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Best Easy Perfect Spiced Pumpkin Bundt Cake Recipe

Perfect Spiced Pumpkin Bundt Cake - featured image
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A tender, moist pumpkin bundt cake with a warm spice blend and a maple cream cheese glaze that seeps into every crevice. This one-bowl wonder is forgiving, make-ahead friendly, and tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups (340g) pumpkin puree (not pumpkin pie filling)
  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ¾ cup (180ml) vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ½ teaspoon ground allspice
  • ¼ teaspoon black pepper
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup (120ml) buttermilk (or milk with 1 ½ tsp lemon juice)
  • For the Maple Glaze:
  • 2 ounces (55g) cream cheese, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons (45ml) pure maple syrup
  • 1–2 tablespoons milk (as needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan thoroughly with butter, then dust with flour, tapping out excess.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and black pepper for about 30 seconds.
  3. Make a well in the center of the dry ingredients. Add pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir with a rubber spatula until just combined; do not overmix.
  4. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  5. Bake on center rack for 50-60 minutes, until a skewer inserted in center comes out clean or with a few moist crumbs.
  6. Cool in pan on a wire rack for exactly 15 minutes. Then invert onto rack to cool completely.
  7. For the glaze: Beat softened cream cheese with an electric mixer until smooth. Add powdered sugar and maple syrup; beat until combined. Add milk 1 tablespoon at a time until pourable.
  8. Once cake is completely cool, drizzle glaze over top, letting it cascade down sides. Let set for 15 minutes before slicing.

Notes

Don’t overmix the batter; a few lumps are fine. Room temperature ingredients ensure proper emulsification. The cake tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use dairy-free cream cheese and buttermilk substitute (almond milk with lemon juice).

Nutrition

Keywords: pumpkin bundt cake, spiced pumpkin cake, maple glaze, fall dessert, easy pumpkin cake, one-bowl cake

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