Fall Spiced Pumpkin Bundt Cake with Cream Cheese Glaze

Introduction

This Fall Spiced Pumpkin Bundt Cake with Cream Cheese Glaze is the perfect treat for autumn. It is moist, flavorful, and topped with a creamy glaze. This cake brings the warm spices of fall into your home and will make your kitchen smell amazing!

Why Make This Recipe

You should make this cake because it combines the sweetness of pumpkin with warm spices like cinnamon and nutmeg. It’s easy to prepare and is a great dessert for family gatherings, holidays, or just a cozy day at home. Plus, who can resist a delicious cream cheese glaze?

How to Make Fall Spiced Pumpkin Bundt Cake with Cream Cheese Glaze

Ingredients

For the cake:

1 box yellow cake mix
1 cup canned pumpkin puree
3 eggs
1/2 cup vegetable oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup water

For the cream cheese glaze:

8 oz cream cheese, softened
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, water, and spices. Mix until well combined and smooth.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, milk, vanilla extract, and salt, mixing until the glaze is creamy and smooth.
Once the cake has finished baking, allow it to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Drizzle the cream cheese glaze over the cooled bundt cake before serving.

How to Serve Fall Spiced Pumpkin Bundt Cake

Serve the cake on a nice plate and add some extra glaze on top. It tastes great with coffee or tea. You can also add some whipped cream or nuts for extra flavor.

How to Store Fall Spiced Pumpkin Bundt Cake

Keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, place it in the refrigerator for about a week. You can also freeze slices in a freezer bag for up to 3 months.

Tips to Make Fall Spiced Pumpkin Bundt Cake

Make sure your cream cheese is soft for the glaze to mix easily.
You can use fresh pumpkin puree instead of canned if you prefer.
Make sure to grease and flour the bundt pan well to prevent sticking.

Variation (If Any)

You can add chocolate chips to the batter for a chocolatey twist. You might also try using different spices like allspice or cardamom for a unique flavor.

FAQs

1. Can I use a different cake mix?
Yes, you can use spice cake mix or yellow cake mix as alternatives.

2. What if I don’t have a bundt pan?
You can use a regular cake pan, just adjust the baking time as needed.

3. How can I make the glaze thicker?
Add more powdered sugar a little at a time until you reach your desired thickness.

Fall Spiced Pumpkin Bundt Cake with Cream Cheese Glaze