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Easy Pumpkin Spice Bundt Cake with Cream Cheese Glaze

pumpkin spice bundt cake - featured image
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This easy pumpkin spice bundt cake is moist, tender, and topped with a creamy tangy cream cheese glaze. It’s perfect for fall gatherings, weeknight desserts, or holiday celebrations.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 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 milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter and dust with flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 40 minutes.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Then invert onto a cooling rack or serving plate and cool completely, about 1 hour.
  8. For the glaze: In a medium bowl, beat softened cream cheese and butter with an electric mixer until smooth. Add sifted powdered sugar and vanilla extract, beat on low until combined. Add milk 1 tablespoon at a time until drizzling consistency.
  9. Once cake is completely cool, drizzle glaze over the top, letting it cascade down the sides. Let set for 15 minutes before slicing.

Notes

For best results, use room-temperature eggs and cream cheese. Grease the bundt pan thoroughly to prevent sticking. The cake tastes even better the next day as the spices meld together.

Nutrition

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

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