Description

A moist, tender pumpkin spice bundt cake made with a one-bowl method and topped with a tangy, sweet cream cheese glaze. This easy fall recipe is perfect for potlucks and gatherings.

Ingredients

Scale

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
15 ounces (1 can) pure pumpkin puree
1 cup vegetable oil
3 large eggs, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
4 ounces full-fat block cream cheese, softened
1 ½ cups powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate large bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla. Whisk until smooth.
Add dry ingredients to wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
Pour batter into prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.
In a small bowl, whisk softened cream cheese until smooth. Add powdered sugar, vanilla, and salt. Whisk in milk or cream gradually until drizzling consistency is reached.
Drizzle glaze over the completely cooled cake. Let set for 15 minutes before slicing.

Notes

Ensure ingredients are at room temperature for best results. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Do not overmix the batter to avoid a dense cake. The cake stays moist for up to 3 days when stored in an airtight container.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38
Sodium: 250
Fat: 18
Saturated Fat: 8
Carbohydrates: 52
Fiber: 1
Protein: 5

Keywords: pumpkin spice bundt cake, fall baking, cream cheese glaze, easy pumpkin recipe, autumn dessert, one bowl cake