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Best Pumpkin Spice Bundt Cake with Cream Cheese Glaze

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This moist, tender pumpkin spice bundt cake is packed with warm fall spices and topped with a silky cream cheese glaze. Perfect for holiday gatherings, it’s a make-ahead showstopper that tastes even better the next day.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 (15-ounce) can pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ⅓ cup (80ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup bundt pan with softened butter or baking spray with flour. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, and cloves for about 20 seconds. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until light, fluffy, and pale. Scrape down the bowl halfway through.
  4. Add eggs one at a time, beating well after each addition on medium-low speed. Batter should be smooth and glossy.
  5. Add pumpkin puree, vegetable oil, buttermilk, and vanilla extract. Mix on low speed until just combined. Batter will be thin. Scrape the bowl.
  6. With mixer on low, gradually add dry ingredients in three additions, mixing just until flour disappears. Do not overmix. Fold batter a few times with a rubber spatula.
  7. Pour batter into prepared bundt pan, filling about three-quarters full. Tap pan on counter to release air bubbles. Smooth the top.
  8. Bake for 50 to 60 minutes, until a long skewer inserted into the deepest part comes out clean or with a few moist crumbs. Top should be golden and spring back when touched.
  9. Cool in pan on a cooling rack for exactly 15 minutes. Invert onto rack and lift off pan. Cool completely, about 1 to 2 hours.
  10. Make the glaze: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Add sifted powdered sugar and vanilla, beat on low until combined. Add milk one tablespoon at a time, beating after each, until glaze is thick but pourable.
  11. Once cake is completely cool, place on serving platter. Drizzle glaze over top, letting it cascade down the sides. Let set for about 15 minutes before slicing.

Notes

Room temperature ingredients are crucial for best texture. Grease the bundt pan thoroughly to prevent sticking. Let cake cool exactly 15 minutes before turning out. Cake tastes even better the next day. For a dairy-free version, use vegan butter and dairy-free cream cheese. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

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

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