The Ultimate Pumpkin Spice Bundt Cake with Tangy Cream Cheese Glaze
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 3 hours 30 minutes
Key Takeaways
- Incredibly Moist Crumb: This recipe uses a combination of pumpkin puree, oil, and buttermilk to create an exceptionally moist and tender cake that stays fresh for days.
- Perfectly Spiced Flavor: A balanced blend of cinnamon, ginger, nutmeg, and cloves delivers that classic, cozy fall flavor without being overwhelming.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this impressive homemade dessert is surprisingly simple to make from scratch, even for novice bakers.
- Make-Ahead & Freezer-Friendly: The unglazed cake freezes beautifully, making it the perfect dessert to prepare in advance for holiday gatherings or special occasions.
- Crowd-Pleasing Dessert: The tangy, sweet cream cheese glaze perfectly complements the spiced cake, making this a guaranteed hit for Thanksgiving, potlucks, or a simple family treat.
Table of Contents
Why You’ll Love This Pumpkin Spice Bundt Cake Recipe
Welcome to the only recipe you’ll ever need for a truly perfect Pumpkin Spice Bundt Cake. As the autumn leaves begin to fall and a cozy chill fills the air, there’s nothing better than the warm, inviting aroma of homemade pumpkin desserts wafting from the kitchen. This cake is the epitome of fall baking—it’s incredibly moist, packed with the perfect blend of warming spices, and crowned with a luscious, tangy cream cheese glaze that drips beautifully down its sculpted sides.
What makes this particular pumpkin cake stand out is its flawless texture. We use a combination of pure pumpkin puree, oil, and buttermilk to ensure a tender, melt-in-your-mouth crumb that never disappoints. It’s a simple, straightforward recipe made from scratch, yet the results are stunning enough for a Thanksgiving centerpiece. Whether you’re a seasoned baker or just starting, this easy dessert will quickly become a family favorite for any fall occasion, from holiday gatherings to a simple weekend treat alongside a cup of coffee.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to achieving the perfect texture for this moist pumpkin bundt cake. Here’s what you’ll need to gather.
For the Pumpkin Spice Bundt Cake:
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 15-ounce can (425g) pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
For the Cream Cheese Glaze:
- 4 ounces (113g) full-fat cream cheese, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 2-3 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
- 1 pinch of salt
Step-by-Step Instructions
Follow these simple steps to create a show-stopping homemade cake. This easy recipe comes together quickly, with the oven doing most of the work!
- Step 1: Preparation. First, position a rack in the center of your oven. Then, preheat the oven to 350°F (175°C). Thoroughly grease and flour your 10- or 12-cup Bundt pan, making sure to get into every crevice. This step is crucial for preventing the cake from sticking.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the spices and leaveners are evenly distributed. Set this bowl aside for later use.
- Step 3: Cream Butter and Sugars. In the large bowl of your stand mixer fitted with a paddle attachment, beat the softened butter with both the granulated and brown sugars. Mix on medium-high speed for about 3-4 minutes until the mixture is very light, pale, and fluffy.
- Step 4: Add Eggs and Pumpkin. Next, reduce the mixer speed to medium-low. Add the room-temperature eggs one at a time, beating well after each addition. After the eggs are mixed in, add the pumpkin puree, vegetable oil, and vanilla extract. Mix until just combined. The batter may look slightly curdled at this point, which is normal.
- Step 5: Alternate Wet and Dry. With the mixer on its lowest speed, carefully add the dry ingredients in three additions, alternating with two additions of the buttermilk. Begin and end with the dry mixture (Dry, Buttermilk, Dry, Buttermilk, Dry). Mix only until the flour streaks have just disappeared. Be very careful not to overmix the batter.
- Step 6: Fill the Pan and Bake. Pour the thick batter evenly into your prepared Bundt pan and gently smooth the top with a spatula. Bake for 50 to 60 minutes. To check for doneness, insert a long wooden skewer into the deepest part of the cake. It should come out clean or with a few moist crumbs attached.
- Step 7: Cool the Cake. Once baked, place the Bundt pan on a wire rack to cool for exactly 15 minutes. This allows the cake to set slightly. After 15 minutes, carefully invert the cake onto the wire rack. Lift the pan off and let the cake cool completely to room temperature, which takes about 2 hours.
- Step 8: Prepare the Glaze. While the cake is cooling, beat the softened cream cheese in a medium bowl with a hand mixer until completely smooth and free of lumps.
- Step 9: Finish the Glaze. Gradually add the sifted powdered sugar and the pinch of salt, mixing until smooth. Then, pour in the vanilla extract and 2 tablespoons of milk. Mix until combined. If the glaze is too thick, add the remaining tablespoon of milk until it reaches a thick but pourable consistency.
- Step 10: Glaze and Serve. Ensure the cake is completely cool before glazing. A warm cake will melt the glaze right off. Slowly drizzle the cream cheese glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for 20-30 minutes before slicing and serving this delicious Pumpkin Spice Bundt Cake.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Pumpkin Spice Bundt Cake
- Room Temperature is Key: For a smooth, well-emulsified batter, your butter, eggs, buttermilk, and cream cheese must be at room temperature. This prevents a curdled batter and results in a more tender cake crumb.
- Do Not Overmix: Once you combine the wet and dry ingredients, mix only until the flour is no longer visible. Overmixing develops gluten, which can make a dense and tough cake instead of a soft and moist one.
- The Secret to a Clean Release: Bundt pans are notorious for sticking. Be generous when greasing and flouring the pan. Use softened butter and a dusting of flour, or a dedicated baking spray with flour included, to ensure a perfect release every time.
- Use Pure Pumpkin Puree: Make sure your can says “100% Pure Pumpkin” and not “Pumpkin Pie Filling.” Pie filling is pre-sweetened and spiced, which will throw off the delicate balance of this recipe.
Easy Variations You Can Try
- Add Toasted Nuts: Fold in 1 cup of chopped and toasted pecans or walnuts into the batter for a delightful crunch and nutty flavor.
- Chocolate Chip Surprise: Add 1 cup of mini semi-sweet chocolate chips or cinnamon chips to the batter for an extra layer of sweetness.
- Maple Glaze Alternative: For a different flavor profile, substitute the vanilla in the glaze with 1 teaspoon of maple extract and a tablespoon of pure maple syrup.
- 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 more delicate, but it 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’s also wonderful served with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For an elegant touch, garnish with a sprinkle of cinnamon or toasted pecans just after you drizzle the glaze. Due to the cream cheese glaze, the cake must be stored in the refrigerator. Place it in an airtight container or cover it well. It will stay fresh and moist for up to 5 days. For the best flavor and texture, allow slices to come to room temperature for about 20-30 minutes before serving. If you love this recipe, you should try our easy apple crisp recipe next!
Watch: How to Make It
Frequently Asked Questions
Can I make this Pumpkin Spice Bundt Cake ahead of time?
Absolutely! This cake is perfect for making ahead. You can bake the cake, let it cool completely, and store it (unglazed) at room temperature in an airtight container for up to 2 days. Prepare the glaze and store it separately in the fridge, then drizzle over the cake before serving.
Can I freeze this cake?
Yes, it freezes wonderfully. For best results, freeze the cake without the glaze. Wrap the completely cooled cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then bring it to room temperature before glazing and serving.
Can I reduce the sugar in this recipe?
You can reduce the total sugar by about 1/4 to 1/2 cup without drastically altering the outcome. However, remember that sugar provides more than just sweetness; it also contributes to the cake’s moisture and tender texture. Reducing it too much can result in a drier, less flavorful cake.
I don’t have buttermilk. What can I use instead?
You can easily make a buttermilk substitute at home! For the 1/2 cup of buttermilk needed in this recipe, simply measure 1/2 tablespoon of lemon juice or white vinegar into a measuring cup. Then, add enough whole milk to reach the 1/2 cup line. Let it sit for 5-10 minutes until it curdles slightly, and then use as directed.
