Pumpkin Bundt Cake with Cream Cheese Glaze

This moist pumpkin bundt cake is packed with warm spices like cinnamon and ginger, making it a top-rated fall dessert for Thanksgiving, Halloween, or cozy gatherings. Made with real pumpkin purée and topped with a smooth cream cheese glaze, it’s easy to bake and perfect for autumn celebrations. This spiced bundt cake delivers bakery-style texture and flavor straight from your kitchen. Great for make-ahead holiday desserts or simple weeknight baking ideas.

Ingredients

For the Pumpkin Bundt Cake

• 1 1/2 sticks (170g) unsalted butter
• 1 cup (200g) superfine sugar
• 3/4 cup (165g) light brown sugar
• 3 large eggs
• 2 1/2 cups (300g) all-purpose flour
• 1 can (15oz / 425g) pumpkin purée
• 1/3 cup (80ml) milk
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon

For the Cream Cheese Glaze

• 4 oz (113g) cream cheese, room temperature
• 1/2 stick (57g) unsalted butter, room temperature
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk, optional (for consistency)

Instructions

Make the Pumpkin Bundt Cake

1. Preheat your oven to 350°F (180°C). Grease a bundt pan thoroughly.
2. In a large mixing bowl, cream together the butter, superfine sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the pumpkin purée, milk, and vanilla extract until just combined.
5. In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger, and cinnamon.
6. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the Cream Cheese Glaze

1. In a medium bowl, beat the cream cheese and butter together until smooth.
2. Add the powdered sugar and vanilla extract, and mix until no lumps remain.
3. If desired, add 1 to 2 tablespoons of milk to thin the glaze to your preferred consistency.
4. Spoon, drizzle, or pipe the glaze over the cooled cake. Optionally, dust with cinnamon.

---

Tips

• Ensure all dairy ingredients are at room temperature for a smooth batter and glaze.
• Use a nonstick bundt pan and grease it generously to prevent sticking.
• Allow the cake to cool before glazing to avoid melting the cream cheese topping.

Variations and Substitutions

• Swap ground ginger for pumpkin pie spice for a classic holiday flavor.
• Use buttermilk instead of milk for a richer texture.
• Add chopped nuts or chocolate chips to the batter for extra flavor.

FAQs

Can I use homemade pumpkin purée?
Yes, as long as it’s well-drained and thick like canned purée.

Can I make this cake ahead of time?
Absolutely. It stays moist for several days when stored in an airtight container.

Can I freeze the cake?
Yes, freeze it without the glaze and add the glaze after thawing.

Serving Suggestions

• Serve with a hot cup of coffee or chai tea.
• Add a scoop of vanilla or cinnamon ice cream for a decadent dessert.
• Sprinkle chopped toasted pecans over the glaze for extra crunch.

Why You’ll Love This Recipe

• Moist, tender crumb with rich pumpkin flavor.
• Warm spices make it perfect for fall and holiday gatherings.
• Easy-to-make glaze that adds a creamy, tangy finish.
• No mixer required for the cake batter—just a whisk and bowl.