This moist pumpkin bundt cake is a favorite of mine and also easy to make. It’s moist, cozy, and topped with a spiced cream cheese glaze. Great for Thanksgiving, get-togethers, or just whenever you want to make simple and pretty cake!
This is kind of crazy, but we’re only three weeks away from Thanksgiving. I feel like this happens every year, where we all make small talk about how fast time flies, but this year especially was a weird one. I feel like it was just March two days ago and we were all at home learning how to make banana bread and sourdough! Anyone else with me on this? I blinked and all the leaves changed colors.
Planning ahead to Thanksgiving desserts, I wanted to share the best pumpkin bundt cake recipe. It’s a classic pumpkin spice bundt cake, but the cream cheese glaze on top has a fun twist with a dash of cinnamon and allspice.
It’s the perfect, easy bundt cake to serve to your closest friends and family this year.
What you Will Need
Here is what this recipe calls for:
- A 10″ bundt cake pan, I love this one here.
- One can of pumpkin — make sure to use plain pumpkin and not pumpkin pie filling
- Flour, measured correctly
- Baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves
- Three eggs, at room temperature
- A neutral oil, such as canola oil, vegetable oil, or avocado oil. I personally love to bake with avocado oil for some healthy fats!
- Brown sugar and granulated sugar
- Vanilla extract
- Cream cheese, butter, powdered (confectioners) sugar, a splash of milk, and some more spices for the icing.
- Optional toasted pecans for topping
How to Make a Better Bundt Cake
Use Room Temperature Ingredients
I feel like I say this most of the time I write up a dessert recipe, but use room temperature ingredients when making this cake! This is a hill I will die on haha. Warm ingredients mix better and do actually impact the final texture of your cake. Cold ingredients will lead to a more dense, heavy cake, while room temperature ingredients will create that tender, light texture that we all love. You’ll also just get a much more evenly mixed, seamless batter with room temperature ingredients.
Don’t Overmix the Batter
When I was younger, I made this mistake all the time, where I would whisk and whisk at my cake batters, thinking it would somehow make them better. Well…turns out now that I’m better trained, that’s not something you want to do. It leads to more gluten developing in your flour, which results in sad, gummy, tough cakes. 🙁
Mix the batter until the flour is just incorporated. I like to use a cake spatula to gently fold the flour into the wet ingredients.
Let the Cake Rest in the Pan
After you take the cake out of the oven, don’t try to remove it from the pan right away. You want to wait just enough time for it to set so that it doesn’t stick or fall apart when trying to remove. However, you don’t want to wait so long that the bottom gets soggy from the steam. From experience, I find that around 15 minutes is just right.
How to Store Leftover Bundt Cake
Store any leftover pumpkin cake in an airtight container in the fridge for up to 4 days. You can also tightly wrap it and freeze it for up to 2 months.
Did You Make This Recipe?
If so, I’d love to hear from you! Feel free to leave a comment or rating, or take a picture and tag me on Instagram @toppedwithhoney. Looking forward to seeing your beautiful bundt cakes!
Pumpkin Spice Bundt Cake with Spiced Cream Cheese Glaze
Equipment
- 10" round bundt cake pan
Ingredients
Cake
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground nutmeg
- ½ tsp kosher salt
- ¼ tsp cloves
- ¼ tsp allspice
- 3 eggs, at room temperature
- 1⅓ cups sugar
- ⅓ cup brown sugar
- 1 cup neutral oil, such as vegetable or avocado
- 1 15 oz can of pumpkin
- 2 tsp vanilla extract
Cream Cheese Glaze
- 3 oz plain cream cheese, softened
- 1 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- 1 cup confectioners sugar (powdered sugar)
- ½ tsp ground cinnamon
- ⅛ tsp allspice
- pinch of salt
- 1½ tbsp milk
Instructions
Make the Cake
- Preheat the oven to 350°F. Grease and lightly flour the inside of your bundt cake pan.
- In a medium sized bowl, combine the flour, cinnamon, baking powder, baking soda, salt, allspice, and cloves until well mixed.
- Then in a larger bowl, whisk together the eggs, sugars, and oil until smooth. Add the can of pumpkin and vanilla and continue whisking until everything is fully mixed. Add the dry ingredients to your wet batter and gently fold them in until the flour is just incorporated. Try to avoid over-mixing the batter. Slowly pour the batter into your prepared bundt pan.
- Bake the cake for 55-65 minutes, or until a toothpick inserted near the center comes out clean. Remove it from the oven and let it rest in the pan for 15-20 minutes. Then give it a few taps on the side and turn it over onto a rack to cool completely.
Prepare the Glaze
- In a medium bowl, whisk together the butter, cream cheese, and vanilla they are well combined. You can opt to do this with a hand or stand mixer if you desire.
- Add the remaining ingredients and whisk everything together until you get a smooth glaze. Add more milk if needed to help reach your desired consistency. Once your cake has cooled, spoon the glaze on over the top and let it drip down the sides. Optional: garnish with some chopped toasted pecans. Enjoy!
Notes
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Just doing your website! Love the title and looking forward to trying your recipes. Yum! Looking for great, moist and flavorful buns cake ideas.
Can you share where the cake stand is from in this post? Thank you so much 😊
Aw thank you so much–that means the world to me! I got this cake stand from Target about a year ago I think they’re still selling them!