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.