Pumpkin Bundt Cake with Bourbon Cream Cheese Frosting

Pumpkin Bundt Cake
Have you seen this fall bucket list for food bloggers from Dorothy of Crazy for Crust? I love it! It had me excited for fall baking even though I am not a bucket list kind of girl. I already get bonus points for picking my own apples and starting with an apple pie. Today, I am sharing with you another pumpkin dessert, specifically a pumpkin bundt cake with bourbon cream cheese frosting!
Pumpkin Bundt Cake

A few weeks ago, I bought a super cute 6-cup bundt pan so I halved the recipe you see below to use my new pan. The cake is super moist and of course pumpkin-y. The bourbon glaze was my favorite part (alchy? eh!) and it’s a great compliment to pumpkin flavor. It just took this cake to the next level. The cake was such a huge hit in my house that the boy begged me not to share with anyone. Luckily as I said, I made half of the recipe so it wasn’t too much for just the two of us to enjoy in two to three days.

If you are looking for a great pumpkin cake, you have it right here folks!

 

Pumpkin Bundt Cake with Bourbon Cream Cheese Frosting
 
Yield: 1 12-cup bundt cake (half recipe to use a 6-cup bundt pan)
INGREDIENTS
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 ¼ cups pumpkin puree
  • ¾ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup unsalted butter, softened at room temperature
  • 1 ¼ cups granulated sugar
  • 3 large eggs, room temperature
For the Glaze
  • 3 ounces cream cheese, room temperature
  • 1 tablespoon bourbon (or more to taste)
  • 1 ½ cups confectioner’s sugar
DIRECTIONS
  1. Preheat oven to 350 degrees F. Grease a 12-cup bundt pan and set aside.
  2. In a medium bowl, whisk together the first six ingredients. In a large measuring cup, whisk the pumpkin, buttermilk and vanilla extract together.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes on medium speed. Add the eggs, one at a time, and beating until combined in between each addition.
  4. Reduce speed to low and add a third of the flour mixture. Add half of pumpkin mixture and mix until combined. Add another third of flour and the rest of pumpkin mixture. Mix until combined. Add the rest of the flour mixture and mix until just combined.
  5. Pour batter into prepared pan and bake for 40-50 minutes (about 30 minutes for a 6-cup bundt pan) or until a cake tester inserted into the center comes out clean.
  6. Let cool on wire rack completely.
To make glaze
  1. On medium speed, beat the cream cheese and bourbon until smooth and fluffy. Add in the sugar and mix until combined. If the glaze is too thick, add a few teaspoons of milk or bourbon to thin out.
  2. Drizzle glaze over bundt cake before serving. Decorate with toasted pecan if desired.
ZAINAB'S NOTES
Barely adapted from Tracey's Culinary Adventures

Comments

  1. Jamie@Milk 'n' Cookies says

    Wow! This pumpkin bundt cake looks spectacular! My husband loves Bourbon so this would be a huge hit with us. And even better, I have a partially used can of pumpkin, just waiting for some creative inspiration. I think I have the answer!! And how fun that you baked this in a six-in bundt pan?! I’ve been meaning to buy one of those!

    • Zainab Mansaray says

      Jamie that can is begging to be used!!! You know u want to lol! I found mine in TJMaxx, in case you are out and about and run into one :)

    • Zainab Mansaray says

      Stacy thanks! I love the small pan too. perfect when baking for just two or a small group. And don’t evn get me started on bourbon!

  2. Teresa says

    When I saw Bourbon and cream cheese, I was intrigued. When I saw that beautiful photo of your cake, it made me want a slice right away! It’s a very nice Fall treat.
    Visiting from SITS. Have a beautiful day!

  3. Sharon says

    First, this looks delicious! Second, I bet this tastes delicious! The glaze is on there perfectly. I always try to get the glaze on perfect, but for some reason it never turns out the way I imagine it to. Happy Saturday Sharefest!

    • Zainab Mansaray says

      Sharon, thank you so much for stopping by! It was delicious especially the glaze. I really just poured the glazed with a measuring cup and let it go where it wanted. I think it was on the thicker side.

  4. Katherines Corner says

    Pass the milk please this looks divine. I’m hopping over from Strut Your Stuff I enjoyed my visit to your blog. I invite you to join me at Katherines Corner Hugs! P.S. only one day left to enter my giveaway

  5. Catherine says

    Dear Zainab, this sounds so good and looks beautiful. I’m so excited about fall baking too! …I know my daughter would love this bundt…anything with spiced pumpkin is her favorite. Blessings dear. Catherine xo

  6. Julie @ This Gal Cooks says

    This looks SO good, Zainab! Ah, you’re so lucky that you get to pick apples. I don’t think apple trees exist in Florida! At least I have never seen one in Florida! Pinning and sharing on social media. Thanks for sharing at Marvelous Mondays!

    • Zainab Mansaray says

      Thank you so much for hosting and sharing every week. You are great :). And you need to come visit NY so I can take you apple picking. It is so much fun!!

  7. Cheryl says

    Hi Zainab,
    I am drooling over the pumpkin bundt. I also have the 6-cup bundt and would love to make the cake for myself. How many eggs did you use for the 6-cup bundt?

    • Zainab Mansaray says

      Hey Cheryl! I ended up using two eggs. I was going to try to divide one in half but failed and just ended up using two and it turned out great!

    • Zainab Mansaray says

      Thanks Shamene. I did not make my own puree for this cake…I have in the past. For this cake I used Libby’s pumpkin puree!

  8. Meredith Youngson says

    First time on your blog- was attracted to this cake right away. Making it this evening for company and cannot wait. Subbing maple syrup for the bourbon in the frosting as thats what I had on hand. YUM, thanks for sharing!

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