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Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze dessert is moist, tender and definitely a recipe you'll want in your collection.
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Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze

Bourbon and pumpkin are a natural match and pair beautifully in this fall inspired dessert recipe. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Contemporary American
Servings: 10
Calories: 577kcal
Author: Nancy Buchanan

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.

Notes

Frosting: If the frosting is too thick, add a little milk to thin it out. It should be just thin enough to pour. 
Storage: the cake can be made up to 2  days in advance. The cake needs to be refrigerated once it's frosted.
TIP: If refrigerator space it at a premium,  you can make the cake and the frosting up to tow day ahead. Store the cake at room temperature and refrigerate the frosting. Allow the frosting to come to room temperature before pouring over the cake. I sometimes warm the frosting in the microwave on low! 

Nutrition

Calories: 577kcal | Carbohydrates: 104g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 268mg | Potassium: 288mg | Fiber: 3g | Sugar: 67g | Vitamin A: 7975IU | Vitamin C: 2.1mg | Calcium: 93mg | Iron: 3.3mg