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Easy Pumpkin Bundt Cake with Maple Cream Cheese Glaze

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A simple, moist pumpkin bundt cake topped with a tangy maple cream cheese glaze. Perfect for fall gatherings, this easy recipe comes together in about an hour with pantry staples and delivers incredible flavor that will have everyone asking for seconds.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil (or melted coconut oil)
  • 4 large eggs, room temperature
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10- or 12-cup bundt pan with butter or non-stick baking spray, making sure to coat every crevice. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  3. In another large bowl, beat granulated sugar, brown sugar, and vegetable oil together until well combined. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix; a few small lumps are fine.
  5. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter a few times to release air bubbles.
  6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in pan on a wire rack for 15 minutes.
  7. After 15 minutes, loosen edges with a thin knife, then invert pan onto cooling rack. Let cake cool completely (about 1 hour) before glazing.
  8. For the glaze: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, beating on low speed. Add maple syrup and vanilla extract, then beat until smooth. Add milk, one tablespoon at a time, until pourable consistency is reached.
  9. Once cake is completely cool, place on serving plate and pour glaze over top, letting it drip down sides. Let glaze set for about 10 minutes before slicing.

Notes

For best results, use room temperature ingredients. Grease the bundt pan thoroughly to prevent sticking. Do not overmix the batter. Let cake cool completely before glazing. Store in refrigerator for up to 5 days. Unglazed cake can be frozen for up to 3 months.

Nutrition

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

Find it online: https://evabake.com/easy-pumpkin-bundt-cake-with-maple-cream-cheese-glaze/