Fall Bundt Cake

My pumpkin bundt cake recipe features a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It’s simple to make (just 25 minutes of prep!) and perfect for fall!

Ingredients

Pumpkin Bundt Cake

• 1 cup unsalted butter, softened (226g)
• 1 cup granulated sugar (200g)
• 1 cup light brown sugar, firmly packed (200g)
• 2 teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon allspice
• ½ teaspoon ground nutmeg
• 4 large eggs, room temperature preferred
• 15 oz canned pumpkin puree (425g)
• 1 cup sour cream (226g)
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour (375g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt

Cream Cheese Glaze

• 2 oz cream cheese, softened (56g)
• 2 Tablespoons butter (salted or unsalted), softened (28g)
• 1 cup powdered sugar (125g)
• 1 teaspoon vanilla extract