Pumpkin Bundt Cake with Cream Cheese Glaze

Moist, spiced, and irresistibly sweet, this Pumpkin Bundt Cake with Cream Cheese Glaze is a fall-inspired dessert you’ll want to make all year round. Packed with warm spices and real pumpkin puree, it’s baked to perfection in a classic Bundt pan and finished with a rich, tangy cream cheese glaze that drips beautifully down the sides. Whether it’s for a cozy family gathering, holiday dessert table, or weekend treat, this cake is a total crowd-pleaser.

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Why You’ll Love This Recipe
Ultra Moist Texture – Thanks to the pumpkin and oil, every bite is soft and tender.
Fall-Inspired Flavor – Cinnamon, nutmeg, and cloves give it that warm autumn vibe.
Stunning Presentation – The Bundt shape and glaze create a bakery-worthy look.
Perfect Make-Ahead Dessert – Stays moist for days and tastes even better the next day.
Crowd-Friendly – Great for parties, holidays, or potlucks.

Ingredients You’ll Need

For the Pumpkin Bundt Cake:

• 2½ cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream (for richness and moisture)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1½ cups powdered sugar
• 2–3 tbsp milk (adjust for desired consistency)
• ½ tsp vanilla extract
• Pinch of salt

Optional Garnish:

• Chopped pecans or walnuts
• Ground cinnamon for dusting
• Pumpkin seeds

Tools You’ll Need

• 10- or 12-cup Bundt pan
• Electric mixer or whisk
• Mixing bowls
• Rubber spatula
• Cooling rack
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prep the Pan & Oven

1. Preheat your oven to 350°F (175°C).
2. Generously grease and flour your Bundt pan, making sure to get into every crevice.
3. Tap out any excess flour.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. Set aside.

Step 3: Combine Wet Ingredients

1. In another large bowl, mix pumpkin puree, granulated sugar, brown sugar, and oil until well combined.
2. Beat in the eggs one at a time.
3. Stir in vanilla extract and sour cream until smooth.

Step 4: Combine Wet and Dry

1. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
2. Do not overmix – stop when no streaks of flour remain.

Step 5: Bake the Cake

1. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 15 minutes.
4. Carefully invert onto a wire rack and cool completely.

Step 6: Make the Cream Cheese Glaze

1. In a medium bowl, beat softened cream cheese until smooth.
2. Add powdered sugar, vanilla, salt, and 2 tablespoons of milk.
3. Beat until smooth and pourable, adding more milk a teaspoon at a time if needed.

Step 7: Glaze and Garnish

1. Once the cake is fully cooled, drizzle the glaze over the top, letting it drip down the sides.
2. Garnish with chopped nuts, cinnamon, or pumpkin seeds if desired.
3. Let the glaze set for 10–15 minutes before slicing and serving.

Tips for a Perfect Pumpkin Bundt Cake

• Use Room Temperature Ingredients – This helps the batter mix smoothly and evenly.
• Don’t Overmix – Overmixing can lead to a dense cake; mix just until combined.
• Grease the Pan Well – Bundt pans can be tricky; use a baking spray with flour or butter and flour manually.
• Let It Cool Before Glazing – Glazing a warm cake can cause the icing to melt too quickly.
• Make It Ahead – The flavor deepens over time, making it even better the next day.

Serving Suggestions

• With Coffee or Tea – Perfect for an afternoon pick-me-up or cozy morning treat.
• As a Holiday Dessert – A lovely addition to Thanksgiving or Christmas dessert tables.
• Topped with Whipped Cream – Adds an extra layer of indulgence.
• Served Warm – Briefly microwave a slice and serve with vanilla ice cream.

How to Store & Freeze

Storing:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keep in the fridge for up to 5 days. Bring to room temperature before serving for best taste.

Freezing:

• Freeze the unglazed cake tightly wrapped for up to 3 months.
• Thaw in the fridge overnight and glaze before serving.

Reheating:

• Microwave individual slices for 10–15 seconds to enjoy warm.
• Or heat gently in a 300°F oven for 5–10 minutes.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
Yes! Just roast, puree, and drain it well to match the consistency of canned pumpkin.

2. Can I make this cake gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour.

3. What if I don’t have a Bundt pan?
You can use a 9×13 baking dish or two 8-inch round pans. Adjust baking time as needed and check for doneness.

4. Can I add mix-ins?
Yes! Try chopped nuts, mini chocolate chips, or dried cranberries folded into the batter.

5. How do I make the glaze thicker or thinner?
Add more powdered sugar to thicken, or more milk to thin the glaze to your liking.

Final Thoughts

This Pumpkin Bundt Cake with Cream Cheese Glaze is everything you want in a seasonal dessert—moist, spiced, and visually stunning. It’s the kind of cake that draws people in and keeps them coming back for seconds. Whether you’re making it for a celebration or just to satisfy a pumpkin craving, it delivers every time.

Try it for your next gathering or quiet weekend bake, and don’t forget to share your masterpiece with friends or online!

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 5g | Carbohydrates: 45g | Fat: 22g | Fiber: 1g | Sodium: 320mg

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