Pumpkin Bundt Cake with Cream Cheese Glaze

This Pumpkin Bundt Cake with Cream Cheese Glaze is the perfect fall treat! Soft, moist, and packed with warm pumpkin spice flavor, it’s topped with a rich and creamy glaze that brings the whole cake together. It’s a showstopper for any fall celebration or simply a sweet treat to enjoy with a cup of coffee.

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Why You’ll Love This Pumpkin Bundt Cake:

Moist & Flavorful – Packed with pumpkin and fall spices, this cake is tender and flavorful.

Creamy Glaze – A rich cream cheese glaze takes it to the next level.

Perfect for Fall – It’s the ultimate autumn dessert.

Easy to Make – Simple ingredients, with minimal prep, for a delicious result.

Ingredients for Pumpkin Bundt Cake:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup canned pumpkin puree – Not pumpkin pie filling.
• ½ cup unsweetened applesauce – For added moisture.
• 1 cup granulated sugar
• 1/2 cup brown sugar – Lightly packed.
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup vegetable oil – You can also use canola oil.

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk – Or more to reach your desired consistency.

Tools You’ll Need:

• Bundt pan – For baking the cake.
• Mixing bowls – For mixing the cake ingredients.
• Hand mixer or whisk – To beat the ingredients together.
• Cooling rack – For cooling the cake.
• Small bowl – For making the glaze.

How to Make Pumpkin Bundt Cake with Cream Cheese Glaze:

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 10-inch Bundt pan, or use baking spray with flour for easier removal of the cake.

Step 2: Make the Pumpkin Bundt Cake Batter

3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
4. In another bowl, beat together the pumpkin puree, applesauce, sugars, eggs, vanilla extract, and vegetable oil using a hand mixer or whisk until smooth and well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the batter.

Step 3: Bake the Pumpkin Bundt Cake

6. Pour the batter into the prepared Bundt pan and spread it out evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Step 4: Make the Cream Cheese Glaze

9. While the cake is cooling, prepare the glaze. In a small bowl, beat the cream cheese with a hand mixer until smooth.
10. Add the powdered sugar, vanilla extract, and milk, and beat until smooth and creamy. If the glaze is too thick, add more milk, 1 tablespoon at a time, until it reaches your desired consistency.

Step 5: Glaze the Cake

11. Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.

What to Serve with Pumpkin Bundt Cake:

• Coffee or Tea – A warm beverage pairs beautifully with this cake.
• Whipped Cream – Add a dollop of whipped cream on top for extra indulgence.
• Cinnamon Ice Cream – For a sweet and creamy complement to the pumpkin flavor.

Tips for the Best Pumpkin Bundt Cake:

• Use canned pumpkin puree – Make sure to use plain pumpkin puree, not pumpkin pie filling.
• Don’t overmix the batter – Stir just until the ingredients are combined to keep the cake light and fluffy.
• Check for doneness – The cake is done when a toothpick comes out clean. If there’s batter on it, bake for a few more minutes and test again.
• Cool completely before glazing – Allow the cake to cool fully to prevent the glaze from melting off.

Storing and Reheating:

• Refrigerate – Store leftover cake in an airtight container in the fridge for up to 5 days.
• Freeze – You can freeze the cake without the glaze for up to 2 months. Let it cool completely, wrap it tightly in plastic wrap, and then foil before freezing.
• Reheat – Warm slices in the microwave for a few seconds if desired.

Frequently Asked Questions (FAQ):

Q1: Can I make this cake without eggs?
A: Yes! You can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or applesauce.

Q2: Can I use a different pan?
A: Yes! You can use a 9×13-inch baking pan instead. Just adjust the baking time, checking for doneness with a toothpick after 40-45 minutes.

Q3: Can I make the glaze ahead of time?
A: Yes! You can make the cream cheese glaze ahead of time and store it in the refrigerator for up to 3 days. Just re-whisk it before drizzling over the cake.

Conclusion:

This Pumpkin Bundt Cake with Cream Cheese Glaze is the perfect dessert to make during the fall season, filled with cozy spices and topped with a creamy, tangy glaze. It’s guaranteed to be a hit at any gathering, or simply enjoyed as a sweet treat at home.

Preparation Time: 15 minutes
Baking Time: 55-60 minutes
Cuisine: American, Fall Dessert

Nutritional Information (Per Serving):
Calories: 320 | Protein: 4g | Carbohydrates: 45g | Fat: 14g | Fiber: 2g | Sugar: 30g

Enjoy this perfect fall treat and share the joy of pumpkin spice with your loved ones!

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