Introduction

This Pumpkin Bundt Cake is a moist, spiced treat perfect for autumn gatherings or any time you crave the cozy flavors of fall. Topped with a luscious cream cheese glaze and a rich maple drizzle, it’s sure to impress friends and family.

A single slice of moist pumpkin cake with a deep orange-brown color sits on a simple white round plate. The cake has one visible thick layer with a dense texture and small air holes throughout. At the base of the slice is a smooth layer of pale cream-colored frosting that wraps around the bottom edge. In the background, there is another slice on a white plate with some crumbs scattered nearby, and a small orange pumpkin sits on a beige cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour (312 grams)
1 tablespoon pumpkin pie spice (or make your own – see recipe notes)
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup vegetable oil (240 ml) (or canola)
1 cup white sugar (200 grams)
¾ cup brown sugar (158 grams)
2 teaspoons vanilla extract
1 tablespoon orange zest
4 large eggs
15 ounces pure pumpkin (450 ml) (about 2 cups, NOT pumpkin pie filling)
¼ cup sour cream (60 ml) (or plain Greek yogurt)
1 tablespoon butter (14 grams) (softened)
3 oz cream cheese (42 grams) (softened)
1 cup powdered sugar (110 grams) (or more as needed)
1-2 tablespoons milk
¼ cup unsalted butter (56 grams)
6 tablespoons maple syrup (90 ml)
1½-2 cups powdered sugar (165-220 grams)
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Step 1: Preheat the oven to 350℉ (180℃). Grease and flour a 12-cup capacity non-stick bundt pan, or brush with pan release.
Step 2: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
Step 3: In a separate large bowl, beat together the oil, white sugar, brown sugar, vanilla extract, orange zest, eggs, pumpkin puree, and sour cream until smooth.
Step 4: Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir a few times by hand with a rubber spatula or wooden spoon, then beat or whisk until smooth. Avoid overmixing.
Step 5: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top feels slightly firm.
Step 6: Let the cake cool in the pan for 20-30 minutes. Then carefully invert the pan to release the cake and transfer it to a wire rack to cool completely.
Step 7: For the cream cheese glaze, beat together the softened butter and cream cheese in a medium bowl until soft. Add powdered sugar, then milk, beating until smooth. Adjust thickness by adding more powdered sugar or milk as needed to make it drizzle-friendly.
Step 8: Drizzle the cream cheese glaze over the cooled cake.
Step 9: For the maple glaze, melt the butter and maple syrup together in a small saucepan over low heat until smooth. Remove from heat and whisk in 1½ cups powdered sugar, vanilla extract, and salt until opaque but thin enough to drizzle. Add more powdered sugar to thicken if necessary.
Step 10: Drizzle the maple glaze over the cake on top of or alongside the cream cheese glaze as desired.

Tips & Variations

Use homemade pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves for fresher flavor.
Substitute Greek yogurt for sour cream for a tangy variation with less fat.
For added texture, fold in chopped nuts or chocolate chips into the batter before baking.
Ensure not to overmix the batter to keep the cake tender and moist.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Keep the glaze covered to prevent drying out. Reheat slices gently in the microwave if desired; enjoy at room temperature for best texture.

How to Serve

A slice of pumpkin bundt cake sits on a white plate with a close-up view. The cake has two main layers: the dense, moist, brownish-orange cake layer with a slightly crumbly texture forms the base, and a thick, creamy off-white glaze smoothly drapes over the top and sides of the cake. The background features a soft white marbled texture, with a small, faint orange pumpkin blurred in the distance, adding an autumn feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

No, pumpkin pie filling contains added sugars and spices that will alter the texture and flavor of the cake. Use pure pumpkin puree for best results.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust liquids slightly and check doneness with a toothpick.