Easy Pumpkin Spice Cake
A super easy pumpkin spice Bundt cake
Ingredients
- 8 oz unsalted butter room temperature and softened cut into large chunks
- 6 oz cream cheese room temperature and softened cut into large chunks
- 4 oz granulated sugar
- 4 oz light brown sugar
- 8 oz cake flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 7.4 oz 4 whole eggs + 1 egg yolk eggs, room temperature
- 1 tablespoon vegetable oil
- ½ tablespoon vanilla extract
- 1 15 oz can Libby's pumpkin puree
- 7 oz heavy cream room temperature
Instructions
- Prep Work– Prepare your standard Bundt pan by greasing it with butter and flour and/or cooking spray and set it aside. Combine your eggs, oil, and vanilla in a small bowl and set aside. In another bowl, whisk the pumpkin puree and heavy cream until just combined. Don't overmix and set it aside.
- Begin Reverse Creaming Method - Combine the dry ingredients and both sugars in the bowl of your stand mixer. Begin to add your butter and cream cheese in chunks while the mixer is on the slowest speed. We want to coat the fats (butter and cream cheese) with the dry ingredients. Mix until the mixture resembles a coarse sandy mixture.
- Pumpkin Puree/Cream Mixture – In two quick additions, pour the pumpkin/cream mixture into the stand mixer bowl on low speed. Once both additions are in there, bump up the speed to medium which is a (4) on a KitchenAid. Mix for two minutes exactly. This is very important because the gluten will develop during these two minutes. If we mix more, it will be overmixed and if we mix less, not enough gluten would have been developed and the cake will likely fall while baking in the oven. So again, I emphasize, mixing for two minutes during this step.
- Add Wet Ingredients – Then, turn the speed back down to low after those two minutes and begin to pour in your wet ingredients. Add one egg at a time, allowing the batter to mix and the egg to fully incorporate before adding in the next egg. Once all your wet ingredients are mixed in, stop the mixer and scrape the bowl, and paddle well.
- Bake at 325°F - Next, pour the batter into the prepared pan, turn the oven on, and set it to 325°F. Bake for 40-45 minutes. I would check at the 40-minute mark with a wooden skewer. The skewer should come out with a few moist crumbs and the batter should no longer be a liquid. Reminder: We are starting with a cold, non-preheated oven for this recipe.
- Cool and Unmold- Once the cake is baked, remove it from the oven and set it on a cooling rack to cool for 10-15 minutes. This is the perfect amount of time to cool so that it will unmold from the pan. If you greased your pan well, it would come out with no problems. Allow the cake to cool for another 20-25 minutes after you remove it from the pan and then decorate as you please and serve.
Video
Notes
The cake is best served the day of. Store covered at room temperature for up to 2 days.
Use Libby's pumpkin puree.
You can decorate with a cream cheese glaze or a dusting of powdered sugar.