Moist Pumpkin Bundt Cake with Maple Cream Cheese Glaze
This pumpkin bundt cake is a great winter dessert to serve your family and guests. Moist and tender, and perfectly balanced with warm spices, it will be the hands-down best pumpkin cake you’ll ever try! The delicious maple cream cheese glaze takes it over the top.
“I baked it once on the day you posted it and baking it again today, that says how much we loved it.”Swati
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. Sweet treats made with pumpkin is one of my favorite dessert recipes I adore along with my deep dish apple pie.
Here is a moist pumpkin bundt cake with maple cream cheese glaze recipe. This cake is a tried and true recipe, and everyone who tasted this cake raved about it.
Perfectly spiced without overpowering, the flavor of this pumpkin cake is amazing and so moist. And the maple cream cheese glaze makes it an even more decadent and desirable fall dessert.
This favorite pumpkin bundt cake recipe is
- Great for sharing: perfect cake to make when gathering with family and friends on Thanksgiving or any day in the fall.
- Perfectly balanced spice: The amount of warm spice is not too strong nor too weak, it’s just right and filled with wonderful fall flavors.
- Made with oil: Oil makes this cake incredibly moist. Use any kind of non-fragrant oil.
- Tasty and moist: The pumpkin puree gives this cake amazing flavor. It has moist and tender crumb and is full of fiber–which is good for you.
- Beautiful bundt look with homemade glaze: Maple cream cheese glaze is a flavorful yet easy-to-prepare that’s perfect for autumn.
- Easy mix by hand: No need to pull out a heavy stand mixer. All you need is a couple mixing bowls and a whisk for this forgiving recipe.
Before you get started
Here are a few notes to remember:
- Grease and flour bundt pan before you pour out the batter (A non-stick baking spray that contains flour works the best).
- I recommend using 12-cup bundt pan.
- Make sure to bring the cream cheese to a room temperature to soften.
- Allow the cake to cool completely before adding the glaze.
Nordic Ware Platinum Collection Anniversary Bundt Pan
Great for baking classic fluted tube cakes and festive breads or molding gelatins and frozen desserts.
Ingredients you’ll need
For pumpkin bundt cake
- canned pumpkin: I used Libby brand
- baking soda
- spices: cinnamon + ginger + nutmeg + allspice + cloves
For maple cream cheese glaze
- cream cheese
- powdered sugar
- maple syrup: I used grade A, amber rich flavor
How to make pumpkin bundt cake
Step 1: Dry ingredients
Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves in a mixing bowl.
Step 2: Wet ingredients
In another large mixing bowl, combine pumpkin, sugar, eggs, and oil; whisk well.
Step 3: Combine
Add the dry ingredients to the wet ingredients and whisk until just combined.
Step 4: Bake
Pour the batter to a greased and floured bundt pan, smoothing out the top. Bake the cake in a preheated 350˚F oven for 50-55 minutes, or until a toothpick inserted comes out clean.
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.
Maple cream cheese 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 and mix until smooth. You can also add a little milk to make a thinner glaze if you prefer. Drizzle the glaze over cooled pumpkin bundt cake.
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. Bring the cake to a room temperature, about 40 minutes, before you serve.
Moist Pumpkin Bundt Cake with Maple Cream Cheese Glaze
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 ginger
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp 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
- Preheat the oven to 350˚F. Grease and flour a 12-cup bundt pan and set aside.
For the pumpkin bundt cake
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves in a mixing bowl.
- In another large mixing bowl, combine canned pumpkin, sugar, eggs, and oil; whisk well. Add the dry ingredients to the wet ingredients and whisk until just combined.
- Pour the batter to a prepared pan, smoothing out the top. Bake the cake in a preheated 350˚F oven for 50-55 minutes, or until a toothpick inserted comes out clean.
- 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.
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 and mix until smooth. You can also add a little milk to make a thinner glaze if you prefer. Drizzle the glaze over cooled pumpkin bundt cake.
I made a pumpkin spice cake from a cake mix recipe (out of laziness/lack of time). I used your frosting recipe to top it. The frosting was delicious and took the cake over the top. Thank you!
Hi – for the glaze, is it 1 – 1/2 cups powdered sugar? Typo above and wanted to be sure. Thanks!
Yes, it is 1-1/2 cups. Thanks for pointing out.
Thanks! I made the cake yesterday and it turned out great!
Just made this glaze for a pecan maple bundt cake! Does this glaze need to be refrigerated?
Not necessarily. I kept the cake with the glaze on the counter for 2 days and it was fine.
This cake looks amazing and it would be perfect for Thanksgiving! I love fall, but this snow that’s falling outside has made it clear that winter has arrived. I can’t wait to make this and pretend that the leaves are still changing colors.
It is so interesting to see how big this earth is that people can have a completely different weather depends on where they live. It is getting hot where I live and I am enjoying the good weather. This pumpkin bunt cake is absolutely delicious and one of the cakes that please the crowds in the party. Hope you can give it a try. You will like it.
I baked it once on the day you posted it and baking it again today ,that says how much we loved it.
Wonderful! I made this cake twice in one week, too. My husband took it to work and his coworkers loved it very much. There were many other baked goods as well and he came home with a empty platter.
I made this last night for my husbands birthday and he love love loved it, as did I! I used fresh pumpkin, and sprinkled toasted chopped pecans on top after icing. So so good. Thank you for your recipe.
That is just so wonderful! My husband loves this cake and so did everyone else in the family. So simple to make and so delicious! Perfect fall dessert, isn’t it?
This cake looks amazing! I really need to buy myself a bundt pan…
I love my bundt pan. You can a lot of baking with it! Get it soon!
Craving a slice of this pumpkin bundt cake right now, it looks SO good. Especially with all that cream cheese and maple glaze!
The maple cream cheese glaze sounds so dreamy! Cream cheese and pumpkin go great together – this is a great dessert for Thanksgiving time!
I have been meaning to make a pumpkin bundt this season, but haven`t the chance! This is making me regret my decision. It looks fabulous. Love that glaze.
You better hurry before the pumpkin season is over! Can’t go wrong with any baking with pumpkins!
Wow! This is gorgeous. Never had a pumpkin bundt cake, but love the idea. And maple glaze is wonderful!
That is such an outstanding cake. I think I’ve found my new cake for Thanksgiving. 🙂