Nothing says fall quite like a perfectly spiced, moist, and beautiful Pumpkin Spice Bundt Cake. With its tender crumb, cozy pumpkin flavor, and luxurious cream cheese glaze cascading over the top, this cake is as delightful to look at as it is to eat.
Whether you’re looking for a pumpkin spice bundt cake easy enough for a weeknight yet stunning enough for a holiday table, or you’re craving a classic pumpkin dessert, this recipe is sure to impress. It’s a shining star among bundt cakes recipes — perfect for any gathering or to enjoy with a warm drink on a crisp autumn day.
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What Makes This Pumpkin Spice Bundt Cake Special?
This cake strikes the ideal balance between a moist pumpkin cake and a rich cream cheese frosting. It uses real pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, creating an irresistible aroma and deep flavor in every bite.
Moist, Spiced, and Topped with Cream Cheese Glaze
The pumpkin puree keeps this cake incredibly moist, while the cream cheese glaze provides just the right amount of tangy sweetness to complement the warm spices. If you’re a fan of pumpkin bundt cakes with cream cheese, this one is a must-try.
How It Stands Out Among Bundt Cakes Recipes and Pumpkin Cake Ideas
Unlike a traditional pumpkin cake, this Bundt version bakes up with an elegant shape that requires minimal decorating yet makes a beautiful centerpiece. And unlike dense pumpkin desserts, this cake stays light and fluffy, even after a day or two.
Ingredients You’ll Need
For the pumpkin spice cake:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup vegetable oil
1 ½ cups granulated sugar
½ cup packed brown sugar
4 large eggs
1 can (15 ounces) pumpkin puree
1 teaspoon vanilla extract
For the cream cheese glaze:
4 ounces cream cheese, softened
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Optional Add-Ins and Variations:
½ cup chopped pecans or walnuts
½ cup raisins or dried cranberries
A pinch of cloves for extra spice
Swap the glaze for a thicker cream cheese frosting and pipe over the cooled cake
If you enjoy experimenting with seasonal recipes, you might also love this Pumpkin Fluff Dip — another sweet and easy pumpkin dessert.
Kitchen Equipment Needed
Bundt pan (10–12 cups)
Mixing bowls (large and medium)
Hand mixer or stand mixer
Measuring cups and spoons
Whisk and spatula
Wire cooling rack
Sifter (optional, for flour and powdered sugar)
Using a well-greased and floured Bundt pan is key to ensuring your cake comes out beautifully intact.
Step-by-Step Preparation: Pumpkin Spice Bundt Cake
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C).
Grease and flour your Bundt pan thoroughly, making sure to coat all the grooves.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, beat together the oil, granulated sugar, and brown sugar until well combined.
Add eggs one at a time, beating after each addition.
Mix in pumpkin puree and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring just until incorporated. Be careful not to overmix.
Step 5: Bake
Pour the batter evenly into the prepared Bundt pan.
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Tips for Moist Pumpkin Spice Bundt Cake Every Time
✅ Don’t overbake — check at 50 minutes to avoid a dry cake.
✅ Use fresh pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
✅ Cool the cake completely before glazing to prevent the glaze from melting off.
Making the Cream Cheese Glaze
In a medium bowl, beat the softened cream cheese until smooth.
Add powdered sugar, milk (start with 2 tablespoons), and vanilla extract.
Mix until smooth and pourable — add more milk if needed to reach desired consistency.
Drizzle over the cooled cake, letting it drip down the sides.
For a more dramatic finish, use a thicker glaze or even a full cream cheese frosting piped decoratively over the cake.
Common Mistakes to Avoid
🚫 Using canned pumpkin pie filling instead of puree — it’s already sweetened and spiced.
🚫 Skipping the greasing and flouring step — Bundt pans are notorious for sticking.
🚫 Overbeating the batter — can make the cake tough.
Serving and Presentation Tips
Serve slices of this cake on a pretty cake stand, dusted lightly with powdered sugar if desired.
Pair with hot coffee, chai tea, or warm apple cider for a perfect autumn treat.
For festive occasions, garnish the platter with cinnamon sticks or mini pumpkins.
This cake is ideal for Thanksgiving, potlucks, or any fall gathering — a pumpkin dessert everyone will rave about.
Recipe Tips and Variations
Make-Ahead Tips and Storage Suggestions
This cake can be made a day ahead and stored (unglazed) wrapped in plastic wrap at room temperature.
Store leftover glazed cake in an airtight container in the fridge for up to 3–4 days.
Let slices come to room temperature before serving for best texture.
Flavor Twists for Pumpkin Spice Bundt Cake With Cream Cheese Frosting Fans
✅ Make a thicker glaze or full frosting for a richer dessert.
✅ Add a splash of maple syrup to the glaze for a seasonal touch.
✅ Top with toasted pecans or candied ginger for crunch.
Why This Recipe Belongs in Your Bundt Cakes Recipes Collection
This pumpkin spice bundt cake is easy to make, impressive to serve, and irresistibly delicious. It’s a cozy, crowd-pleasing dessert that’s perfect for showcasing pumpkin in a way that’s not too heavy or overly sweet.
It’s a standout among pumpkin cake ideas and a creative way to enjoy fall’s favorite flavor in a classic, elegant format.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes — use a high-quality gluten-free all-purpose flour blend.
Can I freeze this cake?
Yes — wrap the cooled, unglazed cake tightly in plastic and foil and freeze for up to 2 months. Thaw overnight before glazing.
Can I bake it in a different pan?
You can bake it in two loaf pans or a 9×13-inch pan, adjusting bake time accordingly.
Can I make it less sweet?
Reduce the granulated sugar slightly and use unsweetened glaze to cut sweetness.
Bake and Share This Pumpkin Spice Bundt Cake Today!
This pumpkin spice bundt cake is moist, flavorful, and beautifully finished with a rich cream cheese glaze — everything you want in an autumn dessert. Perfect for holidays, cozy nights in, or simply celebrating pumpkin season, it’s a recipe you’ll want to make again and again.
If you enjoyed this recipe, please share it with friends and subscribe to our blog for more pumpkin dessert inspiration, creative bundt cakes recipes, and seasonal baking ideas. Happy baking!
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Pumpkin Spice Bundt Cake : The Perfect Autumn Dessert with Cream Cheese Glaze
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Heavenly Pumpkin Spice Bundt Cake combines warm autumn spices, tender pumpkin cake, and a rich cream cheese glaze that drips beautifully down the sides. A stunning, cozy dessert perfect for family gatherings, holidays, or anytime you crave a moist and flavorful pumpkin cake.
Ingredients
For the cake: 2 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 tablespoon pumpkin pie spice 1 cup unsalted butter, softened 1 cup brown sugar ½ cup granulated sugar 4 large eggs 1 (15 oz) can pumpkin puree ½ cup sour cream 1 teaspoon vanilla extract For the cream cheese glaze: 4 oz cream cheese, softened 1 cup powdered sugar 2–3 tablespoons milk ½ teaspoon vanilla extract Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly. 2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. 3. In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. 4. Beat in eggs one at a time, then mix in pumpkin puree, sour cream, and vanilla. 5. Gradually add dry ingredients to wet ingredients, mixing just until combined. 6. Pour batter evenly into prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. 7. Cool in the pan for 15 minutes, then invert onto a cooling rack and let cool completely. 8. For the glaze, beat cream cheese until smooth. Add powdered sugar, vanilla, salt, and milk (a little at a time) until thick yet pourable. 9. Once cake is completely cool, drizzle glaze over the top. Slice and serve.
Notes
• Grease the bundt pan well, ensuring every crevice is coated. • Use room-temperature ingredients for best results. • Don’t overbake — start checking at 50 minutes. • For added texture, fold in chopped nuts or chocolate chips before baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pumpkin spice bundt cake, pumpkin dessert, moist pumpkin cake, bundt cakes recipes, cream cheese glaze
