The Ultimate Pumpkin Spice Bundt Cake With Cream Cheese Glaze

What kind of recipe is it?

Pumpkin Spice Bundt Cake is a delightful dessert that perfectly embodies the flavors of fall, combining the warmth of pumpkin and fragrant spices like cinnamon and nutmeg.

Its dense, moist texture and beautiful bundt shape make it an eye-catching centerpiece for any gathering.

This cake isn’t only easy to bake but also versatile; it can be enjoyed as a cozy treat for your family or served at festive occasions like Thanksgiving.

Perfect for pumpkin lovers and those who appreciate seasonal sweets, this cake is sure to please everyone.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 1/2 cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground nutmeg	1 teaspoon
Ground ginger	1 teaspoon
Salt	1/2 teaspoon
Granulated sugar	1 1/2 cups
Brown sugar	1/2 cup, packed
Eggs	3 large
Canned pumpkin puree	1 cup
Vegetable oil	1/2 cup
Vanilla extract	1 teaspoon
Milk	1/4 cup
Chopped nuts (optional)	1 cup (e.g., walnuts or pecans)

This list provides all the necessary ingredients with their respective quantities to make a delicious Pumpkin Spice Bundt Cake.

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Cooking Steps

Preheat the oven to 180°C (350°F). Position the oven rack in the middle of the oven for even baking.
Prepare a 25 cm (10-inch) Bundt pan by greasing it thoroughly with vegetable oil or butter and dusting it lightly with flour to prevent sticking.
In a large mixing bowl, whisk together 2 1/2 cups (312 g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, and 1/2 teaspoon salt until well combined. Set aside.
In another large bowl, combine 1 1/2 cups (300 g) granulated sugar and 1/2 cup (100 g) packed brown sugar.
Add 3 large eggs, 1 cup (240 ml) canned pumpkin puree, 1/2 cup (120 ml) vegetable oil, 1 teaspoon vanilla extract, and 1/4 cup (60 ml) milk. Beat with an electric mixer on medium speed for about 2–3 minutes, until the mixture is smooth and slightly thickened.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.
Don’t overmix; the batter should be slightly lumpy.
If using, fold in 1 cup (120 g) chopped nuts gently with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, ensuring it’s evenly spread.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown and springy to the touch.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes.
After cooling, carefully invert the Bundt pan onto a wire rack to release the cake. Allow it to cool completely for at least 1 hour before glazing or serving.
(Optional) For added flavor, you can prepare a glaze after cooling by mixing powdered sugar with a little milk or cream until you achieve a drizzling consistency.
Serve at room temperature or slightly warm. Enjoy the aromatic spices and moist texture of the Pumpkin Spice Bundt Cake.

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Variations

Maple Pecan Pumpkin Bundt: Substitute the granulated sugar with 1 1/2 cups (360 ml) pure maple syrup and fold in 1 cup (120 g) toasted pecans for a rich, autumnal flavor.
Gluten-Free Spiced Bundt: Use 2 1/2 cups (312 g) gluten-free all-purpose flour instead of regular flour to make the cake friendly for those with gluten sensitivities.
Vegan Pumpkin Spice Cake: Replace the eggs with 1/2 cup (120 g) unsweetened applesauce and the milk with 1/4 cup (60 ml) almond milk to create a plant-based version.
Chocolate Chip Pumpkin Bundt: Fold in 1 cup (170 g) dairy-free chocolate chips for a sweet twist on traditional pumpkin spice, perfect for chocolate lovers.

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Tips on plating and presentation

Although plating a Pumpkin Spice Bundt Cake might seem straightforward, a few thoughtful touches can elevate its presentation.

I like to dust it with powdered sugar for that snowy effect and add a drizzle of cream cheese glaze artfully around the cake.

A sprinkle of cinnamon or chopped nuts on top makes it visually appealing too.

Don’t forget to serve it on a beautiful plate!

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What other dishes can I pair it with?

When serving my Pumpkin Spice Bundt Cake, I love to pair it with a warm spiced chai or a rich, creamy vanilla ice cream.

Beyond that, it complements a cozy bowl of oatmeal topped with nuts or even a hearty butternut squash soup.

A fresh salad with cranberries and walnuts adds a nice contrast, balancing the cake’s sweetness beautifully.

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What drinks can I pair it with?

Pairing drinks with my Pumpkin Spice Bundt Cake can elevate the experience even further.

I love serving it with a warm chai latte or a traditional spiced apple cider.

For those who prefer something stronger, a bourbon-based cocktail or a pumpkin ale works beautifully too.

Each sip complements the cake’s flavors, making your dessert experience even more comforting and delicious.

Enjoy!

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Frequently Asked Questions

How Long Does the Bundt Cake Last at Room Temperature?

At room temperature, the bundt cake lasts about two to three days. I always make sure to cover it well to keep it fresh, but it rarely lasts that long in my house!

Can I Freeze the Pumpkin Spice Bundt Cake?

Absolutely, I can freeze the pumpkin spice bundt cake! I wrap it tightly in plastic wrap and then place it in an airtight container. When I’m ready to enjoy it again, I simply thaw it overnight.

What Should I Do if My Cake Sinks in the Middle?

If your cake sinks in the middle, I’d suggest checking the oven temperature, reducing mixing time, or ensuring you used fresh leavening agents. Next time, try to avoid opening the oven door too soon!

Is There a Vegan Version of This Recipe?

Yes, there’re definitely vegan versions of this recipe! I’ve substituted ingredients like flax eggs and almond milk, which turned out amazing. You’ll love how the flavors remain vibrant and delicious in a plant-based option!

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely, you can use fresh pumpkin instead of canned! I love roasting and pureeing my own pumpkins for a fresher flavor. Just make sure to strain it well for the right consistency in your batter.