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PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE is going to be a fall favorite! The house smells amazing as the pumpkin spice fills the air while baking and that cream cheese glaze just tops everything off with the perfect amount of tangy sweetness.
You might notice that I don’t make/share a whole lot of layer caker recipes with you here.
That’s because I’m just not good at them. I don’t know what it is about a layer cake, but I either overcook it or undercook it every. dang. time.
A cake cooked in a 9×13? No problem. Check out my chocolate zucchini cake, buttermilk chocolate cake, or fresh apple cake. Perfection. Every single time!
Same goes for bundt cakes, believe it or not. My applesauce cake is heaven, my buttermilk pound cake gives me life, and this cream cheese pound cake could win awards.
Anyway, I just say all this so you know: this pumpkin spice bundt cake is so darn good. If I can do it, you can do it. Trust me.
How to make a pumpkin spice bundt cake:
We’re going to start with a cake mix for this recipe, because sometimes the easy route also happens to be the best route! Busy moms, unite! 😉
Anyway, you literally just add all of the ingredients to a mixing bowl and beat it with a mixer.
You’ll need yellow cake mix, oil, eggs, pumpkin, water, and pumpkin pie spice. <– Easy peasy!
I butter my bundt pan really well and then dust with flour before filling with the cake batter. Don’t be afraid to use your hands and really get in there.
This will bake in about 40-50 minutes.
How to flip bundt cake out of the pan:
You’ll always want to let your bundt cake cool a bit before trying to remove it from the pan.
I let it cool for 15-20 minutes and then place my cake stand or serving plate upside down on top of the bundt pan.
Flip it over to stand the cake stand upright and, if needed, lightly knock on the bundt pan like you’re knocking on a door. It should slide right out, if you’ve greased and floured your pan well prior to baking.
Why did my bundt cake stick to the pan?
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If your cake is sticking to the pan and just won’t pop out, you likely didn’t grease your pan well or your pan is no longer non-stick. The non-stick coating does wear off after a while and it may be time for a new one to keep life easier for yourself.
I use and love these Nordicware bundt pans.
Bakers Joy is great for spraying on most cake pans, but with a bundt pan and all those nooks and crannies, I really think butter + flour is the way to go.
Just get in there with your hands and make sure you’ve buttered everything well before adding in 1/4 cup of flour and shaking it all around the pan. Dump out the excess.
How to make cream cheese glaze:
The cream cheese glaze adds the perfect amount of tanginess to balance the sweetness of the cake.
Add room temperature cream cheese and butter to a mixing bowl and beat that together with a bit of vanilla and powdered sugar.
Warm the glaze a bit until it’s easy to pour and then drizzle over your cooled cake.
Absolutely delicious, but you’ll want to let it set a bit before slicing and serving.
More pumpkin recipes to try:
Pumpkin Bread: This is a must make every fall!
Pumpkin Pancakes: Top with butter and real maple syrup.
Keto Pumpkin Cheesecake: Cut the carbs with this sweet treat!
Pumpkin Cheesecake Bars: So decadent!
Pumpkin Crunch Cake: My favorite fall dessert!
Pumpkin Coffee Cake: This cake is extremely moist with the biggest streusel topping ever!
Pumpkin Bundt Cake with Cream Cheese Glaze
Ingredients
For the cake:
- 1 18 ounce package yellow cake mix
- 15 ounces canned pumpkin puree
- 4 eggs
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tablespoon pumpkin pie spice
For the glaze:
- 3 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
Instructions
To make the cake:
- Preheat oven to 350 degrees and butter and flour a bundt pan.
- Beat together the cake ingredients in the bowl of a stand mixer for 2 minutes or until well combined, light, and somewhat fluffy.
- Add batter to the prepared bundt pan and bake for 40-50 minutes or until a tester comes out clean.
- Cool for 15 minutes in the bundt pan before turning onto a cake platter to finish cooling. Cool completely before glazing.
For the glaze:
- Add the glaze ingredients to a small bowl and beat with a mixer until smooth and creamy.
- Warm the glaze until pourable.
- Drizzle over the top of the cooled cake.
- Allow glaze to set before cutting and serving.
HeatherK says
Soooo good. It was moist, full of flavor and everyone LOVED IT! I will be making this over and over for friends and family.
Karly says
I’m so happy to hear that! Thanks, Heather!
Chris says
Would this recipe work with a gluten free cake mix?
Karly says
I’ve only tried it as written, but I think it would work fine. 🙂
KatsInTheKitchen says
Looks DELISH, I’m wondering if a “Butter recipe” yellow cake mix would work with this
Karly says
Yep, should work great!
Easyfoodsmith says
I started cooking and baking with pumpkin after I started blogging. And there has been no looking back since then. You have tempted me into baking with pumpkin with your post. So delicious!