Description
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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Ingredients
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.
Instructions
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.
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!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cuisine: American