Pumpkin Bundt Cake with Cream Cheese Glaze

This Pumpkin Bundt Cake with Cream Cheese Glaze is the ultimate fall dessert! Moist, spiced, and packed with rich pumpkin flavor, it’s topped with a luscious cream cheese glaze that makes every bite irresistible. Perfect for holidays, gatherings, or cozy nights in!

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Why You’ll Love This Recipe

• Super Moist & Flavorful – Thanks to pumpkin puree and warm spices.
• Easy to Make – Just mix, bake, and drizzle!
• Perfectly Spiced – A blend of cinnamon, nutmeg, and cloves.
• Crowd-Pleasing Dessert – Great for Thanksgiving and fall celebrations.

Ingredients You’ll Need

For the Pumpkin Bundt Cake:

• All-Purpose Flour (2 ½ cups) – The base for a soft cake.
• Baking Powder (2 tsp) – Helps the cake rise.
• Baking Soda (½ tsp) – Adds extra lift.
• Salt (½ tsp) – Balances sweetness.
• Cinnamon (2 tsp) – A warm, cozy spice.
• Nutmeg (½ tsp) – Adds depth.
• Cloves (¼ tsp) – For a touch of bold spice.
• Pumpkin Puree (1 cup, not pumpkin pie filling) – Moisture and rich flavor.
• Brown Sugar (1 cup, packed) – For a caramel-like sweetness.
• Granulated Sugar (½ cup) – Balances flavors.
• Vegetable Oil (¾ cup) – Keeps the cake moist.
• Eggs (3 large) – Adds structure.
• Vanilla Extract (2 tsp) – Enhances flavor.
• Milk (½ cup) – Keeps the cake tender.

For the Cream Cheese Glaze:

• Cream Cheese (4 oz, softened) – The base of the glaze.
• Powdered Sugar (1 cup) – Sweetens and thickens.
• Vanilla Extract (1 tsp) – Adds warmth.
• Milk (2–3 tbsp) – To reach drizzling consistency.

Tools You’ll Need

• Bundt pan (10–12 cup capacity)
• Mixing bowls
• Whisk or electric mixer
• Spatula
• Cooling rack

How to Make Pumpkin Bundt Cake with Cream Cheese Glaze

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.

Step 2: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla, and milk until smooth.

Step 4: Combine & Mix
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 5: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Cake
Let the cake cool in the pan for 10 minutes, then carefully invert onto a cooling rack to cool completely.

Making the Cream Cheese Glaze

Step 7: Mix the Glaze
In a bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk. Mix until creamy, adding more milk if needed for a pourable consistency.

Step 8: Drizzle & Serve
Drizzle the glaze over the cooled cake. Slice and enjoy!

What to Serve with Pumpkin Bundt Cake

• Hot Coffee or Tea – A cozy pairing.
• Whipped Cream – For extra indulgence.
• Candied Pecans or Walnuts – Sprinkle on top for crunch.

Tips for the Best Pumpkin Bundt Cake

• Use Pure Pumpkin Puree – Not pumpkin pie filling!
• Don’t Overmix – Keeps the cake soft and tender.
• Grease the Bundt Pan Well – Ensures the cake releases easily.
• Storage: Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Can I Freeze This Cake?

Yes! Wrap the cake (without glaze) in plastic wrap and freeze for up to 3 months. Thaw at room temperature and glaze before serving.

Conclusion

This Pumpkin Bundt Cake with Cream Cheese Glaze is the perfect balance of spice, sweetness, and creamy goodness. Whether for fall gatherings or a cozy treat, it’s sure to be a hit. Try it today and enjoy every bite!

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Cuisine: American

Nutritional Information (Per Slice)
Calories: 320 | Protein: 5g | Carbohydrates: 45g | Fat: 14g | Fiber: 2g | Sodium: 250mg

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