This pumpkin spice bundt cake is an easy dessert to mix up for the Fall. It’s made with sour cream to make it moist, pumpkin puree and pumpkin pie spice for flavor, and topped with an easy cream cheese glaze after it’s baked. This easy pumpkin bundt cake recipe takes about 15 minutes to prepare, and requires no mixer!

Full recipe and instructions here: [ Ссылка ]

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Ingredients needed:
Cake
3 cups (360 g) all-purpose flour *spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 ½ cups (300 g) granulated white sugar
1 cup (213 g) packed light brown sugar
½ cup (120 ml) canola oil
½ cup (113 g) sour cream
4 large eggs
1 15-ounce can 100% pure pumpkin puree
2 teaspoons vanilla extract
Cream Cheese Glaze:
4 ounces (227 g) cream cheese, softened
¼ cup (½ stick, 57 g) unsalted butter, softened softened
1 cups (113 g) confectioners sugar
3 tablespoons (42 mL) milk
1/2 teaspoon vanilla extract

Instructions
Pumpkin Bundt Cake
1. Position rack in center of oven and preheat to 350°F (177°C).
2. In a large mixing bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir in the salt.
3. In a second mixing bowl, whisk together the oil, sugars, sour cream, eggs, pumpkin, and vanilla.
4. Add flour mixture and stir to combine just until the last of the dry ingredients are incorporated. Do not overmix.
5. Grease a 12-cup capacity bundt pan. I prefer to use either shortening and brush it on, or a non-stick cooking spray with flour. (Or you can use cooking spray and lightly dust with flour. I don't recommend butter as it can make your cake stick more and cause a dark exterior). Pour batter into bundt pan.
6. Bake cake until tester inserted into center comes out clean, about 55-60 minutes and top of cake springs back when touched Cool bundt cake in pan for 10 minutes then invert pan onto cooling rack to release the cake from the pan and continue to cool completely.
Cream Cheese Glaze
1. In a small mixing bowl, with an electric mixer (or you can use a wooden spoon if cream cheese and butter are soft enough) beat the cream cheese and butter on medium speed until light and fluffy.
2. Add the powdered sugar and mix on low until combined.
3. Stir in the milk and vanilla extract. Adjust consistency if needed.
4. Pour over cooled cake before serving.

Notes
*Storage: You can store this cake, without icing, at room temperature for up to 3 days. Keep it well wrapped. If it’s iced, because of the cream cheese, I would keep it covered in the fridge for up to 3 days.
*Freezing: Freeze any leftovers for up to 3 months, wrapped well. Thaw at room temperature before serving.

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