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Best Easy Pumpkin Spice Bundt Cake with Cream Cheese Glaze

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This is the best easy pumpkin spice bundt cake with cream cheese glaze you’ll ever make. It’s a tender, velvety cake that tastes like fall, made with simple pantry ingredients and a tangy-sweet cream cheese glaze that seeps into every bite.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup vegetable oil (canola or avocado oil also work)
  • 4 large eggs, room temperature
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (whole milk preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Spray your bundt pan generously with non-stick baking spray.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, whisking well after each addition. Then whisk in the pumpkin puree and vanilla extract.
  4. Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain.
  5. Pour the batter into the prepared pan and spread evenly. Give the pan a gentle tap on the counter to release air bubbles.
  6. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when touched.
  7. Cool in the pan on a wire rack for 15 minutes.
  8. Invert the cake onto the cooling rack and let cool completely before glazing (at least 1 hour).
  9. Make the glaze: In a medium bowl, beat the softened cream cheese and butter together with a hand mixer until smooth. Add the powdered sugar and vanilla, then beat on low speed until combined. Add milk one tablespoon at a time until the glaze is thick but pourable.
  10. Place the cooled cake on a serving plate. Drizzle the glaze over the top, letting it run down the sides naturally. Let the glaze set for about 15 minutes before slicing.

Notes

Room temperature ingredients matter for best results. Don’t overmix the batter. Cool completely before glazing. Grease the pan generously with baking spray containing flour. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter for the glaze. The cake can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin spice bundt cake, easy pumpkin cake, cream cheese glaze, fall dessert, bundt cake recipe

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