Cream Cheese Glazed Pumpkin Bundt Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
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.
Course:
Dessert
Cuisine:
American
Servings: 14 -16 Slices
Ingredients
Cake
- 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
Cream Cheese Glaze
- 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
Topping
- Cinnamon if desired
Instructions
-
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.
Glaze
-
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.
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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!)