If you’re searching for a cozy, show-stopping dessert that captures the essence of autumn in every bite, this Pumpkin Bundt Cake with Cream Cheese Glaze Recipe is exactly what you need. It’s the kind of cake that wraps you in warm spices, moist pumpkin goodness, and finishes with a luscious, tangy cream cheese glaze that’s simply irresistible. Whether it’s a holiday gathering, weekend indulgence, or just because, this Pumpkin Bundt Cake with Cream Cheese Glaze Recipe delivers a tender crumb and a flavor profile that feels like a big, comforting hug. Once you try it, this recipe will likely become your new seasonal favorite!
Ingredients You’ll Need
The magic of this Pumpkin Bundt Cake with Cream Cheese Glaze Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role: the pumpkin adds moisture and vibrant color, the pumpkin pie spice brings warmth, and the cream cheese glaze takes it from delicious to divine. Here’s what you’ll need to get baking:
- All-purpose flour (2 1/2 cups): The foundation for structure and perfect crumb texture in the cake.
- Pumpkin pie spice (1 tbsp): A fragrant blend of cinnamon, nutmeg, and cloves that defines the autumnal flavor.
- Baking soda (1 tsp): Helps the cake rise beautifully and keeps it light.
- Baking powder (3/4 tsp): Works alongside baking soda for a perfect lift.
- Salt (1/2 tsp): Enhances all the flavors, balancing the sweetness.
- Vegetable oil (1 cup): Adds moisture and ensures tender softness.
- White sugar (1 cup): Sweetens the cake with a clean, classic taste.
- Brown sugar (3/4 cup): Adds a hint of molasses and deepens the flavor.
- Vanilla extract (2 tsp): Provides a warm, rich aroma that complements the spices.
- Large eggs (3): Bind ingredients and add richness.
- Pure pumpkin (15 oz can): The star ingredient, delivering moisture, texture, and color.
- Cream cheese (3 oz for glaze): Creates a velvety glaze with a tangy twist.
- Powdered sugar (1 cup for glaze): Sweetens and thickens the glaze for drizzling.
- Milk (for glaze): Adjusts the glaze to the perfect drizzle consistency.
How to Make Pumpkin Bundt Cake with Cream Cheese Glaze Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature when your batter is ready. While the oven heats, grease and flour your bundt pan meticulously — this step will help your cake release easily and maintain that beautiful shape we all love.
Step 2: Mix the Dry Ingredients
Grab a mixing bowl and whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. This combination straps in all the flavors and ensures your leavening agents are evenly distributed, so your cake rises perfectly throughout.
Step 3: Blend the Wet Ingredients
In a separate bowl, combine the vegetable oil, white sugar, brown sugar, and vanilla extract, mixing until the sugars dissolve and the mixture looks smooth. Then break in the eggs one at a time, stirring well after each addition. Finally, fold in the pure pumpkin puree — this adds incredible moistness and that lovely autumnal orange hue.
Step 4: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet batter, gently folding them together. Be careful not to overmix; you want everything just combined so the cake stays tender and moist without getting dense.
Step 5: Bake Your Bundt Cake
Pour your batter into the prepared bundt pan, smoothing the top gently. Slide it into your preheated oven and bake for about 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Your kitchen will be filled with the warm, inviting scent of pumpkin and spices!
Step 6: Cool and Glaze
Allow the cake to cool in the pan for 10 minutes — this resting period lets it firm up enough to release without breaking. Then carefully turn it out onto a wire rack. While the cake cools completely, whisk together softened cream cheese, powdered sugar, and just enough milk to make a smooth, pourable glaze. Drizzle this over the cake, letting it cascade down the sides for that perfect finishing touch.
How to Serve Pumpkin Bundt Cake with Cream Cheese Glaze Recipe
Garnishes
Enhance the look and flavor of your Pumpkin Bundt Cake with cream cheese glaze by sprinkling chopped toasted pecans or walnuts on top. A light dusting of cinnamon or nutmeg adds an inviting aroma and visual appeal. For a festive touch, add a few sugared cranberries or edible flowers around the cake plate.
Side Dishes
This bundt cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the spiced richness. For a more grown-up pairing, try it alongside a cup of chai tea or a rich espresso. The warm spices and creamy glaze make it an ideal companion for comforting drinks.
Creative Ways to Present
Make your Pumpkin Bundt Cake the centerpiece of your table by topping it with fresh autumn fruits like sliced apples or pears. You can also layer the glaze heavily into crevices with a piping bag to give a dramatic look. Consider serving slices on rustic wooden boards or vintage china to bring out a cozy, farmhouse vibe.
Make Ahead and Storage
Storing Leftovers
Once your Pumpkin Bundt Cake with Cream Cheese Glaze Recipe is made, store any leftovers in an airtight container at room temperature for up to two days. Beyond that, keep it refrigerated to maintain freshness and prevent the cream cheese glaze from spoiling.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap the cooled, unglazed cake tightly in plastic wrap and then in foil. When ready to enjoy, thaw it overnight in the refrigerator, then prepare and drizzle the glaze fresh before serving.
Reheating
To revive the cake’s moist texture, warm slices gently in the microwave for 10 to 15 seconds or in a low oven for a few minutes. Add a fresh drizzle of glaze or a scoop of ice cream after reheating for that just-baked indulgence.
FAQs
Can I use fresh pumpkin instead of canned for this recipe?
Absolutely! Just roast and puree fresh pumpkin until smooth. Use about 1 3/4 cups to replace the 15 oz canned pumpkin. Fresh pumpkin may alter moisture levels slightly, but it adds a wonderful homemade touch.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Baking times may vary slightly, so keep an eye on the cake’s doneness with the toothpick test.
How long will the cream cheese glaze keep?
The glaze is best used fresh but can be stored in the refrigerator for up to 3 days. Stir well before drizzling again. If it thickens too much, add a splash of milk to loosen it.
Can I add nuts or chocolate chips to the batter?
Definitely! Folding in 1 cup of chopped nuts or semisweet chocolate chips before baking adds extra texture and flavor. Just be sure not to overfill your bundt pan.
What’s the best way to ensure the cake doesn’t stick to the bundt pan?
Generously grease the pan with butter or oil and dust with flour, tapping out excess. Using a nonstick spray designed for baking also works well for an easy release.
Final Thoughts
There’s something truly special about this Pumpkin Bundt Cake with Cream Cheese Glaze Recipe that makes it a comfort food treasure. Its tender crumb, warm spices, and creamy glaze come together like a perfect symphony of fall flavors. I encourage you to bake a batch for your family or friends and watch how quickly it disappears—because once you try it, it’s going to be a beloved classic on your dessert table!
Print
Pumpkin Bundt Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Pumpkin Bundt Cake is a perfect fall treat, bursting with warm pumpkin pie spices and a luscious cream cheese glaze. Ideal for cozy gatherings or holiday celebrations, it combines a tender crumb with a sweet, tangy topping that enhances the rich pumpkin taste.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup vegetable oil
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1 (15 oz) can pure pumpkin
Glaze
- 3 oz cream cheese, softened
- 1 cup powdered sugar
- Milk, as needed for consistency
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined to distribute the leavening agents and spices evenly.
- Combine Wet Ingredients: In a separate bowl, beat the vegetable oil with white sugar, brown sugar, and vanilla extract together until the mixture is smooth and homogenous. Then, add eggs one at a time, mixing well after each addition to incorporate fully. Stir in the canned pumpkin puree until the mixture is uniform.
- Blend Batter: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to maintain a tender crumb in your cake.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Remove Cake: Allow the cake to cool in the pan for 10 minutes to set. Carefully invert the pan onto a wire rack to release the cake and let it cool completely.
- Prepare Glaze: While the cake cools, mix softened cream cheese with powdered sugar and add milk a little at a time until you reach a drizzle-able consistency. Adjust milk quantity as needed.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled bundt cake to finish it with a sweet and tangy topping.
Notes
- Ensure all wet ingredients are at room temperature for best mixing results.
- Use fresh pumpkin pie spice for maximum flavor impact.
- The glaze can be made thicker or thinner based on personal preference by adjusting milk.
- Store the cake covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free glaze alternative, substitute cream cheese with coconut cream and powdered sugar.
