on Oct 27, 2022, Updated Feb 09, 2024 Bake a beautiful pumpkin bundt cake with cream cheese glaze for your next sweet craving. This homemade pumpkin spice bundt cake is topped with a sweetened cream cheese glaze and crushed walnuts to complete the dessert. Look no further for the perfect fall treat! I do love some good pumpkin recipes. For more ideas, check out this no-bake pumpkin delight, easy pumpkin spice cookies or my popular pumpkin magic cake recipe.
What I Love About this Recipe
Made from scratch Moist Cake Easy Pumpkin Dessert Tangy Cream Cheese Frosting Easy Thanksgiving Dessert
Ingredients
This homemade cake just takes a little prep and it’s so worth it! Gather your ingredients, a few bowls and a whisk and you are ready to go.
Here’s what you need to make the cake:
All purpose flour Eggs Salt Granulated sugar Brown sugar Vegetable oil Pumpkin puree Pumpkin pie spice (from the store or make your own!) Baking soda Baking Powder Pure vanilla extract
Then, for the glaze Ingredients, make sure you have the following:
Milk Butter (unsalted) Salt Cream cheese (full fat) Pure vanilla extract Powdered sugar Chopped walnuts or pecans (optional)
How to Make It
Be sure to grab the full steps and directions in the printable recipe card at the bottom of the post. This is a quick visual walk through. To prepare your bundt pan, spray it with cooking spray and add a coating of flour or use this easy cake goop recipe. We’ll start by making the cake. First, add the dry ingredients to a medium bowl and mix until combined. Then, set it aside. In large bowl, whisk the eggs, sugar, and oil until smooth. Add in the pumpkin puree and vanilla and whisk together. Slowly work in the dry ingredients to the wet ingredients. Be careful not to over mix. Pour the cake batter into a greased bundt pan and bake until golden brown.
Then let it rest and once cooled, remove from pan. For the cream cheese glaze, add the ingredients to a mixing bowl and stir until well combined. Tip: If the consistency is too thick, add a little milk. If it’s too runny, add a little powdered sugar. When your icing is ready, pour it over the cooled cake and top with chopped nuts if desired. Slice and enjoy!
Tips and Variations to Recipe
Try adding cinnamon to the cream cheese glaze for added flavor. Stir in walnuts or pecans to the cake for more crunch. Add 1/2 cup chocolate chips to the cake batter for a sweet chocolate flavor. Pair with a scoop of pumpkin ice cream on the side.
Storing
Refrigerate – Since this has a cream cheese glaze you will want to store the cake covered and in the fridge. It can stay out at room temperature for up to 2 hours. Then you will want to refrigerate for at least 30 minutes before you set it out again. Freezing – You can freeze the moist pumpkin bundt cake if you want. Just place in an airtight container and freeze for 3-4 months. Then thaw in the fridge overnight or on counter.
Do I have to use a bundt cake pan?
You are welcome to use round cake pans for a layer cake or even a 9×13 cake. The cook time will need to be adjusted as they typically cook faster than a bundt cake would.
What is the best way to cool a cake?
Place your cake pan on a wire rack for cooling. This is going to allow it to cool on all areas of the cake. When you sit it right on the counter or hot pads it keeps the bottom of the cake hotter as air can’t circulate around it.
Print the Recipe
Share or save the recipe below. Enjoy it with friends or have it for breakfast. You won’t hear about it from me! Want more bundt cake ideas? try these!
Paula Deen Pound Cake Eggnog Bundt Cake Apple Cider Donut Cake
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