Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Frosting is everything a Thanksgiving dessert should be! Thanks to a simple ingredient substitution, this cake is incredibly moist and tender and filled with pumpkin and spice flavors...ok, and a little Bourbon!
Bourbon and Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze
Phew, try saying that one fast!!
It's a mouthful and this cake is too - in a good way. It's the perfect solution to Thanksgiving dessert when (ahem!) your family does NOT like pumpkin pie - or any pie for that matter!
And I have to admit, I'm ok with that. With all the prep for Thanksgiving this bourbon infused bundt cake is a breeze to make - just measure, mix and bake! No pie crust or filling to fuss with - just an easy Thanksgiving dessert that has all the pumpkin flavor we love and expect on the biggest food day of the year!
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!!
Pumpkin Bundt Cake ingredients:
- Flour - all-purpose is all you need.
- Sugar - both granulated and brown for maximum flavor and moisture!
- Baking Powder, baking soda and salt
- Spices - cinnamon, nutmeg, ginger, allspice and cloves. If all you have is Pumpkin Pie Spice you can substitute that. For more info. on spices, see below!
- Pureed Pumpkin - Libby's is still the king IMHO. But if you are lucky enough to have a homemade puree, you definitely want to use it in this bundt cake recipe!
- Canola oil - THIS is the ingredient substitution I was talking about. Subbing vegetable oil for butter is what makes this cake so incredibly moist!
- Eggs - for texture and flavor!
- Bourbon - a good quality bourbon like Maker's Mark is a good bourbon to use in this recipe. if you don't imbibe you can certainly leave the bourbon out. But... I highly recommend you add it if at all possible. Why? Alcohol acts as an amplifier for flavor! The bourbon also adds additional spice notes ... and the smell is truly DIVINE!
For the Bourbon Cream Cheese Frosting:
- Cream Cheese - full fat!
- Bourbon - for the same reasons outlined above. But for those who don't imbibe - two teaspoons of Vanilla or even Rum extract will add flavor to this simple frosting.
- Powdered Sugar
- Toasted Pecan pieces
Tips for Making this Bundt Cake for Thanksgiving
Here's a few tips and tricks as well as answers to some common questions!!
What is pumpkin pie spice made of?
Each brand has their own combination for this common spice blend. Generally, pumpkin pie spice has cinnamon, nutmeg, ginger and allspice. You can use Pumpkin Pie spice in this recipe and then simple add the ground cloves.
Should you refrigerate Bundt Cake?
The main reason to refrigerate a bundt cake has to do with the frosting! Since this pumpkin Bundt cake recipe has a cream cheese frosting, you will have to refrigerate it.
TIP: If refrigerator space is at a premium (as it definitely is in my house!) at Thanksgiving, bake the cake and make the frosting the day before. Store the cake at room temperature and refrigerate the frosting. Let the frosting warm up ( I sometimes pop it into the microwave and heat on low!) and then drizzle it on the cake a couple of hours before you serve it!
Other Dessert recipes I think you will love!
- Treacle Tart - Harry Potter's favorite dessert, this caramel flavored tart features a no roll crust!
- Sticky Toffee Pudding - a British classic, this one is made in the Instant Pot!
- Korean Pears Poached in Reisling - so simple and so luscious!
- Guava Bars - one dough and canned guava paste make these bars the easiest ever!
If you enjoyed this recipe, I would LOVE for you to give it a 5-star rating! Cheers! Nancy
📖Recipe
Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze
Ingredients
- 3 ⅓ cups flour
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- ¾ tsp. salt
- 2 tsp. cinnamon
- 1 ½ tsp. freshly grated nutmeg
- 1 tsp. ginger
- ½ tsp. alspice
- ¼ tsp. ground cloves
- 1 ½ cups sugar
- 1 1 /4 cups dark brown sugar
- 1 cup canola oil
- 2 cups pureed pumpkin
- ⅓ cup bourbon
- 5 eggs
Cream Cheese Frosting
- 6 oz. softened cream cheese
- 2 - 3 Tbsp. bourbon
- 3 cups powdered sugar
- ¼ cup chopped and toasted pecans
Instructions
- Preheat 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.
- 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.
- Turn cake out onto a cooling rack. When cool, pour frosting over cake and garnish with pecans.
For the Cream Cheese Frosting
- Add the softened cream cheese to a large bowl. Using a mixer, mix the cheese to loosen it.
- Add the bourbon and mix until combined.
- Slowly add the powdered sugar, scraping down the sides of the bowl as needed.
Barbara | Creative Culinary says
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 says
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) says
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 says
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 says
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 says
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 says
We are regular bundt cake makers in our house so I think we may have to add this one to the mix!
Nancy says
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 says
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 says
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 says
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 says
Funny, but me neither Lucy! No one in my family liked pumpkin pie so we always had apple!
Delishhh says
Never a fan of pumpkin growing up but today i love it and this just looks like a fabulous recipe!
Nancy says
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] says
You had me at "pumpkin." I just love the orangey tint to this yummy bundt cake!
Nancy says
Me too Allison - love the pumpkin flavor too!
Heather | Farmgirl Gourmet says
Nancy - you had me at "bourbon". 🙂 Love that bundt...it's gorgeous. That sounded kinda cheeky didn't it? 🙂
Happy Thursday!
Heather
Nancy says
Well, when Bourbon is involved, that kind of thing can happen!!!
Katie @ Epicurean Mom says
Wow,Nancy! This looks incredible! And your pictures are to die for! Love love love!
Nancy says
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 says
I love the bourbon/pumpkin flavor combo...sure gives pumpkin pie a run for its money!
Priscilla - She's Cookin' says
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 says
Wow, where has this cake been all my life? Bourbon and pumpkin together? I can't wait to make this! Thanks for sharing!
Nancy says
Hi Kristen!! Hope you enjoy the cake!!
Leisa says
I am so looking forward to trying it on THanksgiving!
Nancy says
He he.... I love that this is a dessert that you can eat!!
Eileen Higgins says
I had this at a coffee shop in Inwood,NY and they garnished it with pumpkin seeds instead of pecans. Both sound great. Thanks for the recipe
Nancy says
Oooh.... I bet the pumpkin seeds were delicious on top - will definitely have to try it!!!