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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 kcal

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

Instructions
 

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