The Ultimate Moist Pumpkin Spice Bundt Cake with Cream Cheese Glaze
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 2 hours 30 minutes
Key Takeaways
- Incredibly Moist Crumb: This recipe uses oil and pure pumpkin puree to guarantee an ultra-moist, tender crumb that stays fresh for days.
- Perfectly Spiced Flavor: A warm, homemade blend of cinnamon, ginger, nutmeg, and cloves creates the quintessential autumn flavor profile that defines the perfect Pumpkin Spice Bundt Cake.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this homemade cake is surprisingly simple to make from scratch, even for novice bakers.
- Make-Ahead & Freezer-Friendly: The unglazed cake freezes beautifully, making it a fantastic make-ahead dessert for holidays and special occasions.
- Crowd-Pleasing Dessert: Topped with a luscious cream cheese glaze, this cake is the perfect centerpiece for Thanksgiving, fall parties, or a cozy afternoon with a cup of coffee.
Table of Contents
Why You’ll Love This Pumpkin Spice Bundt Cake Recipe
Welcome to what is sure to become your favorite fall baking recipe! This homemade Pumpkin Spice Bundt Cake is the epitome of autumn comfort. It’s wonderfully moist, packed with cozy spices, and topped with an irresistible cream cheese glaze that drips beautifully down its sculpted sides. Forget dry, bland pumpkin cakes; this recipe has been tested and perfected to ensure a tender, flavorful crumb in every single bite. The rich flavor of pumpkin is perfectly balanced with a warm medley of cinnamon, ginger, nutmeg, and cloves, creating a truly unforgettable dessert experience.
Whether you’re looking for a stunning centerpiece for your Thanksgiving table, a crowd-pleasing dessert for a family gathering, or simply a cozy treat to enjoy with a hot cup of coffee, this simple recipe delivers. It’s a straightforward, no-fuss cake that comes together with basic ingredients and standard equipment. The result is a bakery-quality bundt cake that will fill your home with the incredible aroma of fall baking. Get ready to bake the best pumpkin cake you’ve ever had!
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the first step toward achieving the perfect texture for this moist pumpkin spice bundt cake. Here’s what you’ll need:
For the Pumpkin Spice Bundt Cake:
- All-Purpose Flour: 3 cups (360g) – Provides the main structure for the cake.
- Leavening Agents: 2 teaspoons baking powder & 1 teaspoon baking soda – Give the cake its beautiful lift.
- Spices: 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, & 1/4 teaspoon ground cloves – The heart of our pumpkin spice flavor!
- Salt: 1 teaspoon – Balances the sweetness and enhances all the flavors.
- Eggs: 4 large, at room temperature – Binds the batter and adds richness.
- Sugars: 1 1/2 cups (300g) granulated sugar & 1/2 cup (110g) packed light brown sugar – Provide sweetness, moisture, and a hint of molasses flavor.
- Oil: 1 cup (240ml) vegetable oil or other neutral oil – The secret to an incredibly moist and tender crumb.
- Pumpkin Puree: 1 (15-ounce / 425g) can of 100% pure pumpkin puree (not pumpkin pie filling).
- Vanilla Extract: 1 teaspoon – Adds a lovely background warmth and aroma.
For the Cream Cheese Glaze:
- Cream Cheese: 4 ounces (113g) full-fat block cream cheese, softened to room temperature.
- Powdered Sugar: 1 1/2 cups (180g), sifted to prevent lumps.
- Milk or Heavy Cream: 2-3 tablespoons, to achieve the perfect drizzling consistency.
- Vanilla Extract: 1/2 teaspoon.
- Salt: A small pinch to balance the sweetness.
Step-by-Step Instructions
- Step 1: Preparation. First, position a rack in the center of your oven and preheat it to 350°F (175°C). Next, thoroughly grease and flour your 10 or 12-cup bundt pan. Be sure to get into all the crevices. For example, you can use baking spray with flour or brush on melted butter and then dust with flour, tapping out any excess.
- 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. Consequently, this step ensures the spices and leavening agents are evenly distributed throughout the batter. Set this bowl aside for later.
- Step 3: Beat Sugars, Eggs, and Oil. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, and light brown sugar on medium-high speed until the mixture is light, pale, and fluffy, which should take about 3-4 minutes. Then, with the mixer on low speed, slowly stream in the vegetable oil until it is fully incorporated.
- Step 4: Add Pumpkin and Vanilla. After the oil is mixed in, add the pumpkin puree and vanilla extract. Continue to mix on low speed until everything is just combined. Remember to scrape down the sides and bottom of the bowl with a spatula to ensure no ingredients are left unmixed.
- Step 5: Combine Wet and Dry Mixtures. Gradually add the dry ingredient mixture to the wet ingredients in three separate additions. Mix on low speed only until the flour is no longer visible after each addition. It is crucial to avoid overmixing at this stage; therefore, stop as soon as the batter comes together to ensure a tender cake.
- Step 6: Bake the Cake. Carefully pour the finished batter into your prepared bundt pan and smooth the top with your spatula. Bake for 50-60 minutes. To check for doneness, insert a wooden skewer or long toothpick into the center of the cake. The cake is ready when the skewer comes out clean or with a few moist crumbs attached.
- Step 7: Cool the Cake. Once baked, place the bundt pan on a wire cooling rack and let it cool in the pan for exactly 15 minutes. This cooling period is important for the cake to set. After 15 minutes, carefully invert the cake onto the wire rack to cool completely. Let it cool for at least 1-2 hours before glazing.
- Step 8: Make the Cream Cheese Glaze. While the cake cools, prepare the glaze. In a small bowl, use an electric hand mixer or a whisk to beat the softened cream cheese until smooth and free of lumps. Then, add the sifted powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt. Mix until the glaze is smooth and pourable. If it’s too thick, add the remaining tablespoon of milk until you reach your desired consistency.
- Step 9: Glaze and Serve. Finally, once the bundt cake is completely cool, drizzle the cream cheese glaze over the top, letting it drip down the sides. Allow the glaze to set for about 20-30 minutes before slicing and serving your delicious homemade dessert.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Pumpkin Spice Bundt Cake
- Perfect Pan Prep is Key: Bundt cakes are notorious for sticking. To prevent this, use a non-stick baking spray that contains flour, or meticulously grease the pan with softened butter or shortening using a pastry brush, ensuring you cover every nook. Afterwards, dust with flour and tap out the excess. This is the most crucial step for a clean release.
- Room Temperature Ingredients: For a smooth, emulsified batter, ensure your eggs and cream cheese are at room temperature. This helps them incorporate more easily with the other ingredients, resulting in a lighter, more uniform crumb. To quickly warm up eggs, place them in a bowl of warm water for 5-10 minutes.
- Do Not Overmix: Once you begin adding the flour, mix only until it’s just combined. Overmixing develops gluten, which can lead to a tough, dense, and dry cake instead of the moist, tender texture we’re aiming for in this recipe.
- Use Pure Pumpkin Puree: Always double-check that you are using 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will throw off the flavor and sugar balance of this recipe.
Easy Variations You Can Try
- Add Nuts or Chocolate: For extra texture and flavor, fold in 1 cup of chopped pecans, walnuts, or semi-sweet chocolate chips into the batter after combining the wet and dry ingredients.
- Use Pumpkin Pie Spice: If you don’t have individual spices, you can substitute them with 3 3/4 teaspoons of a pre-made pumpkin pie spice blend.
- Maple Cream Cheese Glaze: For a deeper flavor, replace 1 tablespoon of the milk in the glaze with 1 tablespoon of pure maple syrup. It pairs beautifully with the pumpkin.
How to Serve & Store Your Pumpkin Spice Bundt Cake
This Moist Pumpkin Spice Bundt Cake is delicious served at room temperature on its own or with a dollop of whipped cream and a sprinkle of cinnamon. It pairs wonderfully with a warm cup of coffee, a chai latte, or spiced tea, making it a perfect family-friendly dessert for any occasion.
Due to the cream cheese glaze, the cake should be stored in the refrigerator. Place it in an airtight container or cover it loosely with plastic wrap. It will keep well in the fridge for up to 5 days. For the best flavor and texture, allow slices to sit at room temperature for about 20-30 minutes before serving. If you love this recipe, you might also want to try our favorite moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Can I make this Pumpkin Spice Bundt Cake ahead of time?
Absolutely! This cake is a great make-ahead option. You can bake the cake a day in advance, let it cool completely, cover it, and store it at room temperature. Prepare the glaze and store it in a separate airtight container in the refrigerator, then drizzle it over the cake before serving.
Can I freeze this recipe?
Yes, you can freeze the cake, but it’s best to do so before glazing. Allow the unglazed cake to cool completely, then wrap it 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 at room temperature before glazing and serving.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar, but be aware that sugar contributes not only to sweetness but also to the cake’s moisture and tender texture. Reducing it by more than 1/4 cup (50g) total may result in a drier, less flavorful cake.
Why did my bundt cake stick to the pan?
Sticking is almost always due to improper pan preparation. Ensure every single crevice of the bundt pan is thoroughly greased and floured. Additionally, allowing the cake to cool in the pan for about 15 minutes—not too much longer or shorter—helps it release cleanly by allowing it to set properly before being inverted.
