Pumpkin Spice Bundt Cake

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

  1. Love the visual contrast between the glaze and the cake. It’s gorgeous!

    1. Thank you! It is a very yummy cake, I hope you enjoy the recipe.

  2. Hey why have you isolated such cute little things called eggs😶

    1. If you go to my about page, you will find out why. 🙂

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