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pumpkin apple spice Bundt Cake topped with cream cheese glaze on a white plate.
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Pumpkin Apple Spice Cake with Cream Cheese Glaze

This Pumpkin Apple Spice Bundt Cake is moist, flavorful, and topped with cream cheese glaze—an easy fall dessert perfect for holidays or gatherings.
Prep Time20 minutes
Cook Time45 minutes
Cooling + Glazing20 minutes
Total Time1 hour 30 minutes
Servings: 12

Ingredients

FOR THE CAKE

  • 5 tablespoons butter melted
  • 2/3 cup brown sugar
  • 2 Granny Smith apples peeled, cored, and thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1 box Spice Cake Mix I used Betty Crocker
  • 1 cup water
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 15-ounce can pumpkin puree (not pumpkin pie mix)

FOR THE CREAM CHEESE GLAZE

  • 4 ounces cream cheese softened to room temperature
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 2 –3 tablespoons milk

Instructions

  • Prepare the pan: Preheat your oven to 350°F. Grease a 12-cup (or larger) bundt or flute pan generously with butter or non-stick spray. Bundt pans are notorious for sticking, so don’t be shy with the grease!
  • Make the apple layer: Pour 5 tablespoons of melted butter evenly into the bottom of the bundt pan. Sprinkle 2/3 cup brown sugar over the butter. Arrange the slices from 2 peeled and cored Granny Smith apples on top. Sprinkle with 1/2 teaspoon cinnamon.
  • Mix the cake batter: In a large mixing bowl, combine 1 box of spice cake mix, 1 cup water, 3 eggs, 1/2 cup vegetable oil, and 1 (15-ounce) can pumpkin puree. Beat on low speed for 30 seconds, then increase to high speed and mix for about 2 minutes until smooth and well combined.
  • Assemble and bake: Carefully pour the pumpkin cake batter over the apple layer in the pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean (baking time can vary depending on the type of pan).
  • Cool and flip: Run a thin knife around the edges of the cake to loosen it. Allow the cake to cool in the pan on a wire rack for 10–15 minutes, then carefully invert it onto a serving plate.
  • Make the cream cheese glaze: In a medium bowl, beat 4 ounces of softened cream cheese until light and fluffy. Add 1/2 cup confectioners’ sugar and 1/2 teaspoon vanilla extract, mixing until smooth. Add milk, 1 tablespoon at a time, until the glaze reaches a pourable consistency (slightly runny, but it will firm up as it sits on the cake).
  • Glaze and serve: Transfer the glaze to a piping bag or plastic bag, snip the corner, and drizzle it over the cooled cake. Slice and enjoy!