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Pumpkin Bundt Cake

Pumpkin bundt cake with warm pumpkin-spice flavor and a thick cream cheese glaze. Moist, evenly baked crumb with a classic ridged bundt shape, finished with a smooth drizzle.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cup granulated sugar
  • 4 eggs
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup sour cream
  • 2 tsp vanilla
For cream cheese glaze
  • 6 oz cream cheese, softened
  • 1.5 cup powdered sugar
  • 3 tbsp milk Use 3 to 4 tbsp as needed for drizzling consistency.
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Bundt pan

Method
 

Prepare and mix the cake batter
  1. Preheat the oven to 325F and grease and flour a 10-inch bundt pan very well, so the ridges release cleanly.
  2. Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly speckled.
  3. Beat unsalted butter and granulated sugar until very light and fluffy, about 2–3 minutes, then add eggs one at a time while mixing.
  4. Add pumpkin puree, sour cream, and vanilla, then fold in the flour mixture until just combined with no visible dry streaks.
Bake and cool
  1. Pour the batter into the prepared bundt pan and bake for 60–70 minutes at 325F until a toothpick comes out clean.
  2. Cool in the pan for 20 minutes, then invert onto a rack and cool completely before glazing, so the glaze stays thick and smooth.
Glaze
  1. Beat cream cheese, powdered sugar, 3–4 tablespoons milk, vanilla, and cinnamon until smooth, adjusting milk for a drizzle texture.
  2. Drizzle the cream cheese glaze generously over the cooled cake, letting it cascade into the ridges for a glossy finish.

Notes

Pro tip: flouring the bundt pan thoroughly (including corners of the ridges) helps prevent sticking so you get clean edges. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freezing is yes—freeze unfrosted for up to 2 months, then glaze after thawing. For a dairy swap, use lactose-free milk and lactose-free cream cheese in the glaze without changing the bake time.