Chai Pumpkin Bundt Cake

6 g
68 g
28 g
Total Fat
15 min
Prep Time
60 min
Cook Time


Bundt Cake

  • 1 tablespoon loose chai tea
  • 8 ounces cream cheese, softened
  • 2 ⅔ cups granulated sugar, divided
  • 4 large eggs, divided
  • 2 ¾ cups plus 1 tablespoon all-purpose flour, divided
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup pumpkin puree
  • ½ cup whole milk
  • 2 tablespoons orange zest
  • Pecan Sauce (recipe follows)

Pecan Sauce

  • ½ cup brown sugar
  • ½ cup maple syrup
  • 1 cup coarsely chopped candied pecans
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Nutrition Facts

per serving

Calories: 539
Protein: 6 g
Carbohydrate: 68 g
Fiber: 2 g
Total Fat: 28 g
Saturated Fat: 12 g
Cholesterol: 97 mg
Calcium: 34% DV
Sodium: 181 mg


For the bundt cake:

  1. Using a blender or spice grinder, place loose tea; blend until ground, about 1 minute. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, about 2 to 3 minutes. Add ⅔ cup sugar and beat until combined. Add 1 egg and 1 tablespoon flour, and beat until smooth. Place cream cheese mixture in a large piping bag. Set aside.
  3. Preheat oven to 325º F.
  4. In a large bowl, beat butter, vanilla and remaining 2 cups sugar with a mixer at medium speed until fluffy, about 4 to 5 minutes. Stop often to scrape sides of bowl. Add remaining 3 eggs, one at a time, beating well after each addition.
  5. In a medium bowl, whisk together ground tea, baking soda, salt and remaining 2 ⅔ cups flour. In another medium bowl, combine pumpkin, milk and zest. With mixer on low speed, gradually add flour mixture to butter mixture alternately with pumpkin mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  6. Spray a 10-cup Bundt pan with baking spray with flour. Spoon three-fourths of batter into prepared pan. Make a deep well in center of batter with the back of the spoon. Pipe cream cheese mixture into well. Gently spoon remaining batter on top, spreading until smooth.
  7. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely.

For the pecan sauce:

  1. In a small saucepan, bring brown sugar and maple syrup to a boil over medium-high heat. Remove from heat; stir in pecans, butter and vanilla. Serve immediately.


Recipe credit: Inspiration for Moms

Check out our other recipes from Inspiration for Moms: 
Romaine, Pear and Cheese Salad
Chicken and Pumpkin Cheese Stuffed Shells