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Ultimate Spiced Pumpkin Bundt Cake with Cream Cheese Glaze

spiced pumpkin bundt cake - featured image
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This incredibly moist and perfectly spiced pumpkin bundt cake is topped with a thick, tangy cream cheese glaze. It’s the ultimate fall dessert that stays tender for days and is sure to become a new favorite.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon black pepper
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 4 large eggs, room temperature
  • 1 cup (244g) canned pumpkin puree
  • ½ cup (120ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-cup bundt pan with softened butter or non-stick baking spray, then dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and black pepper for about 30 seconds. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light, fluffy, and pale yellow. Scrape down the bowl as needed.
  4. With the mixer on low speed, add the eggs one at a time, beating well after each addition (about 30 seconds per egg) until the mixture is smooth and glossy.
  5. Add the pumpkin puree and vanilla extract to the butter mixture. Beat on low speed until just combined. The batter will look loose and orange. Scrape down the bowl.
  6. With the mixer on low speed, add about one-third of the dry ingredients, mixing until just a few streaks of flour remain. Pour in half of the buttermilk and mix until combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Stop mixing as soon as the flour disappears. The batter will be thick.
  7. Spoon the batter into the prepared bundt pan, spreading it evenly. Gently tap the pan on the counter 3-4 times to release air bubbles.
  8. Bake on the middle rack for 50-60 minutes, or until a long skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be deep golden brown and spring back when lightly touched. If browning too quickly after 40 minutes, loosely tent with foil.
  9. Let the cake cool in the pan on a wire rack for exactly 15 minutes. Then invert the pan onto the cooling rack and gently lift it off. Let the cake cool completely, about 2 hours.
  10. While the cake cools, make the glaze: In a medium bowl, beat the softened cream cheese and butter together with a hand mixer until smooth and creamy. Add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low until combined, then increase to medium and beat for 1-2 minutes until fluffy. Add the heavy cream, one tablespoon at a time, beating after each addition until you reach a pourable but thick consistency.
  11. Once the cake is completely cool, transfer it to a serving plate. Slowly pour the cream cheese glaze over the top, letting it drip down the sides. Let the glaze set for about 15 minutes before slicing. Serve at room temperature.

Notes

For best results, bring all ingredients to room temperature. Grease the pan thoroughly to prevent sticking. Let the cake cool exactly 15 minutes before turning out. Use a kitchen scale for flour for accuracy.

Nutrition

Keywords: pumpkin bundt cake, spiced pumpkin cake, cream cheese glaze, fall dessert, pumpkin cake recipe

Find it online: https://grubella.com/ultimate-spiced-pumpkin-bundt-cake-with-cream-cheese-glaze/