Pumpkin Bundt Cake with Cream Cheese and Maple Glazes Recipe

Introduction

This Pumpkin Bundt Cake is a moist and flavorful fall favorite, perfect for cozy gatherings or holiday celebrations. Infused with warm pumpkin spice and topped with a rich cream cheese or maple glaze, it offers a delightful balance of sweetness and spice.

Ingredients

• 2 ½ cups all-purpose flour (312 grams)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegetable oil (240 ml)
• 1 cup white sugar (200 grams)
• ¾ cup brown sugar (158 grams)
• 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 4 large eggs
• 15 ounces pure pumpkin (450 ml; about 2 cups, NOT pumpkin pie filling)
• ¼ cup sour cream (60 ml) or plain Greek yogurt
• Cream Cheese Glaze:
• 1 tablespoon butter (14 grams), softened
• 3 oz cream cheese (42 grams), softened
• 1 cup powdered sugar (110 grams), or more as needed
• 1-2 tablespoons milk
• Maple Glaze:
• ¼ cup unsalted butter (56 grams)
• 6 tablespoons maple syrup (90 ml)
• 1½-2 cups powdered sugar (165-220 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350℉ (180℃). Grease and flour a 12-cup capacity non-stick bundt pan or brush it with pan release.
2. Step 2: In a very large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
3. Step 3: In a separate large bowl, beat together the oil, white sugar, brown sugar, vanilla extract, orange zest, eggs, pumpkin puree, and sour cream until smooth.
4. Step 4: Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir a few times by hand with a rubber spatula or wooden spoon, then whisk or beat until smooth. Avoid overmixing.
5. Step 5: Spoon or pour the batter into the prepared bundt pan and smooth the top.
6. Step 6: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top feels slightly firm.
7. Step 7: Cool the cake in the pan for 20-30 minutes, then carefully invert it onto a wire rack to cool completely.
8. Step 8: For the cream cheese glaze, beat the softened butter and cream cheese in a medium bowl until soft. Beat in the powdered sugar followed by the milk. Adjust with more powdered sugar or milk to reach a drizzle consistency.
9. Step 9: Drizzle the cream cheese glaze over the cooled cake.
10. Step 10: For the maple glaze, melt the butter and maple syrup together in a small saucepan over low heat until smooth. Remove from heat and whisk in powdered sugar, vanilla, and salt until the glaze is opaque and thin enough to drizzle. Add more powdered sugar if needed.
11. Step 11: Drizzle the maple glaze over the cooled cake as an alternative or in addition to the cream cheese glaze.

Tips & Variations

• Use fresh orange zest for a brighter flavor, but dried orange peel can be substituted if needed.
• For a dairy-free option, substitute sour cream with coconut yogurt and use a dairy-free butter alternative in the glazes.
• Do not overmix the batter to keep the cake tender and light.
• Try adding chopped nuts or chocolate chips to the batter for extra texture.
• If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves as a substitute.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. When refrigerated, bring to room temperature before serving for the best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

No, canned pumpkin pie filling contains added spices and sugar which can alter the flavor and texture of the cake. Use pure pumpkin puree only.

How do I know when the cake is done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. The top of the cake should feel slightly firm when gently pressed.

Pumpkin Bundt Cake with Cream Cheese and Maple Glazes Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

This Pumpkin Bundt Cake is a moist, warmly spiced autumn favorite perfect for festive gatherings or cozy family desserts. Featuring a tender crumb flavored with pumpkin puree and pumpkin pie spice, it’s topped with a luscious cream cheese glaze and optionally drizzled with a rich maple glaze for extra indulgence.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 2 ½ cups all-purpose flour (312 grams)
• 1 tablespoon pumpkin pie spice (or homemade blend)
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegetable oil (240 ml), or canola oil
• 1 cup white sugar (200 grams)
• ¾ cup brown sugar (158 grams)
• 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 4 large eggs
• 15 ounces pure pumpkin puree (450 ml, about 2 cups)
• ¼ cup sour cream (60 ml) or plain Greek yogurt

Cream Cheese Glaze

• 1 tablespoon unsalted butter (14 grams), softened
• 3 oz cream cheese (42 grams), softened
• 1 cup powdered sugar (110 grams), plus more as needed
• 1–2 tablespoons milk

Maple Glaze

• ¼ cup unsalted butter (56 grams)
• 6 tablespoons maple syrup (90 ml)
• 1½ – 2 cups powdered sugar (165 – 220 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease and flour a 12-cup capacity non-stick bundt pan or brush it with pan release to prevent sticking.
2. Mix Dry Ingredients: In a very large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until uniform.
3. Combine Wet Ingredients: In a separate large bowl, beat together the vegetable oil, white sugar, brown sugar, vanilla extract, orange zest, eggs, pumpkin puree, and sour cream until smooth and fully incorporated.
4. Incorporate Dry and Wet: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula or wooden spoon a few times, then whisk or beat until just combined and smooth, being careful not to overmix to keep the cake tender.
5. Fill Pan and Bake: Spoon or pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the cake feels slightly firm to the touch.
6. Cool Cake: Allow the cake to cool in the pan for 20-30 minutes. Then carefully invert the pan onto a wire rack to release the cake and let it cool completely.
7. Prepare Cream Cheese Glaze: In a medium bowl, beat together the softened butter and cream cheese until soft and fluffy. Gradually add powdered sugar, then milk, beating until the glaze reaches a pourable consistency. Adjust with more powdered sugar or milk as needed.
8. Glaze the Cake: Transfer the cooled cake to a serving plate and drizzle the cream cheese glaze evenly over the top.
9. Prepare Maple Glaze (Optional): In a small saucepan over low heat, melt together the butter and maple syrup until smooth. Remove from heat and whisk in powdered sugar, vanilla extract, and salt until the glaze is opaque but drizzle-able. Adjust thickness by adding more powdered sugar if necessary.
10. Add Maple Glaze: Drizzle the maple glaze over the cooled cake on top of or alongside the cream cheese glaze for an extra layer of flavor.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, to achieve the best texture and flavor.
• Adjust powdered sugar amounts in the glazes for your preferred sweetness and consistency.
• To make your own pumpkin pie spice, combine cinnamon, nutmeg, ginger, cloves, and allspice.
• Be careful not to overmix the batter once combining wet and dry ingredients to keep the cake tender.
• This cake can be stored in an airtight container in the refrigerator for up to 4 days.
• For a dairy-free option, substitute dairy ingredients with non-dairy alternatives accordingly.

Keywords: pumpkin bundt cake, pumpkin cake, fall dessert, baked pumpkin cake, cream cheese glaze pumpkin cake, maple glaze pumpkin cake