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Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake with Brown Sugar and Cream Cheese Glaze

5 from 1 vote
This Pumpkin Spice Bundt Cake is a delightful blend of pumpkin, warm spices, and a creamy brown sugar glaze. The bundt shape makes it a stunning centerpiece, while the glaze adds a sweet touch that beautifully complements the flavors of the cake.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 16
Calories: 400
Ingredients Method

Ingredients
  

  • For the Cake:
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup vegetable oil or melted coconut oil
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk or whole milk
  • For the Brown Sugar and Cream Cheese Glaze:
  • 4 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 –2 cups powdered sugar sifted (to thicken glaze)

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly, ensuring you get into all the grooves.
  3. Mix the Dry Ingredients:
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  5. Mix the Wet Ingredients:
  6. In a large bowl, whisk together the granulated sugar, brown sugar, and oil until smooth.
  7. Add the pumpkin puree and mix until combined.
  8. Beat in the eggs one at a time, followed by the vanilla extract and buttermilk.
  9. Combine Wet and Dry Ingredients:
  10. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  11. Bake the Cake:
  12. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  13. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  14. Allow the cake to cool in the pan for 15–20 minutes before inverting it onto a wire rack to cool completely.
  15. Make the Brown Sugar and Cream Cheese Glaze:
  16. In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring until fully combined.
  17. Add the heavy cream and bring the mixture to a gentle boil, stirring constantly. Let it simmer for 1–2 minutes until slightly thickened.
  18. Remove from heat and stir in the vanilla extract.
  19. Let the glaze cool slightly, then whisk in the cream cheese until smooth. Add powdered sugar, a little at a time, until you reach your desired thickness.
  20. Glaze the Cake:
  21. Once the cake is completely cooled, drizzle the brown sugar and cream cheese glaze over the top, allowing it to drip down the sides.