Pumpkin spice — is there any other flavour more indicative of the arrival of fall? Once you start seeing those pumpkin spice lattes arrive at Starbucks or pumpkin recipes all over your favourite blogs or in restaurants, you know that sweater weather and boots are just around the corner, if not already here. So we are celebrating the arrival of fall this year with pumpkin pie bundt cake with cream cheese glaze, and I cannot be more excited!
The beauty of this cake is that it is thick and dense, but also surprisingly light! It’s warm from the mixture of pumpkin and pumpkin pie spice blend, and absolutely benefits from a hearty drizzle of cream cheese glaze. Can you think of a more perfect pair?!
My only regret with this cake is that I didn’t make it sooner. I’ll be dreaming of these flavours all season long.
Make Your Own Pumpkin Pie Spice Mix
This recipe calls for pumpkin pie spice mix. You can also make your own by mixing together a few simple ingredients:
- 1 and ½ tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
This will yield 2 and ½ tablespoons of pumpkin pie spice mix. Although this bundt cake only requires 2 teaspoons of the mix, you can store the rest in an airtight container for use in other recipes.