This Pumpkin Cream Cheese Bundt Cake with Maple Glaze is the kind of fall dessert that looks impressive but feels wonderfully cozy and homemade. The cake is soft and moist with warm pumpkin spice flavor, while the cream cheese filling adds a rich, tangy layer through the center.
Finished with a sweet maple glaze, this cake is perfect for fall gatherings, holiday dessert tables, Thanksgiving, or weekend baking. If you want a dessert that feels classic, seasonal, and a little extra special, this bundt cake is a beautiful choice.
Why You Will Love This Recipe
- The pumpkin cake stays moist and tender.
- The cream cheese filling adds a rich surprise in every slice.
- Maple glaze gives the cake extra fall flavor.
- It looks elegant enough for guests and holidays.
- It can be made ahead, which makes entertaining easier.
- It’s a great alternative to plain pumpkin loaf or standard pumpkin cake.
Ingredients
For the pumpkin bundt cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the maple glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pure maple syrup
- 1–2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Optional garnish:
- Chopped pecans
- Light dusting of cinnamon
- Pumpkin pie spice
🍳 Step-by-Step Masterclass Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Generously grease and flour a 10- to 12-cup bundt pan, making sure to coat all the curves and center tube very well.
Masterclass Tip: Bundt cakes are beautiful, but they can stick easily. Take your time with the pan preparation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- flour
- baking powder
- baking soda
- salt
- cinnamon
- pumpkin pie spice
- nutmeg
Set aside.
This helps distribute the spices and leavening evenly through the cake batter.
Step 3: Make the Pumpkin Cake Batter
In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Then mix in the pumpkin puree and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
Masterclass Tip: Do not overmix once the flour is added. Overmixing can make the cake heavier instead of tender.
Step 4: Make the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese until smooth.
Add the sugar, egg, and vanilla extract, then mix until creamy and fully combined.
The filling should be smooth and thick, without lumps.
Step 5: Layer the Batter in the Bundt Pan
Spoon about half of the pumpkin batter into the prepared bundt pan and spread it evenly.
Add the cream cheese filling on top, keeping it mostly centered and away from the edges of the pan.
Then carefully spoon the remaining pumpkin batter over the filling and smooth the top.
Masterclass Tip: Keeping the cream cheese filling away from the pan edges helps prevent it from leaking out during baking.
Step 6: Bake
Bake for approximately 50–60 minutes, or until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
Avoid testing directly in the cream cheese layer, since that will naturally be softer.
If the top begins browning too quickly, loosely tent it with foil during the last part of baking.
Step 7: Cool the Cake Properly
Let the cake cool in the pan for about 15–20 minutes.
Then carefully invert it onto a wire rack and let it cool completely.
Masterclass Tip: If you try to remove the cake too early, it may break. If you wait too long, it may stick more firmly to the pan. A short cooling period is ideal.
Step 8: Make the Maple Glaze
In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and enough milk or cream to create a smooth pourable glaze.
The glaze should be thick enough to sit on the cake and drip slowly down the sides.
Step 9: Glaze the Cake
Once the cake is fully cooled, drizzle the maple glaze over the top.
Let it fall naturally over the ridges of the bundt cake.
If desired, sprinkle lightly with chopped pecans or a tiny pinch of cinnamon.
Step 10: Slice and Serve
Slice the cake with a sharp serrated knife.
Each slice should show a moist pumpkin crumb and a creamy center layer.
Serve at room temperature for the best flavor and texture.
🔒 Storage & Reheating Tips
Refrigerator: Because of the cream cheese filling, store the cake covered in the refrigerator for up to 4–5 days.
Serving after chilling: For the best texture, let slices sit at room temperature for about 20–30 minutes before serving.
Freezer: You can freeze the cake, either whole or in slices, for up to 2 months. Wrap tightly in plastic wrap and then foil, or store in an airtight container.
Best make-ahead option: Bake the cake a day ahead, let it cool completely, and glaze it the next day for the freshest appearance.
Reheating: This cake does not need full reheating, but if you like a softer slice, let it come to room temperature naturally. Avoid microwaving too long, especially because of the cream cheese filling.
