Pumpkin Bundt Cake Recipe With Cream Cheese Glaze

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This Pumpkin bundt cake is exquisite dessert centerpieces for parties or the mini versions are ideal for a DIY gift.

Pumpkin Bundt Cake Recipe with Cream Cheese Glaze

My pumpkin spice bundt cake 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 Glaze

Pumpkin 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!

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Dixie Crystal Sugar

Pumpkin Bundt Cakes Shopping List

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

  • Unsalted Butter
  • Granulated Sugar
  • Brown Sugar
  • Eggs
  • Pumpkin puree
  • Heavy whipping cream
  • Vanilla extract
  • All-purpose flour
  • Pumpkin Spice
  • Cinnamon
  • Baking Powder
  • Baking Soda
  • Salt

Cream Cheese Drizzle

If you want to add the cream cheese drizzle on top, here is the shopping list for it.

  • cream cheese
  • powdered sugar
  • vanilla extract
  • milk

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!

Start by taking out the cream cheese and the butter to let them soften.

Soften Cream Cheese

Grease the bundt cake pan with butter. You can use a mini bundt cake pan or a large bundt cake pan. Make sure to use a decent amount of butter when your grease the pan as it will make it easier to remove the cakes later.

In a mixing bowl, combine the dry ingredients using a hand whisk. Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.

In the stand mixer, cream the softened butter, white sugar, and brown sugar until light and fluffy.

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

Next, add in the pumpkin puree, heavy whipping cream, and vanilla extract beating after each addition

Add the dry ingredients to the wet ingredients in three parts combining completely before adding the next batch of dry mixture.

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.

Once the cake is cooled, drizzle the glaze on top.

Bundt Cake Cream Cheese Drizzle

To make the cream cheese drizzle, start by beating the room temperature cream cheese until fluffy.

Then, add in the powdered sugar and mix until combined.

Next, add the milk and vanilla extract until combined.

If needed, add more milk until the mixture is able to be drizzled. You can check by putting a spoon into the mix and seeing how it comes of the spoon.

If it drizzles off the spoon, you are good to go. The variance in texture depends on milk choice. We like to use whole milk, but that is slightly thicker than skim or 2% milk.

Drizzle on top of cooled cakes using a spoon or a drizzle tool.

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.

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.

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:

Print

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.
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 12 Mini Bundt Cakes
Calories 518kcal
Author April Golightly

Ingredients

Cream Cheese Drizzle

Instructions

  • Start by taking out the cream cheese and the butter to let them soften.
  • Grease the bundt cake pan with butter. You can use a mini bundt cake pan or a large bundt cake pan. Make sure to use a decent amount of butter when your grease the pan as it will make it easier to remove the cakes later.
  • In a mixing bowl, combine the dry ingredients using a hand whisk. Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • In the stand mixer, cream the softened butter, white sugar, and brown sugar until light and fluffy.
  • Then, add in the eggs, one at a time, beating after each addition.
  • Next, add in the pumpkin puree, heavy whipping cream, and vanilla extract beating after each addition
  • Add the dry ingredients to the wet ingredients in three parts combining completely before adding the next batch of dry mixture.
  • 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.
  • Once the cake is cooled, drizzle the glaze on top.
  • Bundt Cake Cream Cheese Drizzle
  • To make the cream cheese drizzle, start by beating the room temperature cream cheese until fluffy.
  • Then, add in the powdered sugar and mix until combined.
  • Next, add the milk and vanilla extract until combined.
  • If needed, add more milk until the mixture is able to be drizzled. You can check by putting a spoon into the mix and seeing how it comes of the spoon.
  • If it drizzles off the spoon, you are good to go. The variance in texture depends on milk choice. We like to use whole milk, but that is slightly thicker than skim or 2% milk.
  • Drizzle on top of cooled cakes using a spoon or a drizzle tool.
Nutrition Facts
Pumpkin Bundt Cake Recipe With Cream Cheese Drizzle
Amount Per Serving
Calories 518 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g75%
Cholesterol 111mg37%
Sodium 239mg10%
Potassium 214mg6%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 49g54%
Protein 6g12%
Vitamin A 6371IU127%
Vitamin C 2mg2%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

  1. 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.

    Reply
  2. Really would like to know how much butter, powdered sugar, vanilla and cinnamon for the glaze and how much brown sugar for the cake part…help please

    Reply

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