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+ servings
A slice of pumpkin bundt cake with maple glaze shows moist and tender crumbs

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

Holly Ford
This perfectly spiced pumpkin bundt cake is super moist and has a tender and delicate crumb. 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


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


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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