ingredients slowly and then add in:
- 1/4 cup water
Mix until all ingredients are combined. Pour into a greased bundt pan and Bake at 350 degrees F for approximately 55-60 minutes until a toothpick comes out clean. Cool.
Top with glaze.
- 1/2 pkg softened cream cheese (125g)
- 1 and 1/2 cup icing sugar
- 1/2 tsp vanilla
- 2 tbsp milk
Beat all ingredients together until smooth. Pour over cooled cake.
5 Comments Add yours
Love the visual contrast between the glaze and the cake. It’s gorgeous!
Thank you! It is a very yummy cake, I hope you enjoy the recipe.
Hey why have you isolated such cute little things called eggs😶
If you go to my about page, you will find out why. 🙂