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Cozy Cinnamon Roll Pumpkin Bundt Cake Recipe with Easy Maple Cream Cheese Drizzle

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A comforting pumpkin bundt cake with a cinnamon roll swirl and a luscious maple cream cheese drizzle, perfect for cozy fall afternoons and gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk or plain yogurt
  • 1 teaspoon vanilla extract
  • ½ cup (100g) brown sugar (for cinnamon swirl)
  • 2 teaspoons ground cinnamon (for cinnamon swirl)
  • 3 tablespoons unsalted butter, melted (for cinnamon swirl)
  • 4 oz (115g) cream cheese, softened (for maple cream cheese drizzle)
  • ¼ cup (60ml) pure maple syrup (for maple cream cheese drizzle)
  • 1 cup (120g) powdered sugar, sifted (for maple cream cheese drizzle)
  • 1 teaspoon vanilla extract (for maple cream cheese drizzle)
  • 2–3 tablespoons milk or cream (to thin maple cream cheese drizzle as needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 or 12-cup bundt pan generously with butter and dust with flour or use a baking spray with flour. Set aside.
  2. In a small bowl, whisk together ½ cup brown sugar, 2 teaspoons cinnamon, and melted butter until combined for the cinnamon swirl. Set aside.
  3. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to blend spices evenly.
  4. In a separate bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well after each. Mix in pumpkin puree, buttermilk, and vanilla extract until fully incorporated.
  5. Slowly fold dry ingredients into wet mixture with a spatula until just combined. Batter should be thick and smooth.
  6. Pour half the batter into the prepared bundt pan. Spoon cinnamon swirl mixture over batter, spreading gently but leaving some swirls. Pour remaining batter over top and use a butter knife or skewer to swirl cinnamon layer into batter without overmixing.
  7. Bake for 50-60 minutes, checking doneness with a toothpick inserted in center; it should come out clean or with a few moist crumbs. Cake edges will be golden brown.
  8. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. To make maple cream cheese drizzle, beat softened cream cheese until smooth. Add maple syrup and vanilla extract, mixing well. Gradually add powdered sugar, then milk a tablespoon at a time until pourable consistency is reached.
  10. Drizzle maple cream cheese glaze over cooled cake using a spoon or piping bag.

Notes

Use room temperature eggs and cream cheese for smooth batter and glaze. Melt butter for cinnamon swirl to create a rich, gooey texture. Do not overmix batter to keep cake tender. Check cake doneness starting at 50 minutes and tent with foil if edges brown too fast. Cool cake almost completely before glazing to prevent glaze from melting and running off. For gluten-free, substitute flour with a 1:1 gluten-free blend. Dairy-free options include using dairy-free cream cheese and plant-based milk.

Nutrition

Keywords: pumpkin bundt cake, cinnamon roll swirl, maple cream cheese drizzle, fall dessert, cozy cake, pumpkin spice, autumn baking

Find it online: https://elvafood.com/cozy-cinnamon-roll-pumpkin-bundt-cake-recipe-with-easy-maple-cream-cheese-drizzle/