Name: Pumpkin Bundt Cake with Cream Cheese Drizzle Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter (softened, not melted); 2 cups granulated sugar; 1/2 cup brown sugar; 3 large eggs; 15 oz pumpkin puree; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; 2 1/3 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1.5 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 4 oz cream cheese (room temperature); 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 4 tablespoons milk (whole milk preferred)

Jump to Recipe· 4.1 from 84 reviews

If you are craving a show-stopping dessert that perfectly captures the warm, cozy flavors of fall, you will absolutely adore this Pumpkin Bundt Cake with Cream Cheese Drizzle Recipe. Imagine a moist, tender cake infused with rich pumpkin puree and a blend of classic spices like cinnamon, ginger, and pumpkin pie spice, all crowned with a silky, luscious cream cheese drizzle that adds just the right touch of sweetness. It’s a stunning cake that not only looks beautiful but tastes like autumn wrapped up in every bite. Whether for a holiday gathering or a comforting treat, this Pumpkin Bundt Cake will quickly become a treasured favorite in your recipe collection.

Ingredients You’ll Need

The image shows two cinnamon roll shaped cakes with several layers of light brown dough twisted and topped with white icing dripping down the sides; one cake is inside an open brown cardboard box lined with white paper, while the other sits on a metal cooling rack. Below the box and cakes, there is a yellow and blue bag of granulated sugar lying flat. The surface under everything is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe comes together with simple, wholesome ingredients, each contributing to the incredible texture, flavor, and color of the cake. The blend of spices provides that classic fall warmth, the pumpkin puree keeps it moist and rich, and the cream cheese drizzle adds a perfect tangy-sweet finish that ties it all together.

Unsalted butter (3/4 cup, softened not melted): Adds richness and helps create a tender crumb in the cake.
Granulated sugar (2 cups): Sweetens the cake and aids in browning for a beautiful crust.
Brown sugar (1/2 cup): Adds moisture and a deep, caramel-like flavor.
Eggs (3 large): Bind the ingredients and contribute to structure and moisture.
Pumpkin puree (15 oz): The star ingredient delivering natural moisture and that unmistakable pumpkin flavor.
Heavy whipping cream (1 cup): Enhances richness and tenderness.
Vanilla extract (1 teaspoon for cake, 1 teaspoon for drizzle): Adds warmth and depth to the flavor profile.
All-purpose flour (2 1/3 cups): Provides the structure and body of the cake.
Pumpkin pie spice (1 tablespoon): Essential autumnal spices combined to elevate the pumpkin flavor.
Ground cinnamon (1.5 teaspoons): Adds sweetness and warmth.
Ground ginger (1/2 teaspoon): Offers a subtle spicy kick.
Baking powder (1 teaspoon): Helps the cake rise beautifully.
Baking soda (1/2 teaspoon): Works with the acidic pumpkin to create lift and tenderness.
Salt (3/4 teaspoon): Balances sweetness and enhances overall flavors.
Cream cheese (4 oz, room temperature): The base for the luscious drizzle topping.
Powdered sugar (1/2 cup): Sweetens and thickens the cream cheese drizzle to the perfect consistency.
Milk (4 tbsp, plus more if needed): Adjusts the drizzle to just the right pourable texture.

How to Make Pumpkin Bundt Cake with Cream Cheese Drizzle Recipe

Step 1: Prepare Your Ingredients

Begin by setting out the butter and cream cheese to soften at room temperature — this is key for easy mixing later on. Next, generously grease your bundt cake pan with butter to prevent sticking and ensure your cake comes out cleanly after baking.

Step 2: Combine Dry Ingredients

In a mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. This careful blend of spices and leavening agents will give your cake its characteristic flavor and lift.

Step 3: Cream Butter and Sugars

Using a stand mixer, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This aeration step is crucial for a delicate, tender texture.

Step 4: Add Eggs One at a Time

Incorporate the eggs, adding them one at a time and beating well after each. This helps the eggs emulsify properly with the butter and sugar for a smooth batter.

Step 5: Mix in Pumpkin, Cream, and Vanilla

Beat in the pumpkin puree, heavy cream, and vanilla extract, ensuring everything is well combined. These ingredients bring moisture, flavor, and richness to your cake.

Step 6: Combine Dry and Wet Ingredients

Add the dry ingredients to the wet mixture in three parts, mixing thoroughly between each addition. This gradual approach prevents overmixing and keeps your cake tender.

Step 7: Bake Your Cake

Pour the batter into your prepared bundt pan, filling it about three-quarters full. Bake in a preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This baking time yields a moist, perfectly cooked cake.

Step 8: Cool Before Glazing

Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This step prevents the cake from breaking apart during removal and helps the glaze stick properly.

Step 9: Make the Cream Cheese Drizzle

Beat the room temperature cream cheese until fluffy, then add the powdered sugar and mix until smooth. Stir in the milk and vanilla extract, adding more milk if needed, until the drizzle is pourable but still thick enough to coat the cake beautifully.

Step 10: Drizzle and Serve

Once the cake is fully cool, use a spoon or drizzle tool to generously coat the top of your Pumpkin Bundt Cake with Cream Cheese Drizzle Recipe. The contrast of slightly tangy cream cheese atop the spiced pumpkin cake is a match made in heaven.

How to Serve Pumpkin Bundt Cake with Cream Cheese Drizzle Recipe

Two small golden brown bundt cakes sit on a silver cooling rack, placed on a white marbled surface. Each cake has a round shape with a hole in the middle and gentle ridges on the edges. A white icing glaze is drizzled loosely over the top of both cakes, creating long, uneven lines that run down the sides. The glaze appears thick and shiny, contrasting with the soft texture of the cakes beneath. The close-up angle shows the details of the icing and the warm, soft color of the cakes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a stunning presentation, sprinkle a little extra cinnamon or some toasted pecans on top of the cream cheese drizzle. A few fresh sage leaves also pair beautifully with the warm spices and add an elegant touch.

Side Dishes

This bundt cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to enhance its creamy texture. It also complements a hot cup of coffee, chai tea, or spiced cider for a cozy experience.

Creative Ways to Present

Cut the cake into thick wedges and serve on rustic wooden boards for a homey vibe, or plate single slices with a drizzle of caramel sauce and a sprinkle of crushed gingersnaps for a festive twist. Adding edible flowers or gold leaf flakes can elevate the look for special occasions.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Bundt Cake with Cream Cheese Drizzle Recipe has cooled and been glazed, store leftovers covered at room temperature for up to two days. For longer freshness, keep the cake in an airtight container in the refrigerator for up to five days.

Freezing

You can freeze the cake before glazing by wrapping it tightly in plastic wrap and then in foil, storing for up to three months. To freeze after glazing, place the glaze-coated cake in a cake keeper or freezer-safe container to protect the drizzle and freeze similarly.

Reheating

To enjoy the cake fresh, let frozen slices thaw at room temperature and warm gently in the microwave for 10-15 seconds. Avoid overheating to keep the texture moist and the glaze luscious.

FAQs

Can I substitute canned pumpkin puree with fresh pumpkin?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Also, note that fresh pumpkin can have higher moisture content, so you may need to adjust the flour slightly to maintain the right batter consistency.

Is it possible to make this cake dairy-free?

Absolutely! Use dairy-free butter alternatives and substitute heavy cream with coconut cream or almond milk. For the drizzle, dairy-free cream cheese options work well too, though the texture might differ slightly.

Can I use a different type of pan instead of a bundt pan?

While a bundt pan gives this cake its signature shape, you can bake it in a loaf pan or round cake pans. Just adjust the baking time accordingly; loaf pans will likely take longer to bake through.

How can I make the cream cheese drizzle thicker or thinner?

To thicken the drizzle, add more powdered sugar little by little. To thin it, add milk in small increments until you reach your desired consistency. Remember that the drizzle should pour easily but still hold shape on the cake.

What is the best way to prevent the cake from sticking to the bundt pan?

Generously buttering the pan, especially the intricate crevices, and lightly dusting it with flour or using a baking spray with flour helps the cake release cleanly. Make sure to cool the cake slightly before unmolding.

Final Thoughts

I cannot recommend this Pumpkin Bundt Cake with Cream Cheese Drizzle Recipe enough if you want a dessert that’s as delightful to look at as it is to eat. Every bite bursts with loving layers of spiced pumpkin goodness crowned with a velvety drizzle that feels like a gentle hug for your taste buds. Whether you’re baking for a holiday, a get-together, or just because, this recipe is guaranteed to bring smiles and warm you up from the inside out. Give it a try and watch it quickly become a beloved staple in your kitchen!