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Best Pumpkin Bundt Cake with Maple Cream Cheese Glaze

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This incredibly moist pumpkin bundt cake is perfectly spiced and topped with a luscious maple cream cheese glaze. It’s a showstopper for fall entertaining, made with simple pantry ingredients and a secret touch of sour cream for the ultimate tender crumb.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 can (15 oz, about 425g) canned pumpkin puree
  • ½ cup (120g) sour cream, at room temperature
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (½ stick, 57g) unsalted butter, softened
  • 1½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup bundt pan with butter or baking spray, then dust with flour.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in pumpkin puree, sour cream, and vanilla extract on low speed until just combined.
  6. Gradually add the flour mixture in three additions, mixing on low until just incorporated. Do not overmix. Finish folding by hand if needed.
  7. Spoon batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in pan on a wire rack for exactly 15 minutes, then invert onto rack to cool completely (about 1-2 hours).
  10. For the glaze: Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt; beat until smooth and glossy.
  11. Transfer glaze to a piping bag or zip-top bag with a snipped corner. Drizzle over cooled cake. Let set for 30 minutes before slicing.

Notes

Room temperature ingredients are crucial for best texture. Do not overmix batter. Grease bundt pan thoroughly to prevent sticking. Cake tastes even better the next day. For a dairy-free version, use vegan butter, dairy-free sour cream, and dairy-free cream cheese. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

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

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