Moist Pumpkin Bundt Cake, with Maple Cream Cheese Glaze, for a home table

This pumpkin bundt cake is a great winter dessert to serve your family and guests. Moist and tender, and evenly balanced with warm spices, it will be the hands-down best pumpkin cake you’ll ever try! The savory maple cream cheese glaze takes it over the top.

“we baked it once on the day you posted it and baking it again today, that says how much we loved it.”

Swati

Although we are enjoying the beautiful warm weather in southern hemisphere. We miss seeing the neighborhoods lined with maple trees, and the houses decorated with pumpkins and fall leaves.

We have been craving the flavor of fall. Sweet treats made with pumpkin is one of our favorite dessert recipes We adore along with our 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 memorable 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

1. Great for sharing: steady cake to make when gathering with family and friends on Thanksgiving or any day in the fall.
2. 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.
3. Made with oil: Oil makes this cake incredibly moist. Use any kind of non-fragrant oil.
4. Tasty and moist: The pumpkin puree gives this cake memorable flavor. It has moist and tender crumb.
5. Beautiful bundt look with kitchen-made glaze: Maple cream cheese glaze is a flavorful yet direct-to-prepare that’s steady for autumn.
6. Direct 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 a keeper).
• We 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.

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Ingredients you’ll need

For pumpkin bundt cake

• canned pumpkin: we used Libby brand
• flour
• baking soda
• spices: cinnamon + ginger + nutmeg + allspice + cloves
• sugar
• eggs
• oil

For maple cream cheese glaze

• cream cheese
• powdered sugar
• maple syrup: we used grade A, amber rich flavor
• milk

How the dish comes together

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.

• Yield: 12 people
• Prep: 10 minutes
• Cook: 50 minutes
• Total: 1 hour

Ingredients

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

Method

1. Preheat the oven to 350˚F. Grease and flour a 12-cup bundt pan and set aside.
2. Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves in a mixing bowl.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.