The Ultimate Moist Pumpkin Spice Bundt Cake with Cream Cheese Glaze
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 3 hours (includes cooling)
Key Takeaways
- Incredibly Moist Crumb: The combination of pumpkin puree and oil ensures a tender, moist texture that stays fresh for days.
- Perfectly Spiced Flavor: A warm, aromatic blend of cinnamon, ginger, nutmeg, and cloves delivers the ultimate cozy fall flavor in every bite.
- Beginner-Friendly Recipe: This is a simple, from-scratch recipe with straightforward steps, making it an easy dessert for bakers of all skill levels.
- Make-Ahead & Freezer-Friendly: This cake freezes beautifully without the glaze, making it a perfect make-ahead option for holidays and special occasions.
- The Perfect Holiday Centerpiece: With its elegant shape and luscious cream cheese glaze, this Bundt cake is a showstopper for Thanksgiving, Christmas, or any family gathering.
Table of Contents
Why You’ll Love This Pumpkin Spice Bundt Cake Recipe
Welcome to what might just be the most delicious, foolproof, and moist Pumpkin Spice Bundt Cake you will ever bake. As soon as the autumn leaves start to turn, this is the recipe I reach for. It captures the essence of the season in a single, beautiful dessert. The cake itself is incredibly tender and packed with warm spices, while the tangy cream cheese glaze provides the perfect sweet counterpoint. This homemade cake is a true crowd-pleaser and the ultimate fall comfort food.
What makes this particular pumpkin cake recipe so special is its unbelievably moist texture and rich, balanced flavor. We use both granulated and brown sugar for depth, a full can of pumpkin puree for that authentic taste, and a generous blend of spices that feels like a warm hug. It’s an easy recipe to follow, even for beginners, and the result is a bakery-quality cake that looks stunning on any dessert table. Whether you’re making it for a holiday gathering like Thanksgiving, a cozy family dinner, or just a weekend treat with coffee, this Pumpkin Spice Bundt Cake is guaranteed to become a fall tradition.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect texture for this pumpkin spice bundt cake. Here’s exactly what you’ll need:
For the Pumpkin Spice Bundt Cake:
- All-Purpose Flour: 3 cups (360g)
- Baking Powder: 2 tsp
- Baking Soda: 1 tsp
- Fine Sea Salt: 1 tsp
- Ground Cinnamon: 2 tsp
- Ground Ginger: 1 tsp
- Ground Nutmeg: 1/2 tsp
- Ground Cloves: 1/4 tsp
- Granulated Sugar: 1 1/2 cups (300g)
- Light Brown Sugar: 1/2 cup (110g), packed
- Vegetable Oil: 1 cup (240ml) or other neutral oil
- Large Eggs: 4, at room temperature
- 100% Pure Pumpkin Puree: 1 (15-ounce / 425g) can
- Pure Vanilla Extract: 2 tsp
For the Cream Cheese Glaze:
- Full-Fat Cream Cheese: 4 oz (113g), softened to room temperature
- Powdered Sugar: 1 1/2 cups (180g), sifted
- Whole Milk or Heavy Cream: 2-3 tbsp
- Pure Vanilla Extract: 1/2 tsp
Step-by-Step Instructions
- Step 1: Preheat and Prep the Pan. Position a rack in the center of your oven and preheat to 350°F (175°C). Meticulously prepare a 10 or 12-cup Bundt pan to prevent sticking. Generously grease the pan with softened butter or non-stick baking spray, using a pastry brush to coat every single crevice. Lightly dust the inside with flour, then tap out any excess. Set the prepared pan aside.
- Step 2: Combine Dry Ingredients. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisking ensures the spices and leavening agents are perfectly distributed throughout the batter for an even rise and flavor.
- Step 3: Mix the Wet Ingredients. In a large bowl with an electric stand mixer or handheld mixer, beat the granulated sugar, brown sugar, and vegetable oil on medium speed for about 2 minutes until well combined. Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Finally, mix in the pumpkin puree and vanilla extract until the batter is smooth and has a uniform orange color.
- Step 4: Combine Wet and Dry. Add the dry flour mixture to the wet pumpkin mixture in three separate additions, mixing on low speed after each one. Mix just until the flour is incorporated. To ensure a tender crumb, it is critical to avoid overmixing. Stop mixing as soon as you no longer see streaks of flour.
- Step 5: Fill Pan and Bake. Carefully pour the finished batter into your prepared Bundt pan and use a silicone spatula to spread it evenly. Gently tap the pan on the countertop a few times to release any large air bubbles. Bake in the preheated oven for 50 to 60 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Step 6: Cool the Cake. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. This step is crucial; it allows the cake to set properly so it doesn’t break. After 15 minutes, place the wire rack over the pan and confidently invert them to release the cake. Let the cake cool completely on the rack, which will take about 2 hours, before you even think about glazing.
- Step 7: Prepare the Cream Cheese Glaze. While the cake cools, prepare the glaze. In a small bowl, beat the softened cream cheese with a hand mixer until it is completely smooth and free of lumps. Sift in the powdered sugar and mix until combined. Stir in the vanilla extract and 2 tablespoons of milk. If the glaze is too thick, add more milk, 1 teaspoon at a time, until it reaches a thick yet pourable consistency.
- Step 8: Glaze and Serve. Once the cake is completely cool to the touch, drizzle the cream cheese glaze over the top, allowing it to drip beautifully down the sides. Let the glaze set for 20-30 minutes before slicing and serving your delicious homemade Pumpkin Spice Bundt Cake.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Pumpkin Spice Bundt Cake
- Perfect Pan Prep is Non-Negotiable: Bundt pans are notorious for sticking. Use a pastry brush to get softened butter or shortening into every single nook and cranny. The flour dusting creates an essential second barrier for a clean release.
- Use Room Temperature Ingredients: For a smooth, emulsified batter, your eggs and cream cheese must be at room temperature. Cold ingredients can result in a lumpy batter and a dense, greasy cake texture.
- Do Not Overmix the Batter: This is the most important tip! Once you add the flour, mix only until it’s just combined. Overmixing develops gluten, leading to a tough, rubbery cake instead of a tender one.
- Check Your Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will make the cake overly sweet and disrupt the recipe’s flavor balance.
- Don’t Rush the Cooling: The 15-minute cooling period in the pan is essential for the cake’s structure. Inverting it too soon can cause it to fall apart. Likewise, glazing a warm cake will cause the glaze to melt and become transparent. Patience is key!
Easy Variations You Can Try
- Add Nuts or Chocolate: For extra texture and flavor, fold in 1 cup of toasted chopped pecans or walnuts, or 1 cup of semi-sweet chocolate chips into the batter after combining the wet and dry ingredients.
- Maple Glaze: Swap the vanilla in the glaze for 1-2 teaspoons of pure maple extract, or replace 1 tablespoon of the milk with pure maple syrup for a delicious maple cream cheese glaze.
- Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly denser but will still be delicious.
How to Serve & Store Your Pumpkin Spice Bundt Cake
This Pumpkin Spice Bundt Cake is a star on its own, but it pairs wonderfully with a hot cup of coffee, tea, or a chai latte. For an even more decadent dessert experience, serve each slice with a dollop of fresh whipped cream or a generous scoop of vanilla bean ice cream.
Due to the cream cheese glaze, the cake must be stored in the refrigerator. Place it in an airtight cake container or cover it well with plastic wrap to maintain its freshness and moisture. It will keep well in the refrigerator for up to 5 days. For the best taste and texture, allow individual slices to sit at room temperature for about 20-30 minutes before enjoying. If you love fall flavors, you should try our delicious apple crisp recipe next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this Pumpkin Spice Bundt Cake?
Absolutely! This cake freezes wonderfully. For best results, freeze the cake without the glaze. Once completely cool, wrap the cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it overnight on the counter at room temperature, then prepare and add the fresh glaze before serving.
Can I reduce the amount of sugar?
You can reduce the total sugar (granulated and brown) by up to 1/2 cup (100g) without major issues. However, keep in mind that sugar provides more than just sweetness; it contributes significantly to the moist, tender texture of the cake. Reducing it further may result in a drier, less flavorful crumb.
Can I use a different type of flour?
While all-purpose flour is recommended for the best texture, you can substitute it with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The result will be slightly denser but still delicious. Using whole wheat flour is not recommended as it will make the cake too heavy and dense.
My cream cheese glaze is lumpy. How can I fix it?
Lumps in the glaze are almost always caused by cream cheese that is too cold. Ensure your cream cheese is fully softened to room temperature before you start mixing. If you already have lumps, you can try gently warming the mixture in a heatproof bowl over a pot of simmering water for a few seconds while whisking continuously, but be very careful not to overheat it or it will become too thin.
