Pumpkin Bundt Cake with Cream Cheese Glaze

This pumpkin bundt cake recipe is rich, moist and filled with the fragrance and flavor of fall! It’s topped with a decadent cream cheese glaze, and so gorgeous to serve.

With a spongy texture and a fine crumb, this pumpkin spice bundt cake is a true ode to the season.

I love putting a creative spin on some of my favorite classic recipes. And luckily, my family loves that they are the lucky taste-testers for all these experiments!

When I decided to see how my tried and true pumpkin pound cake recipe converted into this full-size bundt pan, I knew I had a winner! 

That’s the fun part of baking – if you know some basic techniques, you can always tweak things a little to come up with a new and delicious combination.

If you love pumpkin as much as we do, be sure to check out my ultimate pumpkin dessert collection – we’ve got over 15 recipes! My pumpkin bars with cream cheese frosting are also a reader fave! 

Pumpkin Bundt Cake

This pumpkin bundt cake recipe is moist, delicious and oh-so-fragrant as it bakes. Even better? It’s gorgeous when served to guests, beautifully serving up to 20 people. 

• Sugar – White sugar adds the perfect touch of sweetness.

• Flour – All purpose flour and no need to sift. 
• Canola Oil – You can choose to use your favorite oil here, but since there’s no butter in this recipe, I prefer Canola.
• Eggs – The eggs in this cake act as a binder, and they also create more moisture and the perfect spongy texture. 
• Baking Soda – Baking Soda will help this cake rise to perfection.
• Allspice – Allspice is a blend of cloves, nutmeg and cinnamon. Make your own with my allspice recipe! Don’t have allspice? Substitute 1 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp ground cloves.
• Salt – I always use a little salt in my baking- it helps balance out the sweet and create the flavors we crave.
• Canned Pumpkin – it’s the real star of the show! The pumpkin in this recipe keeps the cake so moist and adds a touch of the fall flavor we crave! 

Glaze Ingredients

Don’t forget the cream cheese glaze! To add this delicious glaze to your pumpkin spice bundt cake, you’ll need the following: 

• Cream Cheese – Room temperature and full fat is your best bet! Learn how to soften cream cheese – so easy!
• Butter – Again, room temperature is best. I use salted butter but that’s a personal preference – use whatever you have on hand. Learn How to Soften Butter Quickly.
• Powdered Sugar – This is a must-have ingredient for your glaze because of the incredibly fine texture. No other sugar will do! Learn How to Make Powdered Sugar here.
• Vanilla – It’s the ultimate fragrant addition to your baking – use store bought or Homemade Vanilla Extract, just avoid imitation vanilla.

How to Make

1. Preheat oven and grease bundt pan.
2. In a large bowl or mixer, combine wet ingredients (except pumpkin).
3. In a separate mixing bowl, combine dry ingredients.
4. Gradually add to wet mixture, alternating with pumpkin.
5. Pour into bundt pan and bake as directed, or until a toothpick comes out clean.
6. Cool and invert onto wire rack and remove bundt pan.
7. Combine glaze ingredients. Warm just before pouring onto cooled cake.

Serving Suggestions

• Serve with a scoop of ice cream! Vanilla Ice Cream and Eggnog Ice Cream are both wonderful with this pound cake!
• Top it off with Homemade Whipped Cream or Eggnog Whipped Cream

How to Store

• Room Temperature – Store covered at room temperature for up to five days *if* your cake is unfrosted. If you’ve added the cream cheese frosting, it must be refrigerated after two hours at room temperature. Note that once you cut into a bundt cake, moisture begins to escape. Use plastic wrap to cover the exposed slice.
• Refrigerate – Store covered in an airtight container for up to one week refrigerated.
• Freeze – Simply wrap your bundt cake in plastic wrap – you can add an extra layer of aluminum foil for a secondary layer of frost resistance. Add a heavy duty freezer bag and label appropriately. Freeze up to 3 months.