Pumpkin Bundt Cake Recipe With Cream Cheese Glaze

This post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Pumpkin Bundt Cake Recipe with Cream Cheese Glaze

Pumpkin bundt cakes are exquisite dessert centerpieces for parties. My recipe is pretty simple, but it looks like you are an expert baker! You will definitely want to show this off on social media after you make them.

 

 

Cream Cheese Bundt Cake GlazePumpkin Bundt Cakes – Perfect Fall Dessert

When you bake these scrumptious pumpkin bundt cakes, your entire house will smell like the epitome of autumn! Every scent will have everyone drooling, waiting for it to be finished baking.

When I pulled this out of the oven, I just sat there and inhaled, letting the aroma of the pumpkin and spice fill my senses. Yes, pumpkin spice will always be one of my favorite fall scents.

Honestly, this cake tastes amazing all on its own. It doesn’t even need any glaze or frosting. Even just a little dusting of powdered sugar is all it needs. But if you want, you can follow my recipe for the glaze I ended up using. For some reason, a glazed cake just looks amazing, am I right? It really does!

Dixie Crystal Sugar

Pumpkin Bundt Cakes Shopping List

This is what you’ll need from the store before you make them.

  • Unsalted Butter
  • Dixie Crystals – Granulated Sugar
  • Eggs
  • 15 ounces pumpkin puree
  • Heavy whipping cream
  • Vanilla extract
  • All-purpose flour
  • Pumpkin Spice
  • Cinnamon
  • Baking Powder
  • Baking Soda
  • Salt

Other Items You May Also Need

These items will help you make the cakes. They will make the entire process so much easier.

Pumpkin Spice Bundt Cakes Recipe Pumpkin Bundt Cakes Recipe

Are you ready for the most amazing and flavorful comfort dessert food of fall? Here you go! You might want to double the recipe, they are that good!

Ingredients

3/4 cup unsalted butter, softened not melted
2 and 1/2 cups white granulated sugar
3 large eggs
1 can (15 ounces) pumpkin puree
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 and 1/3 cups white all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Instructions

Preheat oven to 350 degrees F.

Grease the bundt cake pan with butter.

In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.

Add in the eggs, one at a time, beating after each addition.

Add in the full can of pumpkin puree, one cup of heavy whipping cream, and one teaspoon of vanilla extract.

In another bowl, combine the 2 and 1/3 cups flour, one teaspoon pumpkin pie spice, one teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt. Mix.

Add the dry ingredients to the wet ingredients in three parts.

Fill the prepared bundt cake pan with the mix 3/4 of the way.

Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let cool 10 minutes before removing from pans to wire racks to cool completely.

For the bundt cake glaze drizzle: In a large bowl, beat eight ounces of cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon; beat until completely smooth.

Use the chocolate drizzle to drizzle the bundt cake glaze over the top of the bundt cakes.

Notes: The pumpkin spice bundt cake is best within 2-3 days

 

How to Make Gluten-Free Pumpkin Bundt Cake

It’s actually pretty simple to make this gluten-free. All you need is a gluten-free substitute for flour – the rest of the ingredients can stay the same. You can actually find some for sale now. Just look for gluten-free flour in a bag.

Another option you can do is replace the white flour with almond flour. In my recipe, the almond flour works really well – especially since the pumpkin is so full of oils and moisture.

Pumpkin Bundt Cakes Recipe

What to Serve With Pumpkin Bundt Cakes

If you want to be a rebel, you can totally eat a slice of cake for breakfast! Yes, it’s kinda high in sugar…but it has real pumpkin in it, so it has nutrients and vitamins!

I love sitting down with a slice of pumpkin cake and a hot cup of coffee.

Here are some more ideas (as if you need excuses to eat a slice!)

What tastes better – cream cheese glaze or maple glaze?

My family loves cream cheese with their pumpkin pie desserts. I know why! It tastes like a scrumptious marriage pumpkin pie and cake. That’s why I chose to use a cream cheese glaze. It drizzles so beautifully on the cake and has all the richness of cream cheese without the thick buttercream texture.

I recently discovered that lots of people are making pumpkin bundt cake with a maple glaze. This sounds amazing too! You should definitely try it. I think the maple overpowers the pumpkin flavor, so I used a tad less than suggested. But try it and see what you think.

Other Mix-In Ideas

I think my recipe tastes about as perfect as it gets. But there are lots of ways you can mix it up make it your own. If you change up my recipe at all, please leave a comment. I’d love to try your ideas too. Plus, others that read this recipe can learn from you too.

Here are a few variations I have read online:

  • Live Well Bake Often – She actually puts a cream cheese filling inside hers. It looks like a really interesting texture and taste experience.
  • Very Best Baking – They have a streusel filling (very interesting!) and a sour cream frosting. If you don’t like things that are too sweet, this might be a perfect variation for you.
  • An Affair From the Heart – She used a cream cheese frosting and spread it on a lot thicker than I did. It reminds me of a birthday cake consistency. And then she sprinkled nuts on top. I think the nuts add a really fantastic earthy taste and texture.

More Pumpkin Recipes

Ready to keep baking? Here are some more ideas to keep your pumpkin-cravings fulfilled. Try more pumpkin recipes from my blog:

 

Pumpkin Bundt Cake Recipe With Cream Cheese Drizzle

Pumpkin bundt cake is perfect centerpieces for parties. They bake beautifully! Follow this recipe and you'll have the most amazing fall dessert.
5 from 1 vote
Print Pin Rate
Prep Time: 7 hours 26 minutes
Cook Time: 7 hours 26 minutes
Author: April Golightly

Ingredients

  • 3/4  cup  unsalted butter  softened not melted
  • 2 and 1/2 cups white granulated sugar
  • large eggs
  • can 15 ounces pumpkin
  • cup heavy whipping cream 
  • teaspoon  vanilla extract
  • 2 and 1/3 cups white all-purpose flour
  • tablespoon  pumpkin pie spice
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2  teaspoon  ground ginger
  • teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 3/4  teaspoon  salt

Instructions

  • Preheat oven to 350 degrees F.
  • Grease the bundt cake pan with butter.
  • In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.
  • Add in the eggs, one at a time, beating after each addition.
  • Add in the full can of pumpkin puree, one cup of heavy whipping cream, and one teaspoon of vanilla extract
  • In another bowl, combine the 2 and 1/3 cups flour, one teaspoon pumpkin pie spice, one teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt. Mix.
  • Add the dry ingredients to the wet ingredients in three parts.
  • Fill the prepared bundt cake pan with the mix 3/4 of the way.
  • Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool 10 minutes before removing from pans to wire racks to cool completely.
  • For the bundt cake glaze drizzle: In a large bowl, beat eight ounces of cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon; beat until completely smooth.
  • Use the chocolate drizzle to drizzle the bundt cake glaze over the top of the bundt cakes.

TUESDAY SEPTEMBER 18 FINAL HTML

 

Here are today’s #PumpkinWeek Recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

 

21 thoughts on “Pumpkin Bundt Cake Recipe With Cream Cheese Glaze”

    • Not only the brown sugar, but in line 11 of the print out recipe, the instructions for making the bundt cake glaze drizzle, it does not say how much butter should be used. Would love to make this recipe but without specific instructions, I am hesitant.


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