Spiced Cream Cheese Bundt Cake

With its tender crumb, cozy swirl of pumpkin pie spice, and simple vanilla glaze, this Spiced Cream Cheese Bundt Cake is the perfect fall dessert. The cream cheese and butter keep it moist while the brown sugar adds warmth and depth. It’s an easy cake recipe that feels like a special way to celebrate the fall season.

Course Dessert

Cuisine American

Keyword bundt cake, cake, fall, pumpkin, pumpkin spice

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 392kcal

Ingredients

8 ounces cream cheese softened
3/4 cup unsalted butter softened
1 1/2 cups granulated sugar
1 teaspoon kosher salt
4 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/3 cup whole milk
1/4 cup packed light brown sugar
4 teaspoons pumpkin pie spice

Glaze:

1 1/4 cups powdered sugar
Pinch kosher salt
¼ teaspoon vanilla extract
1 tablespoon heavy whipping cream

Instructions

Begin by preheating your oven to 325 degrees F. Lightly coat a 10-12 cup Bundt pan with baking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy, about three to four minutes. Scrape down the sides of the bowl as needed.
Add the granulated sugar and kosher salt. Continue beating on high speed until the mixture is very creamy and smooth, about five minutes.
Lower the speed and add the eggs one at a time, mixing well after each addition. Add in the vanilla extract and beat to combine.
In a separate bowl, whisk together the flour and baking powder. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour, mixing just until combined. Scrape down the bowl as needed.
Transfer half of the batter to another bowl. Stir in the brown sugar and pumpkin pie spice until well blended.
Spoon 1 cup of the plain batter evenly into the prepared pan, followed by 1 cup of the spiced batter. Repeat this layering process two more times. Drag a knife gently through the batter in a swirling motion to create a marbled effect. Smooth the top.
Bake for about one hour or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack. Remove the pan and let the cake cool completely, about two hours.
For the glaze, whisk together the powdered sugar, pinch of kosher salt, vanilla extract, heavy cream, and 1 1/2 tablespoons of water until smooth. Drizzle over the cooled cake. Slice, serve, and enjoy!

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