Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze

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By Nancy Buchanan



by Nancy Buchanan on November 9, 2011

Phew, try saying that one fast!!

It’s a mouthful and this cake is too – in a good way.

Which is a very good thing since I’ve been trying to figure out a dessert for Thanksgiving that (a) is not a pie since my family does NOT like pie ( I know – what the heck is wrong with these people??) and (b) can have candles poked in it since we’ll also be celebrating my son’s birthday  – in our family we really try and “multi task” when it comes to holidays – Thanksgiving, Christmas and Easter.. yeah, we’ve got them all covered!

I think this bundt cake will be perfect. I’ve been experimenting with several pumpkin cake recipes and finally decided the one that I’ve been making for several years is still the best. After looking at the recipes I tried, I realized that what makes this cake better than the others is that it’s made with oil versus butter  – resulting in a  moister and less dense cake and  the  variety of spices in it which really complements the pumpkin flavor. Like many recipes, the addition of alcohol  in the recipe acts as an “amplifier” – intensifying and deepening the other flavors in the dish.

Bourbon Pumpkin Bundt CakeBC2 Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze

So, if you don’t like moist cakes with spicy warmth, this cake is not for you. But if you do…. get out your mixer!!

Bourbon Pumpkin Bundt Cake BC3 Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze

Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze


  • 3 1/3 cups flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 2 tsp. cinnamon
  • 1 1/2 tsp. freshly grated nutmeg
  • 1 tsp. ginger
  • 1/2 tsp. alspice
  • 1/4 tsp. ground cloves
  • 1 1/2 cups sugar
  • 1 1 /4 cups dark brown sugar
  • 1 cup canola oil
  • 2 cups pureed pumpkin
  • 1/3 cup bourbon
  • 5 eggs
  • Glaze:
  • 6 oz. softened cream cheese
  • 2 - 3 Tbsp. bourbon
  • 3 cups powdered sugar
  • 1/4 cup chopped and toasted pecans
  • In a medium bowl beat the cream cheese with the bourbon. Slowly add the powdered sugar until a thick glaze forms. If mixture is too thick, thin with a little milk or water. Glaze cake and then sprinkle with the pecans. Serve.


  1. Pre heat the oven to 350 degrees. Grease a 10 - 12 cup bundt pan. Set aside. In a bowl, combine the flour, baking powder, baking soda, salt and spices. In a large bowl (or the bowl of a mixer) combine the sugars, pumpkin and oil and mix. Add in the eggs, one at a time and mix until thoroughly incorporated. Add the bourbon. Add in the flour mixture and mix until thoroughly combined.
  2. Pour batter into the bundt pan and bake for 60 - 70 minutes until tester inserted into center of cake comes out with moist crumbs. Remove pan from oven and cool.
  3. Turn cake out onto a cooling rack. When cool, pour glaze over cake and garnish with pecans.
 Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze




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{ 26 comments… read them below or add one }

Barbara | Creative Culinary November 10, 2011 at 8:35 am

I must commend you on this cake. Largely because of my affliction for wanting to add bourbon to anything pumpkin…OK, OK, make that add bourbon to most anything. I am again reminded of just how much we are alike. I know this must be divine!

But also because you resisted maple or brown butter. Not that I wouldn’t love them but I know a thing or two about titles that are so long that you almost forget what the dish is called. I’ve been there. :)


Nancy November 11, 2011 at 9:17 am

I think we need to start a support group Barb – for wordy recipe titles!! LOL!! But truly, the bourbon came from your influence and I can vouch that it is indeed a good one!


Maris (In Good Taste) November 10, 2011 at 8:39 am

How do you manage such a beautiful bundt cake? Mine always wind up sticking to the pan or looking otherwise amateur. This is gorgeous and screams Thanksgiving!


Nancy November 11, 2011 at 9:16 am

Ah, thanks Maris! Funny you mention that since for the first time EVER I had a cake stick to the bundt pan! I realized I used a different spray to grease the pan and that is what made all the difference! Just make sure your pan is greased REALLY well – I use a spray since it works better than just plain butter!


Lori November 10, 2011 at 9:02 am

Looks wonderful! I don’t like pumpkin pie either. I get my mouth all watered up for dessert on T-day and the pumpkin pie is such a let down for me. To fix this catastrophe, I resort to finding something new and pumpkin-y each year and found a bourbon pumpkin pie cheesecake recipe to try this year. However, I’m thinking your bundt cake may be a little easier and I already have all of the ingredients…including the bourbon!


Nancy November 11, 2011 at 9:15 am

Oooh… cheesecake! That sounds incredibly decadent!! This cake though is super easy to make and I’ll be taking it to Turkey day this year!!


aida mollenkamp November 10, 2011 at 9:09 am

We are regular bundt cake makers in our house so I think we may have to add this one to the mix!


Nancy November 11, 2011 at 9:14 am

They really are great since you don’t have to be talented at decorating to make them look great – and yes, that is me!!


Tickled Red November 10, 2011 at 10:04 am

Hello beautiful and boozie! Num, num! This looks and sounds amazing, and i had to giggle about the multi tasking…we do the same thing in our house.


Nancy November 11, 2011 at 9:13 am

Glad you liked the cake! It’s kinda crazy – hubs bday is on Christmas, son’s falls on Thanksgiving about every 7 years and other son’s falls on Easter every few years… now, if they marry girl’s with New Year’s and 4 of July I think we will have it all covered!


Lucy Lean November 10, 2011 at 2:02 pm

Bundt, Thanksgiving, pumpkins and bourbon – non of which I grew up with but will make sure it’s part of my kids memories – okay maybe not the bourbon?!


Nancy November 11, 2011 at 9:12 am

Funny, but me neither Lucy! No one in my family liked pumpkin pie so we always had apple!


Delishhh November 10, 2011 at 2:27 pm

Never a fan of pumpkin growing up but today i love it and this just looks like a fabulous recipe!


Nancy November 11, 2011 at 9:11 am

Thanks!! It really does make a moist and flavorful cake and not too “pumpkiny” .. and yes, that’s a technical cooking term!:-)!!


Allison [Girl's Guide to Social Media] November 10, 2011 at 3:26 pm

You had me at “pumpkin.” I just love the orangey tint to this yummy bundt cake!


Nancy November 11, 2011 at 9:10 am

Me too Allison – love the pumpkin flavor too!


Heather | Farmgirl Gourmet November 10, 2011 at 3:34 pm

Nancy – you had me at “bourbon”. :) Love that bundt…it’s gorgeous. That sounded kinda cheeky didn’t it? :)

Happy Thursday!


Nancy November 11, 2011 at 9:10 am

Well, when Bourbon is involved, that kind of thing can happen!!!


Katie @ Epicurean Mom November 11, 2011 at 10:10 am

Wow,Nancy! This looks incredible! And your pictures are to die for! Love love love!


Nancy November 13, 2011 at 2:33 pm

Thank you so much Katie! I absolutely love food photography and have been working on it for a while – glad that you liked the pic’s!


Georgia Pellegrini November 13, 2011 at 3:04 pm

I love the bourbon/pumpkin flavor combo…sure gives pumpkin pie a run for its money!


Priscilla - She's Cookin' November 13, 2011 at 8:33 pm

haha, yes, that title is a mouthful, but I like that Bourbon is repeated twice! Seems we’re all on a bourbon kick. We’re not much for pies either, Nancy, so a bourbon spiked pumpkin bundt cake could be the ticket this Thanksgiving – thanks for the inspiration! P.S. love that cake stand :)


Kristen | Pixelated Crumb November 17, 2011 at 12:44 pm

Wow, where has this cake been all my life? Bourbon and pumpkin together? I can’t wait to make this! Thanks for sharing!


Nancy November 17, 2011 at 6:31 pm

Hi Kristen!! Hope you enjoy the cake!!


Leisa November 21, 2011 at 2:11 pm

I am so looking forward to trying it on THanksgiving!


Nancy November 21, 2011 at 4:50 pm

He he…. I love that this is a dessert that you can eat!!


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