Sweet and spicy Pumpkin Bundt Cake is filled with layers of rich cream cheese frosting. Brown sugar adds extra flavor and moisture to this cake and a creamy brown sugar glaze made with apple juice is drizzled over the top with a heavy hand! So much to love in this delicious fall pumpkin cake!
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For the Cake
1Tablespoonpumpkin pie spice
1 1/2teaspoonsbaking soda
2cupslight brown sugarpacked
1 1/4cuppumpkin pureecanned or homemade
2/3cupvegetable oilcan sub other canola oil but not olive oil
1/3cupsour creamcan sub plain or Greek yogurt
1Tablespoonpure vanilla extract
For the Whipped Cream Cheese Filling
16ozcream cheese very soft
3/4cupsalted buttervery soft
1teaspoonpure vanilla extract
For the Creamy Brown Sugar Glaze
1/2cuplight brown sugarpacked
2Tablespoons apple juicecan sub apple cider or mulled apple cider
1/2cupof the cream cheese filling
To Make The Cake
Preheat the oven to 350F. Grease a 12 cup bundt pan with nonstick cooking spray. Be careful to spray all the crevices of the pan.
In a medium mixing bowl combine flour, cinnamon, pumpkin pie spice, ginger, baking soda and salt. Stir to combine.
In a large mixing bowl combine sugar, pumpkin, eggs, oil, sour cream and vanilla. Beat together with a spoon until mixed.
Gently stir dry ingredients into the wet until everything is well combined.
Pour the batter into the bundt pan. Bake in preheated oven for 50-55 minutes until top springs back to the touch and a cake tester comes back with a few damn crumbs.
Remove the cake from the oven and cool on the counter for 15 minutes. Then carefully loosen sides with spatula if needed and then invert unto a cake plate. Refrigerate until fully chilled.
To Make the Brown Sugar Glaze:
In a small microwave safe bowl, stir together the brown sugar and apple juice. Microwave for 30 seconds until the sugar starts to dissolve. Leave this mixture to cool on the counter while you make the filling.
To Make the Cream Cheese Filling
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer beat all cream cheese filling ingredients on medium speed until fully combined. Scrap the sides with a spatula to make sure everything is mixed in.
Turn the mixer up to medium-high and beat for 3-4 minutes. The filling will be light and fluffy.
Set aside 1/2 cup of the cream cheese filling for the glaze.
To Assemble The Cake
Slice it into four layers with a sharp bread knife. Remove each layer to a plate and set aside. Tip: Holding the knife parallel to the table helps slice evenly. Remember if you don't do this perfectly the filling will make it LOOK like you did!
Place the bottom layer on your serving platter and spread one third of the filling on top of it. Place the next layer on top of it taking care to align the pattern of each cake tier. Continue to stack layers of cake and filling until the top tier is on.
Whisk the brown sugar mixture to melt as much of the remaining sugar crystals as possible. Then whisk in reserved 1/2 cup of cream cheese filling until smooth.
Use a spoon to drizzle on the glaze allowing it to spill over the sides.
Chill the cake until ready to serve. Store any leftovers in the refrigerator for up to 5 days.
Plan on 10 minutes to prep the cake, 30 to bake, 1-2 hours to cool, and 15 - 20 minutes to fill and glaze the cake.