Irresistible Pumpkin Spice Bundt Cake with Glaze You’ll Crave

Caroline

Sharing simple, flavorful recipes made with love and care.

As the crisp air of fall settles in, nothing beats the comforting aroma of spices and pumpkin wafting through my kitchen. The Pumpkin Spice Bundt Cake with Glaze has become my go-to treat when I crave something both cozy and impressive without hours of effort. Each moist slice bursts with warm cinnamon, nutmeg, and cloves, perfectly complemented by a silky, sweet glaze that ties all the flavors together. Whether you’re winding down after a busy day or hosting friends who expect a delicious homemade touch, this cake delivers delight every time. Trust me, once you taste it, you’ll wonder how something so simple can feel so indulgent—and it’s sure to become a seasonal favorite at your table too!

Why love this Pumpkin Spice Bundt Cake with Glaze?

Moist and flavorful: Each bite melts with a perfect blend of pumpkin and warming spices. Effortless elegance: Simple steps create a stunning Bundt shape that impresses guests. Glaze magic: The silky glaze adds a sweet finish that balances the spice. Seasonal comfort: Perfect for cozy fall gatherings or anytime you crave warmth. Versatile treat: Pairs wonderfully with coffee or a scoop of vanilla ice cream!

Pumpkin Spice Bundt Cake with Glaze Ingredients

For the Cake

Pumpkin puree – Use canned or fresh puree for moistness and that rich pumpkin flavor essential in Pumpkin Spice Bundt Cake with Glaze.
All-purpose flour – Provides structure; sift it to keep the cake light and tender.
Brown sugar – Adds natural sweetness and a hint of molasses that deepens the spice profile.
Baking soda – Helps the cake rise perfectly, giving it a soft crumb.
Ground cinnamon – The star spice that brings warmth and nostalgia to every bite.
Ground nutmeg – Adds subtle sweetness and complexity to the spice blend.
Ground cloves – Offers a bold kick that complements cinnamon and nutmeg beautifully.
Salt – Balances flavors and enhances the sweetness.
Vegetable oil – Keeps the cake tender and moist without overpowering flavors.
Eggs – Bind ingredients together and add richness.
Vanilla extract – Enhances all the spices with its sweet, fragrant notes.

For the Glaze

Powdered sugar – Creates the sweet and smooth base of the glaze.
Milk or cream – Adjust quantity for desired glaze thickness and silky texture.
Vanilla extract – Gives the glaze a luscious aroma that pairs with the cake perfectly.
A pinch of cinnamon – Optional, for a subtle echo of the cake’s spice in the glaze.

How to Make Pumpkin Spice Bundt Cake with Glaze

Preheat & Prepare: Preheat oven to 350°F. Lightly grease and flour a 10-inch Bundt pan, ensuring every nook is coated to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together sifted flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
Combine Wet Ingredients: In another bowl, whisk pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract until smooth and creamy.
Blend Batter: Pour wet ingredients into dry mixture. Gently fold until just combined—avoid overmixing to keep the cake tender and moist.
Bake Cake: Transfer batter to the prepared pan. Bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cake: Let the cake rest in the pan for 10 minutes, then invert onto a wire rack. Cool completely before glazing.
For the Glaze:
Whisk Glaze: In a small bowl, whisk powdered sugar, milk (or cream), vanilla extract, and a pinch of cinnamon until smooth and pourable.
Drizzle Glaze: Place cooled cake on a platter. Slowly drizzle glaze over the top, letting it cascade down the sides for an even finish.

Optional: Garnish with chopped toasted pecans.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Pumpkin Spice Bundt Cakes with Glaze are perfect for meal prep enthusiasts! You can prepare the cake batter up to 24 hours in advance; simply mix the wet and dry ingredients separately and refrigerate them. When ready to bake, combine the two and pour the batter into the Bundt pan. Additionally, you can bake the cake up to 3 days ahead of time—let it cool completely before wrapping it tightly in plastic wrap and storing it in the refrigerator to prevent drying out. On the day you plan to serve, just drizzle the glaze on top for that fresh, homemade finish, and you’ll have an impressive treat with minimal effort!

What to Serve with Pumpkin Spice Bundt Cake with Glaze?

As the fall season brings comforting flavors, complementing this delightful cake can turn your gathering into a true celebration of autumn.

Spiced Apple Cider: A warm cup of spiced apple cider echoes the cake’s flavors, creating a cozy atmosphere with every sip.
Vanilla Ice Cream: Creamy ice cream contrasts the cake’s warmth, enhancing the experience with a delightful chill.
Pecan Praline Topping: This sweet and crunchy topping adds a delightful texture and a nutty richness that pairs wonderfully with pumpkin.
Whipped Cream: Light, fluffy whipped cream brings a creamy balance to the cake’s density, perfect for a seasonal dessert.
Loose Tea Blend: A fragrant chai or spiced tea will harmonize beautifully with the cake, capturing all the magic of fall in each cup.
Maple Syrup Drizzle: A drizzle of pure maple syrup over each slice adds extra sweetness and depth, elevating your dessert to the next level.
Chocolate Mint Cookies: For those who enjoy contrasting flavors, the refreshing taste of minted chocolate cookies can create a fun twist.
Cheese Board: Complement the spiced sweetness with sharp or creamy cheeses, creating a balance that excites the palate.
Caramel Sauce: A warm drizzle of caramel adds richness and warmth, enhancing the overall deliciousness of your pumpkin spice experience.

Pumpkin Spice Bundt Cake with Glaze Variations

Feel free to explore these creative twists and substitutions to personalize your pumpkin spice delight!

Gluten-Free: Swap all-purpose flour with a gluten-free blend to enjoy the same moistness without the gluten.
Dairy-Free: Use almond milk or coconut milk in the glaze, and substitute vegetable oil with melted coconut oil for a rich flavor.
Extra Spice: Enhance the cake by adding a teaspoon of ground ginger or black pepper for an unexpected zing.
Add-ins Galore: Fold in 1 cup of chopped walnuts, pecans, or chocolate chips for delightful bites of texture and flavor.
Fruit Fusion: Incorporate 1 cup of crushed pineapple or applesauce in the batter for a fruity twist that adds moisture and sweetness.
Sweetener Swap: Replace brown sugar with maple syrup or honey for a different layer of sweetness and flavor complexity.
Pumpkin Pie Twist: Mix in pumpkin pie spices instead of individual spices for a more traditional flavor profile.
Frosting Ideas: Try a cream cheese frosting instead of glaze for an indulgent twist that pairs beautifully with the spices.

How to Store and Freeze Pumpkin Spice Bundt Cake with Glaze

Room Temperature: Keep the Pumpkin Spice Bundt Cake with Glaze in an airtight container for up to 3 days to preserve its moisture and flavor.

Fridge: If you plan to enjoy it longer, refrigerate the cake covered for up to a week. Allow it to come to room temperature before serving for the best taste.

Freezer: To freeze, wrap the cooled cake tightly with plastic wrap and then foil, ensuring it stays fresh for up to 3 months. Thaw in the fridge before enjoying.

Reheating: To warm individual slices, microwave for about 10-15 seconds. A light sprinkle of cinnamon on top enhances the flavor as it warms!

Expert Tips for Pumpkin Spice Bundt Cake with Glaze

Perfect Pan Prep: Thoroughly grease and flour your Bundt pan to prevent the cake from sticking and ensure a clean release every time.
Don’t Overmix Batter: Fold wet and dry ingredients gently to keep the cake light and tender; overmixing develops gluten and makes it dense.
Check Doneness Early: Start testing with a toothpick at 45 minutes to avoid overbaking, which dries out your Pumpkin Spice Bundt Cake with Glaze.
Cool Before Glazing: Let the cake cool completely on a wire rack so the glaze sets beautifully and doesn’t slide off.
Customize Spice Levels: Adjust cinnamon, nutmeg, and cloves to your taste for a personalized spice blend that feels just right.
Use Fresh Spices: For maximum warmth and flavor, use freshly ground spices rather than pre-ground—they elevate the cake’s aromatic profile.

Pumpkin Spice Bundt Cake with Glaze Recipe FAQs

How do I know if my pumpkin puree is good for the cake?
Use pumpkin puree that is smooth and free from any dark spots or off smells. Canned puree is convenient and consistent, but fresh homemade puree works beautifully if it’s thick and not watery.

What’s the best way to store Pumpkin Spice Bundt Cake with Glaze to keep it moist?
Store your cake in an airtight container at room temperature for up to 3 days to maintain moistness and flavor. If you want it longer, refrigerate it covered tightly for up to a week, letting it warm to room temperature before serving for the best taste and texture.

Can I freeze the Pumpkin Spice Bundt Cake with Glaze? If so, how?
Absolutely! Wrap the completely cooled cake tightly in plastic wrap, then add a layer of aluminum foil. Place it in the freezer and it will stay fresh for up to 3 months. To enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving to enjoy that just-baked feel.

What if my cake turns out dense or dry?
Dense or dry cake usually means the batter was overmixed or the cake was baked too long. To avoid this, gently fold ingredients until just combined and start checking for doneness at 45 minutes. Also, using fresh pumpkin puree and measuring flour carefully keeps your cake tender and moist.

Is Pumpkin Spice Bundt Cake safe for pets or people with allergies?
This cake contains common allergens like eggs and wheat flour, so it’s best avoided for pets and anyone with allergies to those ingredients. For pet safety, keep your furry friends away from spices—especially cloves and nutmeg, which can be harmful. If allergy concerns arise, I recommend consulting a professional before trying any homemade treats.