Pumpkin Bundt Cake with Cream Cheese Glaze
Super moist pumpkin cake topped off with a simple cream cheese glaze!
Servings 12
Calories 216kcal
Ingredients
For the cake:
- 1 18 ounce package yellow cake mix
- 15 ounces canned pumpkin puree
- 4 eggs
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tablespoon pumpkin pie spice
For the glaze:
- 3 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
Instructions
To make the cake:
- Preheat oven to 350 degrees and butter and flour a bundt pan.
- Beat together the cake ingredients in the bowl of a stand mixer for 2 minutes or until well combined, light, and somewhat fluffy.
- Add batter to the prepared bundt pan and bake for 40-50 minutes or until a tester comes out clean.
- Cool for 15 minutes in the bundt pan before turning onto a cake platter to finish cooling. Cool completely before glazing.
For the glaze:
- Add the glaze ingredients to a small bowl and beat with a mixer until smooth and creamy.
- Warm the glaze until pourable.
- Drizzle over the top of the cooled cake.
- Allow glaze to set before cutting and serving.
Video
Nutrition
Serving: 1slice | Calories: 216kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 63mg | Potassium: 106mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5748IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg