Description
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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Ingredients
Scale
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.
Instructions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- 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
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- 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.
- 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
- Pour the batter into the prepared Bundt pan and spread it out evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 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
- While the cake is cooling, prepare the glaze. In a small bowl, beat the cream cheese with a hand mixer until smooth.
- 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
- Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Cuisine: American