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Pumpkin Bundt Cake

Pumpkin bundt cake with a tender crumb and warmly spiced flavor, baked until a toothpick comes out clean and finished with a thick cream cheese glaze cascading down the ridges. This classic American dessert uses pumpkin puree and sour cream for a moist slice every time.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cup granulated sugar
  • 4 eggs
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup sour cream
  • 2 tsp vanilla
For cream cheese glaze
  • 6 oz cream cheese, softened
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the pumpkin bundt cake
  1. Preheat the oven to 325F and grease and flour a 10-inch bundt pan very well, coating every ridge so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and uniform in color.
  3. Beat the softened butter and granulated sugar until very light and fluffy, pausing to scrape the sides so no dense streaks remain.
  4. Add the eggs one at a time, beating well after each addition until the batter looks smooth and cohesive.
  5. Add pumpkin puree, sour cream, and vanilla, then fold in the flour mixture until just combined—stop when no dry flour is visible.
  6. Pour the batter into the prepared bundt pan, smoothing the top so it bakes evenly.
  7. Bake for 60-70 minutes at 325F until a toothpick comes out clean or with only a few moist crumbs.
  8. Cool in the pan for 20 minutes, then invert onto a rack and cool completely so the glaze won’t melt.
Glaze the cake
  1. Beat the cream cheese glaze ingredients (cream cheese, powdered sugar, milk, vanilla, and cinnamon) until smooth and thick, adjusting with extra milk only if needed for drizzle consistency.
  2. Drizzle the cream cheese glaze generously over the cooled cake, letting it cascade down the ridges for a glossy finish.

Notes

Pro tip: scrape the bowl after mixing the butter and sugar, and don’t overmix once the flour goes in—this keeps the crumb tender. Store the cake covered in the refrigerator for up to 4 days. Freezing is yes: wrap slices tightly and freeze up to 2 months, thaw overnight in the fridge. For a dairy-light swap, use reduced-fat cream cheese and sour cream; the glaze will be slightly less thick.