Hands down - the best pumpkin cake you'll ever try! This moist pumpkin bundt cake has a delicious pumpkin flavor, is filled with warm spices, and topped with a drizzle of cream cheese glaze. Way easier than making pumpkin pie - it's the perfect dessert for fall.
Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan, or brush with pan release.*
In a large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a separate very large bowl beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
Carefully beat the flour mixture into the pumpkin mixture about ½ at a time.
Spoon/pour the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
Cool the cake in the pan for 20-30 minutes. Then carefully insert the pan, to let the cake slide out and continue cooling on a wire rack.
Cream Cheese Glaze
In a medium bowl beat together the butter and cream cheese until soft. (Or whisk by hand).
Beat in the powdered sugar followed by the milk.
Beat in a little extra powdered sugar or milk if needed, until the glaze is thin enough to drizzle.
Transfer the cooled cake to a plate, and drizzle the glaze on top.
Slice into pieces and serve.
*You can make your own pumpkin pie spice with 2 teaspoons cinnamon, ½ teaspoon ginger powder, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.**To make your own homemade pan release - you can find my recipe here. I find pan release works best for getting the bundt cake out of the pan.Store leftovers in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days.