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The Best Pumpkin Bundt Cake - Topped with Cream Cheese Glaze

The Best Pumpkin Bundt Cake – Topped with Cream Cheese Glaze

This Pumpkin Bundt Cake is incredibly moist and packed with warm spices, making it a perfect treat for autumn. The cream cheese glaze adds a sweet, creamy finish that perfectly complements the flavors of the cake.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 10
Calories: 350
Ingredients Method

Ingredients
  

  • For the Cake:
  • Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • Wet Ingredients:
  • 1 cup 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
  • For the Cream Cheese Glaze:
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2 –4 tbsp milk to achieve desired consistency

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
  3. Mix the Dry Ingredients:
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  5. Mix the Wet Ingredients:
  6. In a large mixing bowl, beat together the granulated sugar, brown sugar, and oil until well combined.
  7. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
  8. Combine Wet and Dry Ingredients:
  9. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  10. Bake the Cake:
  11. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  12. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. Allow the cake to cool in the pan for about 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
  14. Make the Cream Cheese Glaze:
  15. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  16. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  17. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency.
  18. Glaze the Cake:
  19. Once the cake is completely cooled, drizzle the cream cheese glaze over the top, allowing it to cascade down the sides.