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Cozy Pumpkin Spice Bundt Cake with Cream Cheese Glaze

pumpkin spice bundt cake - featured image
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A moist and perfectly spiced pumpkin bundt cake topped with a tangy cream cheese glaze. This happy accident turned into a beloved fall recipe that’s simple to make and incredibly satisfying.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 can (15 oz or 425g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, at room temperature
  • ½ cup (120ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Preheat the oven to 350°F (175°C). Generously grease a 10-cup bundt pan with non-stick baking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined.
  5. Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  6. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 15 minutes, then invert onto a cooling rack. Let cool completely before glazing (about 1 hour).
  8. For the glaze: Beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, then beat again. Add milk one tablespoon at a time until the glaze is thick but pourable.
  9. Place the cooled cake on a serving plate. Drizzle the glaze over the top, letting it cascade down the sides.
  10. Let the glaze set for 10-15 minutes before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients. Grease the pan thoroughly. Let the cake cool exactly 15 minutes in the pan before inverting. For the glaze, ensure cream cheese is truly softened to avoid lumps.

Nutrition

Keywords: pumpkin spice, bundt cake, cream cheese glaze, fall dessert, pumpkin cake

Find it online: https://perkypan.com/cozy-pumpkin-spice-bundt-cake-with-cream-cheese-glaze/