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Pioneer Woman Pumpkin Bundt Cake - recipe card

Pioneer Woman Pumpkin Bundt Cake

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 55
  • Total Time: 80
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich, ultra-moist pumpkin bundt cake delivers deep autumnal flavor with warm spices, brown sugar, and real pumpkin purée. The crumb is tender and dense yet velvety, finished with a silky brown butter cream cheese glaze that pools beautifully into every ridge of the bundt.

Ingredients

Scale
  • For the cake:
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 tbsp pure vanilla extract
  • 1 can (15 oz) pure pumpkin purée, not pumpkin pie filling
  • 1/2 cup full-fat sour cream, at room temperature
  • For the brown butter cream cheese glaze:
  • 4 tbsp unsalted butter
  • 4 oz full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 2 tbsp whole milk, plus more if needed
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • For serving:
  • 1/4 cup toasted pecans, roughly chopped

Instructions

  1. Preheat the oven to 350°F / 177°C with a rack positioned in the center. Generously butter a 10- to 12-cup bundt pan, making sure to coat every ridge and crevice, then lightly dust with flour and tap out the excess. Place the prepared pan in the refrigerator while you make the batter to help the butter set and guarantee a clean release.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, cloves, and allspice until evenly distributed and no streaks remain. Sifting or whisking thoroughly prevents pockets of leavening that would cause uneven rises or bitter spice hits.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the softened butter, light brown sugar, and granulated sugar on medium speed for 3 to 4 minutes, scraping down the sides and bottom halfway through. The mixture should look pale, fluffy, and noticeably increased in volume as the sugar cuts into the butter and creates air pockets that yield a tender crumb.
  4. Add the eggs one at a time, beating on medium-low speed for 20 to 30 seconds after each addition and scraping the bowl as needed. Each egg should be fully incorporated before the next is added; the batter will look slightly curdled if the eggs are too cold, but this smooths out once the pumpkin is added.
  5. Add the pumpkin purée, vanilla extract, and sour cream, and mix on low speed until just combined, about 30 to 45 seconds. The sour cream contributes acidity that reacts with the baking soda for lift while its fat keeps the crumb moist for days; avoid overmixing at this stage to prevent a tough cake.
  6. With the mixer on the lowest speed, add the dry ingredients in three additions, mixing only until the flour mixture disappears into the batter after each addition, about 15 to 20 seconds per addition. Finish by folding the batter by hand with a flexible spatula, scraping the bottom and sides to catch any unincorporated flour; the batter will be thick, smooth, and deeply orange-brown.
  7. Scrape the batter into the chilled, prepared bundt pan and smooth the surface with the back of a spatula, nudging the batter gently toward the outer edges. Tap the pan firmly on the counter 3 to 4 times to release any large air bubbles that could create tunnels or holes.
  8. Bake for 50 to 55 minutes, rotating the pan 180 degrees after 30 minutes to ensure even browning. The cake is done when a long wooden skewer inserted into the thickest part between the ridges comes out with only a few moist crumbs, the top springs back when pressed lightly, and the edges have begun to pull away from the sides of the pan.
  9. Cool the cake in the pan on a wire rack for exactly 10 minutes. This short rest allows the crumb to set and release cleanly; cooling longer lets sugar and moisture condense and bind the cake to the pan. Run a thin, flexible offset spatula or butter knife along the center tube and outer edge, then invert the cake onto the rack and lift the pan away slowly. Cool completely, about 1 1/2 to 2 hours, before glazing.
  10. While the cake cools, make the brown butter cream cheese glaze. In a small light-colored saucepan or skillet, melt 4 tablespoons of butter over medium heat, swirling the pan frequently. The butter will foam, then turn golden with nutty brown specks, and smell deeply toasty after 3 to 5 minutes; immediately pour it into a small heatproof bowl and cool for 10 minutes so it does not melt the cream cheese.
  11. In a medium bowl, beat the softened cream cheese and cooled brown butter with a hand mixer on medium speed until completely smooth and glossy, about 1 minute, scraping the bowl twice. Sift in the powdered sugar, add the vanilla, salt, and 2 tablespoons of milk, and beat on low until combined, then increase to medium for 1 minute until the glaze is thick, smooth, and pourable with a slowly dissolving ribbon. Add milk 1 teaspoon at a time if you prefer a thinner glaze.
  12. Once the cake is fully cool, place the wire rack over a sheet of parchment or a rimmed baking sheet to catch drips. Spoon or slowly pour the glaze over the top of the cake in a steady stream, letting it cascade naturally down the ridges. Use the back of a spoon to gently guide glaze over bare spots if needed; the glaze should thicken as it sets and may be layered in a second pass after 10 minutes for extra coverage.
  13. Immediately sprinkle the chopped toasted pecans over the wet glaze, pressing very lightly so they adhere. Let the glaze set at room temperature for 30 to 45 minutes before slicing. Use a serrated knife with a gentle sawing motion for the cleanest pieces.

Notes

Store leftover cake tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, letting slices come to room temperature for 20 minutes before serving. The unglazed cake freezes beautifully for up to 3 months — wrap it in two layers of plastic wrap and one layer of foil; thaw overnight in the refrigerator. To refresh a slice, warm it in a 300°F / 150°C oven for 5 to 7 minutes or microwave for 15 to 20 seconds. For the best texture, only glaze the portion you plan to serve within a day.

Nutrition

  • Calories: 648
  • Sugar: 54g
  • Sodium: 420mg
  • Unsaturated Fat: 18g
  • Carbohydrates: 85g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 145mg

Keywords: pioneer woman pumpkin bundt cake, pumpkin bundt cake recipe, fall bundt cake, spiced pumpkin cake, cream cheese glaze bundt cake, Thanksgiving dessert, autumn baking, pumpkin spice cake, brown butter glaze bundt, holiday bundt cake

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Find it online: https://bellesbestbites.com/pioneer-woman-pumpkin-bundt-cake-recipe/