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Pumpkin Bundt Cake with Cream Cheese and Maple Glazes Recipe

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★★★★★

4.5 from 119 reviews

This Pumpkin Bundt Cake is a moist and flavorful autumn dessert perfect for the season. Made with pure pumpkin, a blend of warm pumpkin pie spices, and a tender crumb, it is topped with a smooth cream cheese glaze and a rich maple glaze for an extra touch of sweetness and depth.

Ingredients

Scale

Cake

  • 2 ½ cups all-purpose flour (312 grams)
  • 1 tablespoon pumpkin pie spice (or homemade)
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegetable oil (240 ml) or canola oil
  • 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

Cream Cheese Glaze

  • 1 tablespoon butter (14 grams), softened
  • 3 oz cream cheese (42 grams), softened
  • 1 cup powdered sugar (110 grams), plus extra if needed
  • 1–2 tablespoons milk

Maple Glaze

  • 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

  1. Preheat Oven: Preheat the oven to 350℉ (180℃). Grease and flour a 12-cup capacity non-stick bundt pan or brush it with pan release to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
  3. Mix Wet Ingredients: In a separate large bowl, beat the vegetable oil, white sugar, brown sugar, vanilla extract, orange zest, eggs, pure pumpkin, and sour cream until the mixture is smooth and well incorporated.
  4. Combine Batter: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir a few times gently with a rubber spatula or wooden spoon, then whisk or beat lightly until smooth, taking care not to overmix.
  5. Fill Pan and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean and the top feels slightly firm to the touch.
  6. Cool Cake: Let the cake cool in the pan for 20-30 minutes. Then gently invert the pan to release the cake and place it on a wire rack to cool completely.
  7. Prepare Cream Cheese Glaze: In a medium bowl, beat together softened butter and cream cheese until smooth. Gradually add powdered sugar followed by milk and beat until the glaze reaches a thin consistency suitable for drizzling. Adjust by adding more powdered sugar or milk as needed.
  8. Glaze Cake with Cream Cheese: Once the cake has cooled, transfer it to a serving plate and drizzle the cream cheese glaze evenly over the top.
  9. Prepare Maple Glaze: In a small saucepan over low heat, melt together the unsalted butter and maple syrup until smooth. Remove from heat and whisk in powdered sugar, vanilla extract, and salt until the glaze is opaque and drizzle-able. Add more powdered sugar if needed to thicken.
  10. Glaze Cake with Maple: Drizzle or pour the maple glaze over the cooled cake on top of the cream cheese glaze for a rich, glossy finish.

Notes

  • Do not use canned pumpkin pie filling; use pure pumpkin puree instead for best results.
  • If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, nutmeg, ginger, and cloves.
  • Be careful not to overmix the batter to keep the cake tender.
  • The glaze consistency can be adjusted by adding either more milk or more powdered sugar depending on your preferred drizzle thickness.
  • Allow the cake to cool fully before glazing to prevent the glaze from melting and sliding off.

Keywords: pumpkin bundt cake, pumpkin cake, autumn dessert, cream cheese glaze, maple glaze, fall baking, moist pumpkin cake

Find it online: https://nataliereeve.com/pumpkin-bundt-cake-with-cream-cheese-and-maple-glazes-recipe/