Glazed Pumpkin Spiced Bundt Cake

This Glazed Pumpkin Spiced Bundt Cake will make you want to throw on a scarf and zip up your boots...it's all kinds of fall! This cake is made super moist and autumn-y with International Delight Pumpkin Pie Spice Creamer. So, you know it's good.

#PumpkinDelight #Idelight

I just love bundt cakes! My mom made them for years and I think they're a southern staple on a dessert table. And who can forget the movie, "My Big Fat Greek Wedding" with the BUNDT cake gift?!? Cracks me up every time.

I have been tinkering with bundt cake recipes for Thanksgiving and I think I've found the perfect one. This cake was inspired by the pumpkin bundt cake over on Heather Cristo's blog, here. I put my own spin on it to make it more to my family's taste preferences. I love having a cake amidst pie central on turkey day...not everyone is a pie person! Check out the recipe below>>>

I love bundt cake because it's perfect for dessert...or can totally be justified for breakfast, too. Is it just me? Doesn't everyone have cake for breakfast?

The International Delight Pumpkin Pie Spice Creamer is available in both the above lightened version, or the regular one that I used {click here to find it in a store near you}. Either would go great for this cake.

Glazed Pumpkin Spiced Bundt Cake (inspired by Heather Cristo)

Ingredients:

Cake

• 1 1/2 sticks salted butter, softened
• 1/2 cup brown sugar
• 1 cup white sugar
• 3 large eggs, beaten
• 1 cup pure pumpkin, (can use canned)
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup International Delight Pumpkin Pie Spice Creamer
• 1/2 cup buttermilk

Glaze

• 1/4 cup butter, melted
• 2 cups powdered sugar, sifted
• 2-4 tablespoons International Delight Pumpkin Pie Spice Creamer

Cream together butter and sugars until fluffy. Add in eggs, and combine. Add in pumpkin and beat to combine...will look a bit lumpy, but that's normal!

In a separate bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice.

Add half of the flour mixture into the pumpkin mixture and lightly mix. Pour in half of the International Delight Pumpkin Pie Spice Creamer and half of the buttermilk and mix. Add remaining flour mixture and liquid ingredients and stir until well combined.

Pour into a prepared bundt pan and bake in a 350 degree oven for 45 minutes or up to an hour, checking for doneness. Allow cake to cool in pan before removing. Invert onto cake plate.

To make the glaze, pour melted butter into the powdered sugar and whisk with a fork or mini whisk. Add creamer, a little at a time, until the glaze reaches your desired consistency. Slowly pour glaze over cake. Slice and serve...goes great with a cup of coffee (and a little International Delight Pumpkin Pie Spice Creamer!).

There's a part of me that wants to run my finger through the glaze pools on the cake plate and take a big lick. Ahhhhh-mazing. And of course, the glaze is amazing with the cake. 

Pumpkin-y glazed goodness in a pretty baked circle of yum.

I'm not going to lie. This is about half the size of slice I'd really like to enjoy.

For more fun creamer inspiration, join the International Delight community at internationaldelight.com! And share delight in the International Delight Pinterest community, too, by clicking here.

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This is a sponsored conversation written by me on behalf of International Delight. 

 The opinions and text are all mine.

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