Two of the best things about the holiday season are pumpkin desserts and family recipes. So today I share with you a recipe from my family, that I can never get enough of. This Pumpkin Spice Bundt Cake is exactly what we need to kick Autumn into high gear!
WHAT YOU’LL LOVE
- Oil-based batter: One cup of vegetable oil keeps the crumb moist and tender for days, even after the cake is chilled.
- Dry and pumpkin added in halves: Alternating half the flour mixture with half the pumpkin, twice, blends everything evenly without overmixing the batter.
- Mini chocolate chips: They spread through the batter and stay suspended instead of sinking to the bottom of the pan.
- Cream cheese frosting with a splash of bourbon: Butter, cream cheese, powdered sugar, and a teaspoon of bourbon, thinned with milk, make a sweet topping that sets over the spiced cake.
Pumpkin Spice Bundt Cake
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
16
Prep Time
45 minutes
Cook Time
1 hour
Calories
650
Start your Fall season off right with this delicious Pumpkin Spice Bundt Cake! Filled with the warm and comforting flavors of fall, this cake captures all the cozy vibes of the season in every bite! Let this be your go-to dessert for every special occasion this season!
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 (15 oz) can pumpkin
- 1 cup mini chocolate chips, divided
- 6 tbsp butter, room temperature
- 4 oz cream cheese, room temperature
- 8 cups powdered sugar
- 1 tsp bourbon
- 1/2 cup whole milk
Frosting:
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 350ºF, set up for indirect grilling.
- Combine the sugar and vegetable oil in the bowl of a stand mixer. Using the paddle attachment, mix on medium until well combined. Add the eggs one at a time with the mixer running.
- Combine the flour, pumpkin pie spice, baking soda and powder and salt in a separate bowl. Whisk to mix well. With the mixer running on low, add half of the dry ingredients. When the dries have been mixed in, add half of the pumpkin purée. When the pumpkin is incorporated, repeat the process, working the other half of the dry ingredients, then the remaining pumpkin.
- Remove the bowl from the mixer. Fold in the chocolate chips using a spatula.
- Grease a bundt pan with cooking spray. Add the cake batter to the bundt pan.
- Bake the cake on the second shelf of the grill until a toothpick inserted into the center of the cake comes out clean, about one hour. Remove from the grill. Let sit for 15 minutes. Turn the cake out of the mold. Cool to room temperature.
- To make the frosting, combine the butter, cream cheese, powdered sugar and vanilla in the bowl of the stand mixer. With the whisk attachment, mix to combine. Slowly add the milk until you reach your desired consistency.
Recipe Note
Recipe FAQ
Why use oil instead of butter in the batter?
Oil stays liquid at room temperature, so the cake stays moist and soft even when it's cold. It also makes the batter easy to mix, since there's no butter to cream.
Why add the dry ingredients and pumpkin in two halves?
Alternating them gradually, with the mixer on low, brings the batter together without overworking the flour, which would make the cake tough.
Why use mini chocolate chips?
Mini chips are small and light, so they stay spread through the batter and in every slice, instead of sinking to the bottom of the pan.
Should I use pumpkin purée or pumpkin pie filling?
Use plain canned pumpkin purée. Pie filling already has sugar and spices, which would throw off the balance of the recipe.
Why bake on the second shelf with indirect heat at 350°F?
Indirect heat bakes the cake gently and evenly, so the outside doesn't over-brown before the center sets.
How do I know the cake is done?
A toothpick inserted into the center should come out clean, after about an hour at 350°F.
Why cool the cake in the pan for 15 minutes before turning it out?
A short rest lets the cake firm up enough to release cleanly from the bundt pan. Cool it fully to room temperature before frosting, or the frosting will melt.
How do I get the right frosting consistency?
Add the milk slowly while mixing, and stop when the frosting is thin enough to drizzle or spread, but still thick enough to hold on the cake.
How should I store the cake?
Because the frosting contains cream cheese, refrigerate the frosted cake within 2 hours. It keeps for 3-4 days, and it's best brought to room temperature before serving. The unfrosted cake can also be wrapped and frozen.
How indoor-friendly is this recipe?
5 out of 5. A 350°F oven bakes the bundt cake exactly the same way. The grill is only being used as an outdoor oven.
Recipe Highlights
Oil-based batter: Keeps the cake moist.
Alternating additions: Blend the batter without toughening it.
Mini chocolate chips: Stay spread through every slice.
Bourbon cream cheese frosting: Adds a sweet, tangy finish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.04 oz
- per serving
- Calories
- 650
- Carbs
- 100 grams
- Protein
- 4 grams
- Fat
- 22 grams
- Sodium
- 226 milligrams
