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Easy Cinnamon or Pumpkin Spice Bundt Cake

This easy cinnamon or pumpkin spice Bundt cake with cream cheese glaze recipe is the absolute best spiced Bundt. Either cinnamon or pumpkin pie, take your pick. They’re both great!
Course Breakfast, brunch, Dessert
Cuisine American
Keyword bundt, bundt cake, cinnamon, cinnamon roll, pumpkin pie spice
Servings 12

Equipment

  • bundt pan

Ingredients

Cake Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon ground cinnamon or pumpkin pie spice
  • 10 tablespoons unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 cup sour cream or Greek yogurt

Glaze Ingredients

  • 4 tablespoons cream cheese, softened
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • cup heavy whipping cream
  • 1 cup powdered sugar spooned and leveled

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Get out and measure all of your ingredients.
  • Add flour, baking soda, baking powder, salt, and cinnamon to a mixing bowl.
  • Whisk until blended.
  • In a separate mixing bowl, add butter and granulated sugar.
  • Beat with an electric hand mixer until light and fluffy.
  • Then beat in brown sugar.
  • Beat in eggs one at a time, then add the vanilla.
  • Add flour mixture to the butter mixture in two parts.
  • Mix until just combined.
  • Pour batter into greased Bundt pan.
  • Bake for 37 to 40 minutes or until a toothpick comes out clean. While cake is baking, prepare the glaze.

Cream Cheese Glaze

  • Get out and measure all of your ingredients.
  • In a saucepan over low-medium heat, add in cream cheese, granulated sugar, salt, heavy cream, and powdered sugar.
  • Whisk until well combined. Heat for 3-4 minutes, whisking frequently until cream cheese has fully melted. Then set aside.
  • Allow cake to cool in pan for 15 minutes. Next, with a rubber spatula release the cake from the pan by gently removing the edges with the spatula.
  • Move cake to a parchment-paper covered cooling rack.
  • Set cake on serving plate or platter, then poor glaze over the top
  • Slice, serve and enjoy every bite.