Pumpkin Bundt Cake with Cream Cheese Maple Glaze

This fall classic pumpkin bundt cake is perfectly spiced and super moist with tender and delicate crumbs. Topped with a luscious cream cheese maple glaze, this easy bunt cake makes a great fall dessert to serve to your family and guests.

Who wouldn’t want a piece of moist cake drizzled with a delicious cream cheese glaze?

Although I am enjoying the beautiful warm weather in southern hemisphere. I miss seeing the neighborhoods lined with maple trees, and the houses decorated with pumpkins and fall leaves.  I have been craving the flavor of fall. Pumpkin is one of them. I purchased a dozen cans of organic pumpkin puree and I had to make something that can satisfy my fall craving.

I baked this pumpkin bundt cake and topped with cream cheese maple glaze. My kitchen smelled like a fall haven.

There is something about staring the glaze dripping down the curve of the cake. I can almost hear him saying, “Here, eat me! I am just what you want!”

The Best Fall Cake

This pumpkin bundt cake is one of the best pumpkin cake I’ve made. No doubt! It is moist and has a just right amount of warm spice that is not too strong nor too weak. You can still taste pumpkin in the cake. The addition of maple syrup in the cream cheese glaze is perfect to match the pumpkin, too.

No matter how good the outcome of the dish looks, if the recipe seems too complicated, I probably won’t have a desire to give it a try. The good news is that this recipe is very simple to put together. You don’t even need a mixer. Just a couple of mixing bowls and a whisk is all you need.

Ingredients You’ll Need

For the pumpkin bundt cake

• Canned pumpkin
• flour
• baking soda
• spices: cinnamon + ginger + nutmeg + allspice + cloves
• sugar
• eggs
• oil

For the cream cheese maple glaze

• cream cheese
• powdered sugar
• maple syrup
• milk

How to make Pumpkin Bundt Cake

Step 1: Combine the dry ingredients in a bowl. The ratio of the spices is just right for me, but you can easily adapt the each amount to your preference.

Step 2: Combine the wet ingredients. Oil makes this cake incredibly moist. Use any kind of non-fragrant oil such as canola, corn, or sunflower seeds oil.

Step 3: Combine the dry ingredients with the wet ingredients.

Step 4: Bake the cake in a greased and floured bunt pan. You can also bake this cake in 9×13 inch pan as well. Just adjust the baking time accordingly. Let the cake cool in a pan for 15 minutes, then remove from the pan and let it cool on a wired rack. You want to cool this cake completely before drizzling the glaze on top.

Cream Cheese Maple Glaze

Beat softened cream cheese until fluffy. Add the maple syrup and continue to beat. You can adjust the amount of maple syrup for your desired taste. Slowly add the powdered sugar until smooth. You can also add a little milk to make a thinner glaze if you prefer.

How to Store Leftover Pumpkin Bundt Cake

The cake will stay fresh and moist up to 3 days in a room temperature. You can also keep the cake in the refrigerator for up to 1 week for a longer storage. You can serve as chilled or bring to a room temperature, about 40 minutes, before you serve.

I wanted to wait but I had to cut a slice to indulge myself before everyone comes back home from school and work.

Ahhhh… the love at first bite! I can almost taste the fall of Virginia where I used to live. Everyone in my family raved for this cake. I have to make another one for my husband to take to work. It is so easy and quick to put together, I don’t mind baking this cake two days in a row.

Hope you have abundant pumpkins this season and share the tasty goodness with your loved ones!

More Cake Recipes

• Chocolate Oatmeal Cake with Pecan Caramel Topping
• Apple Cinnamon Bundt Cake
• Basque Burnt Cheesecake (La Viña Style Cheesecake)
• Easy Blueberry Cake

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

Holly Ford

Warm spiced pumpkin bundt cake makes a perfect fall dessert. This easy recipe yields super moist cake with tender and delicate crumbs. Topped with a luscious cream cheese maple glaze, it makes a great fall treat to serve to families and guests.

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Course Dessert

Cuisine American, Western

Servings 12

Equipment

• 12-cup bundt pan

Ingredients

  

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For pumpkin bundt cake

• 2-1/4 cup all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/8 tsp all spice
• 1/8 tsp ground cloves
• 1 can (15 oz) solid pack pumpkin
• 1 2/3 cup sugar
• 4 eggs
• 1 cup oil (non-fragrant)

For cream cheese maple glaze

• 4 oz cream cheese softened
• 1 1/2 cup powdered sugar
• 3-4 tbsp maple syrup
• 1-2 tbsp milk optional for thinner glaze

Instructions

 

• Preheat the oven to 350˚F. Grease and flour a 12-cup bundt pan and set aside.

For the pumpkin bundt cake

• Whisk together the flour, baking soda, salt, and the spices in a bowl.
• In another large mixing bowl, combine pumpkin, sugar, eggs, and oil. Whisk well until smooth. Gradually add the flour mixture to the pumpkin mixture until blended.
• Transfer batter to the prepared bundt pan. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack. Cool the cake completely.

For the cream cheese maple glaze

• Beat softened cream cheese until fluffy. Add the maple syrup and continue to beat. You can adjust the amount of maple syrup for your desired taste. Slowly add the powdered sugar until smooth. Add the milk if you prefer thinner glaze. Adjust the amount of maple syrup for your preferred taste.

Keyword cream cheese glaze, fall, fall dessert, maple glaze, maple syrup, pumpkin, pumpkin bundt cake, pumpkin cake

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