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Bourbon Cream Pumpkin Bundt Cake

Yield: 8-10 servings

Prep time: 20

Cook time: 40 minutes

Total time: 60 minutes



2 Cups Flour

1 Cup Pumpkin Puree

1/2 Cup Dark Brown Sugar

1/2 Cup Granulated Sugar

1/4 Cup Heavy Whipping Cream

2 Large Eggs

3 Tablespoons Heritage Distilling Brown Sugar Bourbon

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 Teaspoon Pumpkin Pie Spice

1/2 Teaspoon Nutmeg

Candied Pecans

Cream Cheese Glaze:

1 8 Ounce Package Cream Cheese Room Temperature

1/4 Cup Unsalted Butter Room Temperature

1 Cup Confectioners Sugar

2 Tablespoons Trader Joe's Pure Bourbon Vanilla Extract


Preheat oven to 350 degrees F

First in a large mixing bowl you want to add all of your dry ingredients except for the brown sugar (Flour, Granulated sugar, Baking Soda, Salt, Pumpkin Pie Spice, Nutmeg). Mix all ingredients thoroughly until everything is evenly distributed, and set to the side.

Next we want to grab another large mixing bowl, and using an electric mixer, add in both the eggs and the pumpkin until they're completely blended together. Then we want to incorporate the heavy whipping cream, brown sugar, and bourbon.

For this next step we want to fold in the dry ingredients into the pumpkin mixture. Take about 1/2 cup at a time, and fold in until you have evenly combined all ingredients.

Take your bundt pan and spray with cooking spray, and then transfer mixture from bowl into bundt pan. Place in the oven and cook for 40 minutes. Double check after 40 minutes with a toothpick to make sure that the cake is fully cooked. Take out of the oven and set aside to cool.

Now prepare your glaze; add in all ingredients and blend with a mixer. The consistency should be slightly thick, but mostly runny.

Once the cake has cooled about 15 minutes in the pan, transfer it to a cooling rack for another 15-20 minutes. Then drizzle with your glaze and garnish with your candied pecans!


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