Cream Cheese Glazed Pumpkin Bundt Cake

Looking for the perfect fall dessert? Look no further!!

For the past two Thanksgivings, we have planned a dinner with our friend group and celebrated a Friendsgiving. It’s a great way to get together with everyone and stuff our faces full until our stomachs fill like they’ll explode! It’s a potluck style dinner with everyone bringing a different dish – so much food! Each year, almost everyone (close to 20 people) has gone home with a plate of leftovers – yes, that much food! It’s great and so much fun!

This year, I volunteered to bring dessert…how could I not? But I was having trouble on picking a recipe, it had to be the perfect recipe! I ended up making not one but TWO desserts to bring with me and both desserts were a huge hit! I picked this cream cheese glazed pumpkin bundt cake from A Latte Food but also whipped up a Pecan Pie Trifle as my husband is not a pumpkin eater *eyeroll*

This pumpkin bundt cake will definitely become a fall classic for us (me) now! Each bite was full of yummy cinnamon, pumpkin flavour and of course, you can’t go wrong with the rich cream cheese frosting. Delicious! I promise if you bring this dessert to your next holiday get together everyone will love it…and you!

Cream Cheese Glaze Pumpkin Bundt Cake


1/2 cup vegetable or canola oil
1/2 cup applesauce
1 (15 oz) can of pure pumpkin
2/3 cup brown sugar
1 cup granulated sugar
4 large eggs
1 + 1/2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp all spice

8 oz cream cheese, softened to room temperature
1/4 cup + 2 tbsp milk
1/2 cup – 3/4 cup icing sugar, depending on thickness preference


  1. Pre-heat oven to 350 degrees and grease a bundt cake pan. Set aside.
  2. In electric stand mixer bowl, cream together oil, applesauce, pumpkin, granulated sugar, and brown sugar until well combined. One at a time, add in the eggs. Add in vanilla extract.
  3. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and all spice.
  4. Slowly add dry ingredients into wet ingredients until combined. Evenly distribute batter into bundt cake.
  5. Bake for 40-50 minutes or until cake tester comes out clean. Let cake cool for 15 minutes before removing it from pan. Let cake then cool on wire rack.
  6. While cake is cooling, make your glaze! To make glaze: In electric stand mixer bowl, fitted with a paddle attachment, cream together cream cheese and 1/4 cup of milk. Add in 1/2 cup of icing sugar. Depending on thickness/thinness preference, you can add in the remaining 1/4 cup of icing sugar or last 2 tbsp of milk.
  7. Pour glaze over top of cooled bundt cake and sprinkle with cinnamon, if desired. Enjoy!

Recipe Source: A Latte Food


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