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A frosted slice of pumpkin cake next to a whole cake, showcasing a delectable Pumpkin Cake Recipe.

Moist Spiced Pumpkin Bundt Cake with Cream Cheese Glaze

This incredibly moist and perfectly spiced pumpkin bundt cake is crowned with a luscious cream cheese glaze, making it the ultimate fall dessert. Easy to prepare and a guaranteed crowd-pleaser.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Bundt Cake
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 15 oz can pumpkin puree (not pumpkin pie filling)
For the Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • 2-3 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract

Equipment

  • 12-cup Bundt pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

Prepare the Cake Batter
  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan thoroughly, ensuring all crevices are coated. Set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
  3. In a separate medium bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth. Add the pumpkin puree and mix until fully incorporated.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer, or by hand with a spatula, until just combined. Be careful not to overmix; a few lumps are fine.
  5. Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Bake the Cake
  1. Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
  2. Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 15 minutes. This allows the cake to firm up slightly before inverting.
  3. After 15 minutes, carefully invert the Bundt pan onto the wire rack and lift the pan off. Allow the cake to cool completely, about 1-2 hours, before glazing.
Make the Cream Cheese Glaze
  1. While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until well combined. Start with 2 tablespoons of milk and the 1/2 teaspoon vanilla extract, mixing until smooth. Add more milk, 1 teaspoon at a time, until the glaze reaches your desired pouring consistency.
Assemble and Serve
  1. Once the cake is completely cool, spoon or drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides. For a cleaner look, you can place the cooling rack with the cake over a sheet of parchment paper to catch drips.
  2. Let the glaze set for about 15-20 minutes before slicing and serving. Enjoy your delicious Spiced Pumpkin Bundt Cake!

Notes

For an extra touch, sprinkle some toasted chopped pecans or a dash of cinnamon over the glaze before it sets. This cake stores well at room temperature, covered, for up to 2 days, or in the refrigerator for up to 5 days. For best results, bring to room temperature before serving.