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Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake with Brown Sugar and Cream Cheese Glaze

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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 55 minutes
Servings 16
Calories 400 kcal

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)

Instructions
 

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