Boozy Pumpkin Cream Cheese Bundt Cake | Typhanie Cooks

Typhanie Cooks

Boozy Pumpkin Cream Cheese Bundt Cake

Serves 1220 mins prep65 mins cook

This Boozy Pumpkin Cream Cheese Bundt Cake is a perfect snacking cake for Thanksgiving. With cream cheese icing, it's a showstopper for the big day! Made with pumpkin puree, spices, and a hint of rum, this cake is both flavorful and festive.

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp salt

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

tsp ground nutmeg

tsp ground ginger

tsp ground clove

can pumpkin puree

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce

cup buttermilk

cup light-brown sugar

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

egg nog

cup rum

tbsp vanilla extract

Green Valley Organic Lactose Free Cream Cheese

oz light cream cheese

cup granulated sugar

egg

tsp vanilla extract

tbsp heavy cream

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Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Assemble the cake batter by mixing all the listed ingredients.
Step 3: Grease and flour dust a Bundt cake pan.
Step 4: Pour the batter into the prepared Bundt pan.
Step 5: Bake for 65 minutes.
Step 6: Let the cake cool on a cooling rack for 20 minutes before removing from the pan.
Step 7: Dust with powdered sugar or top with cream cheese icing and enjoy.

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