Pumpkin Bundt Cake with Cream Cheese Glaze (Moist!)

The Fall Cake That Never Lasts Long on the Counter

This pumpkin bundt cake with cream cheese glaze is the dessert I bring when I need a guaranteed win. Deeply moist from real pumpkin and sour cream, warmly spiced, and finished with a tangy glaze that drips into every fluted ridge — the bundt pan makes it look like a bakery showpiece with no decorating skill required.

I tested this recipe repeatedly, tweaking the spice blend and fat ratio until the crumb came out tender but sturdy enough to slice cleanly. A full can of pumpkin plus sour cream keeps it moist for days without gumminess — bakery-level results for Thanksgiving, potlucks, or any Tuesday.

Why You’ll Love This Recipe

• Unbelievably moist crumb. Pumpkin and sour cream keep every slice tender for up to four days.
• Looks impressive, bakes easy. The fluted bundt pan creates a stunning shape — no decorating skills needed.
• Perfectly balanced spice. Cinnamon, ginger, and nutmeg complement the pumpkin without overpowering it.
• The glaze is the star. Tangy cream cheese glaze cuts the sweetness and pools in the cake’s ridges.
• Feeds a crowd. One cake serves 12 to 16 — ideal for holidays, potlucks, and bake sales.

Ingredients

For the Pumpkin Bundt Cake

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, at room temperature
• 1 (15-ounce) can pumpkin puree (about 1 3/4 cups)
• 1/2 cup full-fat sour cream
• 2 teaspoons pure vanilla extract

For the Cream Cheese Glaze

• 4 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 2 to 3 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract
• Pinch of fine sea salt

A few notes on key ingredients: Room-temperature butter, eggs, and cream cheese are non-negotiable — cold ingredients do not emulsify properly and you will get a lumpy batter or a lumpy glaze. Use 100% pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Full-fat sour cream is what keeps the crumb tender for days; low-fat versions add water without the richness. Sifting the powdered sugar for the glaze takes ten seconds and guarantees a perfectly smooth pour.

How to Make Pumpkin Bundt Cake with Cream Cheese Glaze

1. Prep the oven and pan. Position a rack in the center and preheat to 350°F. Grease a 12-cup bundt pan thoroughly — getting into every fluted crevice — then dust with flour and tap out the excess. Good prep is the difference between a clean release and a stuck cake.
2. Whisk the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Whisking distributes the leaveners and spices so you get an even rise and consistent flavor in every bite.
3. Cream the butter and sugars. In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 to 4 minutes, until pale, fluffy, and noticeably increased in volume. Do not rush this step — proper creaming builds the cake’s structure.
4. Add the eggs. Beat in the eggs one at a time on medium speed, mixing well after each addition and scraping down the bowl. The batter may look slightly curdled after the second egg; it will smooth out once the dry ingredients go in.
5. Mix in the pumpkin and sour cream. On low speed, beat in the pumpkin puree, sour cream, and vanilla just until combined. The batter will turn a gorgeous deep orange and look thick and luscious.
6. Combine wet and dry. Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until no flour streaks remain. Overmixing develops gluten and makes bundt cakes tough and dense, so stop the mixer the moment the flour disappears.
7. Fill the pan and bake. Spoon the batter into the prepared bundt pan and smooth the top. Tap the pan firmly on the counter two or three times to release air bubbles. Bake at 350°F for 55 to 65 minutes, until a long wooden skewer inserted into the thickest part comes out clean or with just a few moist crumbs.
8. Cool in the pan, then invert. Cool in the pan on a wire rack for exactly 15 minutes — no longer, or the sugars start to stick. Run a thin knife around the edge and center tube, place the rack over the pan, and flip in one confident motion.
9. Cool completely before glazing. Let the cake cool fully on the rack, about 1 hour. Glazing a warm cake melts the glaze into a thin, transparent layer instead of the thick, pretty drizzle you want.
10. Make the cream cheese glaze. Beat the softened cream cheese with a hand mixer until completely smooth, about 1 minute. Add the sifted powdered sugar, 2 tablespoons of milk, vanilla, and salt; beat until smooth and pourable. Add the remaining tablespoon of milk if needed — you want it thick enough to coat a spoon but fluid enough to drip.
11. Glaze and serve. Slowly pour or spoon the glaze over the top of the cooled cake, letting it drip naturally down the fluted sides. Let it set for 15 to 20 minutes before slicing with a serrated knife. Serve at room temperature.

Pro Tips for the Best Results

• Grease every crevice of the pan. Bundt pans are notorious for sticking. Use softened butter applied with a pastry brush or a baking spray that contains flour, and do not skip the flour dusting.
• Do not overbake. Start checking at 55 minutes. A skewer with a few moist crumbs means a moist cake; a completely clean, dry skewer can mean the edges are already drying out.
• Measure flour correctly. Spoon flour into the measuring cup and level it off — scooping directly from the bag packs in up to 25% extra flour and produces a dense, dry cake.
• Bring dairy to room temperature. Set out the butter, eggs, sour cream, and cream cheese 45 to 60 minutes before baking. Room-temperature ingredients emulsify into a smooth, even batter.
• Make it a day ahead. This cake tastes even better on day two as the spices bloom. Bake, cool, wrap unglazed in plastic wrap, and glaze the day you serve it.

Variations

• Chocolate Chip Pumpkin Bundt. Fold 1 1/2 cups of semisweet chocolate chips tossed in a tablespoon of flour into the batter — the flour keeps the chips from sinking.
• Streusel-Topped. Mix 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup cold cubed butter into crumbs; sprinkle over the batter in the pan before baking.
• Maple Glaze Instead. Whisk 1 1/2 cups powdered sugar with 1/4 cup pure maple syrup and 1 to 2 tablespoons of milk for a different fall finish.
• Gluten-Free. Replace the flour with a 1:1 gluten-free baking blend containing xanthan gum — the pumpkin and sour cream keep it moist.

Storage & Reheating

Store the glazed cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days — the cream cheese glaze makes refrigeration the safer choice beyond day two, per USDA food safety guidance for dairy-based toppings. Bring refrigerated slices to room temperature for 20 minutes before serving for the best texture. To freeze, wrap the unglazed cake tightly in two layers of plastic wrap plus foil and freeze up to 3 months; thaw overnight in the refrigerator, then glaze before serving. Individual slices can be warmed for 10 seconds in the microwave for a just-baked feel.

Frequently Asked Questions

Why did my pumpkin bundt cake with cream cheese glaze stick to the pan?

Sticking is almost always a pan-prep issue. Brush every ridge with softened butter, dust with flour, and invert the cake at the 15-minute mark — waiting longer lets the sugars glue themselves to the pan as it cools.

Can I use fresh pumpkin instead of canned?

You can, but measure carefully. Roast sugar pumpkin until very tender, puree it completely smooth, and drain it in a strainer for 30 minutes — fresh pumpkin holds more water than canned. You need exactly 1 3/4 cups of thick puree.

How do I know when the bundt cake is done?

Insert a long skewer into the thickest part, avoiding the center tube. It should come out clean or with a few moist crumbs. The cake will also start pulling slightly away from the pan, and the top will spring back lightly when pressed.

Can I make this cake without a bundt pan?

Yes. Divide the batter between two greased 9-inch round pans and bake at 350°F for 30 to 35 minutes, or use a greased 9×13-inch pan for 35 to 40 minutes. You lose the dramatic shape but keep all the flavor — spread the glaze over the top.

Can I freeze pumpkin bundt cake?

Absolutely. Freeze the cake unglazed, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and add fresh glaze before serving.

This pumpkin bundt cake with cream cheese glaze earns its place as a fall classic — moist, warmly spiced, and beautiful enough for the holiday table. Bake one this weekend and watch it disappear. For more pumpkin desserts, try our pumpkin oatmeal cream pies, or warm up with a pumpkin spice hot chocolate. More ideas: our best comfort food recipes.