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My Pumpkin Bundt Cake is soft, sweet and spicy. Filled with a whole can of pumpkin and topped with a creamy cinnamon cream cheese glaze, it’s sublime!

Pumpkin Bundt Cake with Cinnamon Cream Cheese Glaze

My Pumpkin Bundt Cake is soft, sweet and spicy. Filled with a whole can of pumpkin and topped with a creamy cinnamon cream cheese glaze, it’s simply sublime!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 -12
Author Annie S

Ingredients

  • For the pumpkin bundt cake:
  • 1 cup (240ml) vegetable/sunflower oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (300g) caster sugar
  • 2 1/2 cups (350g) plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda/baking soda
  • Pinch of salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 3/4 tsp ground cloves
  • One 15oz/425g can of pumpkin purée, not pie filling
  • For the cinnamon cream cheese glaze:
  • 4 oz (113g) full fat cream cheese, at room temperature
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1 1/2 cups (180g) icing sugar sifted

Instructions

  1. Preheat the oven to 180C/350F and thoroughly spray a 2 and ½ cup bundt pan with cooking spray. I used Wilton Bake Easy.
  2. Place the vegetable oil, eggs, vanilla and sugar into a large bowl, or the bowl of your stand mixer, and mix on medium speed until creamy and pale yellow; around 2 minutes.
  3. Add in the flour, baking powder, bicarb, salt and spices and mix on low until the mixture begins to come together, then add in the pumpkin purée and continue to mix until everything is well combined and smooth.
  4. Spoon the cake batter evenly into your prepared bundt pan and use a spatula/wooden spoon to smooth off the top. Tap the pan a couple of times on the worktop to dissipate any air bubbles.
  5. Place in the oven for 45-55 minutes (mine took 50 minutes) until risen, golden and an inserted skewer into the centre comes out clean. I would advise checking the cake at 40 minutes and then only leave it for 5 minutes in between checking to ensure your cake is just ready, still moist and hasn’t dried out.
  6. Leave to cool in the pan for at least 45 minutes before inverting and placing on a wire rack to cool completely.
  7. Once cool, make the glaze: Place the cream cheese, milk and vanilla extract into a medium sized bowl and beat with a hand mixer until smooth. Add in the cinnamon and then gradually add the icing sugar, mixing to incorporate until you have a smooth glaze which is thin enough to run over the sides of the cake, but not so runny it all falls off completely and doesn’t stick to the cake! You still want it to be opaque, not a thin translucent glaze!
  8. Spoon over the top of the cake and coax it to run down the sides. Garnish with Autumn coloured sprinkles if desired.
  9. Pumpkin Bundt Cake will keep covered, at room temperature, for 4 days. – I actually find pumpkin cakes taste better on the second day!