Pumpkin Bundt Cake with Cream Cheese Glaze

Cream cheese glazed pumpkin bundt cake on cake plate.

Pumpkin Bundt Cake with Cream Cheese Glaze

Super moist pumpkin bundt cake topped off with a simple cream cheese glaze!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Cooling Time 1

Total Time 2 5

Servings

Calories 216kcal

Author Karly Campbell

Ingredients

For the cake:

1 15 ounce package yellow cake mix
15 ounces canned pumpkin puree
4 large eggs
1/2 cup granulated 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 liberally butter and flour a 10-12 cup bundt pan.
Beat together the cake ingredients in a mixing bowl with an electric 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.

Video

Notes

Cake mixes seem to be shrinking and this recipe was originally formulated for an 18 ounce cake mix. We've tested this with a 15.25 ounce cake mix with great success, but I'm unsure how it will work with a smaller mix. If using a smaller mix, I'd add 2-3 tablespoons of flour.

See tips in blog post for greasing the pan properly to be sure that your cake releases easily from the bundt pan.

Please Note: The recipe video shows the same cake, but we've updated the glaze to be thicker and creamier than the one shown in the recipe video. This new glaze recipe is perfection!

Nutrition