This classic fall dessert, Cream Cheese Glazed Pumpkin Bundt Cake, is full of pumpkin flavor, cinnamon spice, and rich cream cheese! This rich pumpkin cake is the perfect fall dessert, and the pumpkin cream cheese frosting is to die for! It is absolutely Heavenly.
This easy homemade Pumpkin Bundt Cake with Cream Cheese Glaze is, perhaps, my absolute favorite pumpkin dessert recipe!
This Pumpkin Cream Cheese Bundt Cake is surprisingly simple to make and even simpler to eat! 😉
This is what comfort food looks like.
(In case you were wondering…)
Cream cheese frosting.
It’s pretty much everything I’ve ever wanted and more, because pumpkin = Christmas feelings and I literally just can’t contain my excitement that the holidays (and boot season!) are approaching (hopefully–it was 104 yesterday, so beyond wanting to die, I’m reallllly ready for cold weather).
This cake is pretty much fall in a bundt (let’s just take a moment and relish in the fact that My Big Fat Greek Wedding bundt cake scene is one of the best…in history).
This cake is a fall classic, and it’s something I try to make annually.
I’m like 99% positive I might’ve missed the last year or two (so…does that make me a liar??), but I can tell you for sure I made it a few years back…
…when I had first started my blog and lacked any eye for photography.
You know, back when it was under a different name and I shared, like, 1 recipe each month (if that) with my (one) reader, aka, my mom. I made this cake, decided that photographing it outside on the brightest day known to man was a grand idea, and ended up being so ashamed of my iPhone pictures that I couldn’t actually bring myself to post it on the blog.
And the worst part of it all? I used flour to grease the pan and apparently didn’t do it right because there were weird chunks of flour stuck to the outside of the cake. #yum
I spared you all.
No need to thank me for my selflessness.
There are two things about this pumpkin cake that put it into the “BEST PUMPKIN BUNDT CAKE EVER” category:
- Cream Cheese Glaze
The applesauce addition not only cuts down on the oil in this cake (so we can all eat the cream cheese glaze by the spoonful without feeling nearly as guilty–see guys, I’m looking out for you), but it also adds an incredible amount of moisture to the cake.
(There’s nothing like a dry forkful of cake to ruin all your fall hopes and dreams.)
If you’re not a cream cheese person (we can’t be friends), then the glaze may be slightly anticlimactic in your book (so you can definitely use a vanilla glaze or something). However, if you’re as in love with the cream cheese as me, this glaze is pretty much ahh-mazing.
Cream Cheese Glazed Pumpkin Bundt Cake Tips & Tricks:
- All right, let’s talk about how to grease a bundt pan. There are a few methods, including using a generous amount of baking spray and greasing with butter or shortening/flour. I have struggled with the butter/flour thing and instead use a generous amount of baking spray.
- For the cream cheese glaze, you definitely want to make sure the cream cheese has been softened to room temperature, otherwise you will have a lumpy cream cheese glaze.
- I like to make my own pumpkin pie spice rather than using a store bought pumpkin pie spice, because I prefer a ratio of a lot of cinnamon to other spices.
I think you should probably make this.
- 1/2 cup vegetable or canola oil
- 1/2 cup applesauce
- 1 15 oz can pure pumpkin such as Libby's
- 2/3 cup brown sugar
- 1 cup sugar
- 4 eggs
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 8 oz cream cheese softened to room temperature
- 1/4 cup + 1-2 Tbsp heavy cream milk is fine
- 1/2 - 3/4 cup powdered sugar depending upon your preference
- Cinnamon if desired
Preheat oven to 350 degrees and grease a bundt cake pan well.
Cream together oil, applesauce, sugar, brown sugar, and pumpkin. Once combined, add in eggs, one at a time. Add in vanilla extract.
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and all spice.
Slowly incorporate the dry ingredients into the wet. Once combined, pour batter into the bundt cake pan, making sure it is evenly distributed.
Bake for 45-50 minutes, or until a cake tester comes out clean. Allow to cool for 10-15 minutes, then remove from pan and allow to cool on a cooling rack.
Mix cream cheese and 1/4 cup of heavy cream together, until well combined. Add in powdered sugar, beginning with 1/2 cup. Depending upon your preference of how thick or thin you want the glaze, add in the last 1/4 cup of powdered sugar, and/or the last 2 Tbsp of heavy cream.
Pour glaze over cooled cake and sprinkle with extra cinnamon, if desired.
Enjoy the cake at room temperature or cold (I prefer it cold, but room temperature would taste fine as well!)
Here are some other fall recipes you might love: