Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze

filed under: Cakes · Dessert on November 12, 2021

Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze gives a bundt cake a Fall twist by adding pumpkin puree to both the cake and the pumpkin glaze. Try my Pumpkin Dessert for another dessert to add to your Thanksgiving menu.

Pumpkin Spice Bundt Cake

With pumpkin spice season upon us (I mean Fall), why not add a bundt cake with pure pumpkin in the recipe to the list? Pumpkin puree is added to both the cake and the glaze for just the right amount of pumpkin flavor in every bite. The cake is a moist cake that could be added to your holiday menu or enjoyed with a cup of coffee on a cool, crisp morning.

Overhead of Pumpkin Bundt with Glaze

Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze Ingredients

There are two pumpkin-flavored parts to this recipe–the bundt cake and the glaze. The important ingredient in both is pumpkin puree.

Pumpkin Puree: Be sure to look for pumpkin puree, not pumpkin pie filling. Pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness into the cake and glaze so just want the pure pumpkin flavor of the puree.

Adding Glaze to Pumpkin Bundt

How to Make the Bundt Cake

To get started, make sure your ingredients are at room temperature. When ready, use a hand mixer or a stand mixer with a paddle attachment to mix the sugar and butter until smooth. Next, add the eggs, one at a time (mixing well after adding each egg).

Then, add the pumpkin puree, sour cream, and vanilla. Mix on low until combined. While the mixer is on low, add the flour, one cup at a time, followed by the cinnamon, baking soda, and salt. Mix until incorporated.

After the batter has been mixed, pour it into a greased bundt pan. Make sure the pan has about an inch and a half of room at the top after pouring. As far as baking temperature and time, that is something you will want to keep a close eye on. If you happen to have any hot spots in your oven you may want to turn the cake halfway through baking.

When the cake is done baking, remove it from the oven and let it cool in the pan for a while before flipping it onto a plate. (There may be cracks in the cake, but that is okay, and actually quite common with pound cakes.) It is important to give it time to rest in the pan. This resting time will help the sides of the cake release a bit before it is inverted. It is up to you if you choose to level the cake after flipping it.

Piece of Pumpkin Bundt on Plate

How to Make the Glaze

As the cake is cooling, make the creamy pumpkin glaze. To make the glaze, add the confectioners’ sugar to a bowl and slowly whisk in the milk. Start with a tablespoon of milk; then, add a teaspoon of milk at a time until the glaze reaches your desired consistency. Continue whisking while adding the vanilla, pumpkin puree, cinnamon, and melted (cooled) butter. Drizzle the glaze over the cooled cake. Cut and enjoy!

Store leftover cake in a sealed container at room temperature for up to three days. If you store it in the refrigerator, it will last a few additional days.

Piece of Pumpkin Bundt on it's Side on a Plate

Looking for More Pumpkin-Flavored Desserts?

Impossible Pumpkin Pie

Pumpkin Crisp

Pumpkin Chocolate Bread

Ooey-Gooey Pumpkin Cake

Pumpkin Spice Bundt Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze gives a bundt cake a Fall twist by adding pumpkin puree to both the cake and the pumpkin glaze.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze
Servings: 12 servings
Calories: 507 kcal
Author: Amanda Rettke--iambaker.net
  • 2 cups (400g) granulated sugar
  • 1 cup (2 sticks, 227g) butter, softened
  • 4 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup (125g) confectioners' sugar
  • 1-2 tablespoons milk, as needed for desired consistency
  • ½ teaspoon vanilla extract
  • 2 tablespoons pumpkin puree
  • ¼ teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled
  1. Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan or spray it with nonstick cooking spray.

  2. Cream together sugar and butter in a large mixing bowl. Beat on low until light and fluffy. (You could use a stand mixer or a handheld mixer.)

  3. Slowly add the eggs, one at a time, and continue mixing until well incorporated.
  4. Add the pumpkin, sour cream, and vanilla, mixing on low speed until well blended.

  5. With the mixer on low, add the flour, one cup at a time. Next, add the cinnamon, baking soda, and salt. Blend until well incorporated.

  6. Pour cake batter into the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.

  7. Allow cake to cool to room temperature before inverting onto a plate and adding the glaze.

  1. Place confectioners' sugar in a medium bowl. Slowly whisk milk into the sugar, beginning with just one tablespoon. Then, add a teaspoon of milk at a time until the glaze reaches your desired consistency. Continue whisking until no lumps appear.

  2. Continue whisking while adding the vanilla, canned pumpkin, cinnamon, and melted butter.

  3. Once the glaze is smooth, gently pour over the top of the cooled bundt cake, allowing it to drizzle down the sides of the cake.

  4. Slice, serve, and enjoy.



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  • Miss Overballe says:

    Great Idea! I would love to be considered (and I would be very flattered!)
    This recipe looks really good 🙂

  • Jen M O says:

    I love your blog and Kristen’s pumpkin cake. Pumpkin is the best. I really loved the Halloween spider in the jar cake. I will be posting Halloween recipes starting in October. Halloween is so much fun.

  • Regina says:

    Hmm…that looks so yummy and a great idea for pumpkin flavor ina dessert, since somehow the texture of pumpkin pie doesn’t appeal much to me (to say it nicely 😉
    I’d love to be considered for your new series http://specialtycakecreations.com/red-and-white-topsy-turvy-cake/
    Love seeing all the other food blog links here, a great way to find quality food blogs to follow 😀

  • Taylor says:

    Oh my this cake is gorgeous!! I bet it tastes as good as it looks!
    I’d love to be on Baking With… http://www.greensnchocolate.com

  • Brenda says:

    This cake is perfectly lovely. What a gorgeous piece of fall dessert!

  • Brenda @ a farmgirl's dabbles says:

    This cake is perfectly lovely. What a gorgeous piece of fall dessert!

  • Kristen says:

    Hi Jeanette – I actually probably waited around 10 minutes, if that. Great question.

  • Kathy Goldman says:

    Beautifully done. And your blog is one of my favorites. Very inspirational!

  • Kathy Goldman says:

    Oops! Please do check out my blog at

  • Barbara | Creative Culinary says:

    Totally love this cake, so perfect for fall.
    I would love to bake with you, for you, next to you. I can share the wonder of high altitude baking with your readers. I say wonder when I really mean something else but want to make it sound fun. 🙂

  • Curt says:

    I came here from Dine and Dish. This pumpkin bundt cake looks awesome. So much pumpkin right now, and that’s perfect, because I love pumpkin anything!

  • Diane {Created by Diane} says:

    Two great blogger at once 🙂
    Love you new series. Kristen sure does take amazing photos. I’m looking forward to seeing more of you series.
    I’d leave a link, and would love to be a part of it…but I don’t do well under pressure and can’t come up with one thing 🙂 But I am going to try this cake it looks so delicious and I love pumpkin.

  • Courtney says:

    Looks delicious!

  • Jennifer says:

    Oh man, your cake looks so good! I am book marking this and making it soon! Like maybe right now!!

  • Jennifer @ Peanut Butter and Peppers says:

    Oh man, your cake looks so good! I am book marking this and making it soon! Like maybe right now!!

  • Miri Leigh says:

    Looks incredibly delicious, as always. Thanks for posting!

  • Christina says:

    I made this today and it’s fabulous!

  • hannah says:

    Making this tomorrow! Probably modifying it a bit: two six cup cakes, and 6 oz of honey greek yogurt and 2 oz of sour cream instead of a full cup of sour cream. nom nom pumpkin time!
    Thanks for the recipe!

  • Alexis says:

    this looks so yummy!!

  • Alexis @ There She Goes says:

    this looks so yummy!!

  • naomi says:

    Love Kristen and you both! Fantastic cake and beautifully photographed. What a great series. I’m looking forward to it.

  • Kristin Morris says:

    I SO made this Friday night and it was amazing!! I even posted it on my FB, lol.

  • MikeVFMK says:

    Love this “baking with” idea and segment. Kristen is really talented so she’s the perfect fit for your beautiful blog. I’m not a big baker but I’d love come up with something to share here. I’m sure you have a hundred options thought. Either way, keep up the lovely work!

  • The Teacher Cooks says:

    I love Kristen’s blog and her cake is stunning! So glad to be introduced to your beautiful blog.

  • Janet says:

    Cannot wait for your news! I hope the news is about your being offered the opportunity to do a book or TV show because I think your surprise-inside-the-cake idea and execution is the most genius thing I’ve seen since Cake Pops!
    Always wishing you well!