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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!
Prep Time
20 mins
Cook Time
40 mins
Cooling Time
1 hr
Total Time
2 hrs
Servings:
12
Calories:
424 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
American
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 butter unsalted, softened
- 1 cup light brown sugar packed
- 4 large egg room temperature
- 1 ½ teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
Glaze Ingredients
- ¼ cup cream cheese softened
- ½ cup granulated sugar
- ¼ teaspoon salt
- ⅓ 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. Add sour cream or Greek yogurt.
- 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.
Cup of Yum
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 for 45 minutes to an hour to cool.
- Set cake on serving plate or platter, then poor glaze over the top
- Slice, serve and enjoy every bite.
Nutrition Information
Calories
424kcal
(21%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
111mg
(37%)
Sodium
277mg
(12%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
665IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 424
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 111mg | 37% |
| Sodium | 277mg | 12% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.