Monday, October 17, 2022
HomeDessertPumpkin Bundt Cake - Sugar Spun Run

Pumpkin Bundt Cake – Sugar Spun Run

My Pumpkin Bundt Cake recipe includes a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It’s easy to make (simply 25 minutes of prep!) and excellent for fall! Recipe features a how-to video!

Slice of pumpkin bundt cake topped with cream cheese glaze on a plate with a fork taking one bite.

An Spectacular Pumpkin Cake

My pumpkin bundt cake has all the comfortable seasonal flavors of fall wrapped right into a moist, dense bundt cake. It’s buttery, vibrantly spiced, and topped with a shocking, thick cream cheese glaze. The dense crumb (just like my different bundt cake or pound cake) means this cake is sturdy, nevertheless it nonetheless melts in your mouth. It’s perfection!

As soon as cooled, I like topping this cake with a thick cream cheese glaze (it’s primarily a melted model of my cream cheese frosting), however I do present some various toppings within the FAQ part under if you happen to’re not a fan of cream cheese.

If bundt muffins are new to you, positively take a look at the video under the place I present you precisely how I put together my pan so my cake slides out completely. A bundt cake that sticks will completely spoil your day 🙁

Save this recipe to your subsequent harvest social gathering, halloween soiree, or add it to your Thanksgiving dessert desk!

What You Want

Overhead view of ingredients including butter, pumpkin, eggs, spices, and more.

There’s fairly a number of elements up there, so I’ll spotlight the essential ones:

  • Spices. The spices used on this recipe are the identical spices that go into my pumpkin spice; if you happen to don’t occur to have all of those spices however do have pumpkin pie spice, you’ll be able to substitute 1 Tbsp + ¾ teaspoon of that as a substitute.
  • Unsalted butter. By creaming the spices with the butter and sugar (quite than including later with the flour), we are going to carry out their flavors a bit extra.
  • Eggs. Add these one by one and stir rather well after every addition.
  • Pumpkin. Be sure you seize 100% pure pumpkin and never pumpkin pie filling. They’re bought proper subsequent to one another within the retailer and look so comparable!
  • Bitter Cream. Bitter cream (or full-fat plain greek yogurt) encourages our cake to be tender, moist, and completely dense. It’s additionally the key ingredient in my pumpkin espresso cake.

SAM’S TIP: To maintain the cake from being too heavy and dense (which is feasible with a cake that makes use of a complete can of pumpkin plus a cup of full-fat bitter cream) we put quite a lot of work into creaming and aerating the batter. The butter and sugar (and spices) should be well-creamed till mild and fluffy, and we’ll additionally completely beat the batter after every egg addition. Don’t skimp out on both step!

Keep in mind, that is simply an outline of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the submit!

How one can Make Pumpkin Bundt Cake

Collage of four photos showing pumpkin cake batter being prepared in a glass mixing bowl
  1. Cream collectively the butter, sugar, and spices till mild and fluffy.
  2. Add the eggs one by one and beat properly after every addition.
  3. Stir within the pumpkin, bitter cream, and vanilla.
  4. Mix the dry elements in a separate bowl, then regularly add them to the moist elements.
Collage of four photos showing cake batter being poured into a bundt, baked, and topped with a cream cheese glaze.
  1. Unfold the batter right into a greased and floured pan (easy the floor after including it) and bake for 60 minutes.
  2. Check for doneness with a wood skewer, then let cool in pan for half-hour earlier than eradicating to a cooling rack.
  3. Stir collectively cream cheese and butter, then add the powdered sugar and vanilla.
  4. Microwave the glaze till pourable and drizzle over the cooled cake.

SAM’S TIP: Be light however thorough when combining your moist and dry elements; you need the batter to be uniform, however you don’t need to over-mix it! An over-mixed batter will result in an excessively dense and dry pumpkin bundt cake.

Overhead view of a bundt cake drizzled with white glaze.

Regularly Requested Questions

Does pumpkin bundt cake have to be refrigerated?

I really feel comfy leaving mine at room temperature for a number of days, however if you happen to don’t, you’ll be able to refrigerate yours in an hermetic container. The fridge does dry out muffins, so maintain that in thoughts if you happen to do that.

Can I make this with a mini bundt pan?

Sure! I haven’t personally baked this recipe in a mini bundt pan (and all of the sizes differ a lot), so I can’t advocate baking occasions although. Should you do that, please let me understand how they end up!

Do I’ve so as to add the glaze?

This cake is nice with or with out the glaze. I personally suppose the cream cheese glaze enhances the pumpkin flavors superbly, however if you happen to don’t look after cream cheese or must retailer the cake some time and don’t really feel comfy leaving it out, you’ll be able to substitute my vanilla glaze as a substitute. A dusting of powdered sugar can be a fairly topping if you wish to go glaze-less, or add chocolate ganache for an unimaginable and barely surprising pumpkin/chocolate taste collision!

Slice of bundt cake topped with a thick white glaze standing up on a white plate.

Should you’re searching for an equally moist however much less dense pumpkin cake, strive my pumpkin layer cake!

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! Should you do that recipe, you’ll want to tag me on Instagram, and you too can discover me on YouTube and Fb

Slice of pumpkin bundt cake topped with cream cheese glaze on a plate with a fork taking one bite.

Pumpkin Bundt Cake

My pumpkin bundt cake recipe includes a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It is easy to make (simply 25 minutes of prep!) and excellent for fall! Recipe features a how-to video!


Course: Cake, Dessert

Delicacies: American

Prep Time: 25 minutes

Cook dinner Time: 1 hour

Complete Time: 1 hour 25 minutes

Servings: 14 servings

Energy: 456kcal

Stop your display from going darkish


  • Preheat oven to 350F (175C) and completely grease and flour a 12-cup bundt pan (faucet out extra flour). Put aside.

  • In a big mixing bowl, mix butter, sugars, and spices (cinnamon, ginger, allspice, nutmeg) and use an electrical mixer to cream collectively till mild and fluffy and well-combined (about 2-3 minutes on excessive pace).

  • Add eggs, one by one, stirring very properly after every addition (about 30 seconds after every addition on excessive pace).

  • Stir in pumpkin, bitter cream, and vanilla extract.

  • In a separate bowl, whisk collectively flour, baking powder, baking soda, and salt.

  • With mixer on low-speed or, stirring with a spatula, regularly stir dry elements into moist (I do that in 3-4 components).

  • Pour batter into greed bundt pan and bake for 60 minutes or till a wood skewer inserted into the thickest half comes out clear or with moist crumbs.

  • Enable to chill in pan for half-hour then rigorously invert onto cooling rack and permit to chill fully earlier than icing.

Cream Cheese Glaze

  • In a microwave-safe bowl, stir collectively cream cheese and butter till easy and creamy.

  • Steadily stir in powdered sugar till mixed, then stir in vanilla extract.

  • Switch bowl to the microwave and microwave in 5-10 second intervals, stirring in-between, till combination is melty and pourable.

  • Drizzle or pour over bundt cake. Enable glaze to agency earlier than slicing and serving.



Retailer in an hermetic container at room temperature for as much as 4-5 days.


Serving: 1serving | Energy: 456kcal | Carbohydrates: 63g | Protein: 6g | Fats: 21g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 100mg | Sodium: 324mg | Potassium: 166mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5408IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

Dietary info relies on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.



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