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Pumpkin Bundt Cake

Pumpkin bundt cake with deep fall spices baked into a classic ridged shape, then finished with a silky cream cheese glaze that drips into every groove. Moist crumb, easy mixing, and a bakery-style presentation without decorating.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 4 eggs
  • 1.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup vegetable oil
  • 15 oz canned pumpkin puree
  • 1 tsp vanilla extract
Cream Cheese Glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp milk Use 2–3 tbsp total to reach pourable consistency.
  • 0.5 tsp vanilla extract

Equipment

  • 1 bundt pan

Method
 

Prep the oven and pan
  1. Preheat oven to 350°F and generously grease a 10-cup bundt pan so the cake releases cleanly from the ridges.
Make the spiced cake batter
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined with no visible spice streaks.
  2. In a separate bowl, whisk eggs, granulated sugar, and brown sugar until smooth, then whisk in vegetable oil, canned pumpkin puree, and vanilla extract until glossy.
  3. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as no flour pockets remain to avoid a tough crumb.
  4. Pour the batter into the prepared bundt pan and smooth the top with a gentle leveling motion so it bakes evenly.
Bake and cool
  1. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes so the cake firms up and the ridges hold shape before unmolding.
  3. Invert onto a wire rack and cool completely so the glaze won’t melt or run off too quickly.
Glaze and serve
  1. Whisk cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable, adjusting with more milk if needed for a thick-but-drizzling texture.
  2. Pour and drizzle the glaze over the cooled cake so it sinks into every ridge and forms a lightly set sheen.

Notes

Pro tip: If your glaze looks too thick to drizzle, add milk 1 tsp at a time until it ribbons off the whisk. Store covered in the refrigerator for up to 4 days; freeze the baked, unglazed cake for up to 2 months (thaw overnight in the fridge, then glaze). For a lighter option, use light cream cheese in the glaze and reduce milk slightly if it thins too much.