Thanksgiving Bundt Cake with Maple Cream Cheese Glaze

This Thanksgiving Bundt Cake is the dessert that makes you glad you saved room. It’s a deeply spiced pumpkin cake with a tender crumb, topped with a silky maple cream cheese glaze and crunchy candied pecans.

If your holiday table feels too full for a fussy pie, this bundt slides right in. You get all the cozy fall flavors with way less last minute work, and it looks stunning on a cake stand.

Why This Cake Stays on My Holiday List

I love that the pumpkin and buttermilk keep the crumb genuinely tender for days. Even after Thanksgiving dinner, you can snack on a slice the next morning and it tastes fresh.

The glaze hits a perfect note between tangy cream cheese and sweet maple without being cloying. And the candied pecans add a salty crunch that wakes up every bite.

Mostly though, it’s a showpiece you can make ahead without stress. That frees up oven space on the big day, which feels like a gift all by itself.

Ingredients

• 2 1/2 cups all purpose flour: spoon and level for accuracy, no scooping
• 2 tsp baking powder: helps the cake rise evenly
• 1 tsp baking soda: reacts with the buttermilk for lift
• 1 tsp fine sea salt: balances the sweetness
• 2 tsp ground cinnamon: the backbone of the spice blend
• 1 tsp ground ginger: adds warmth without heat
• 1/2 tsp ground nutmeg: freshly grated if you have it
• 1/4 tsp ground cloves: a little goes a long way
• 1 cup unsalted butter, at room temperature: for creaming, so it’s soft but not greasy
• 1 cup granulated sugar: adds sweetness and tenderness
• 1 cup packed light brown sugar: keeps the cake deeply moist
• 4 large eggs, at room temperature: bring them to room temp quickly by placing in warm water for 10 minutes
• 1 (15 oz) can pumpkin puree: not pumpkin pie filling
• 2 tsp vanilla extract: rounds out the warm spices
• 1/2 cup buttermilk, at room temperature: or make sour milk with 1/2 cup whole milk plus 1 1/2 tsp lemon juice, let sit 5 minutes
• 1 cup chopped pecans: optional, for the batter and topping
• For the glaze:
• 4 oz cream cheese, softened: full fat tastes best here
• 1/4 cup pure maple syrup: grade A dark for robust flavor
• 1 cup powdered sugar: sifted if lumpy
• 1-2 tbsp whole milk or heavy cream: just to thin the glaze

Variations / Substitutions

• Gluten free: use a quality 1:1 gluten free baking flour that contains xanthan gum. The texture will be slightly less lofty but still moist.
• Dairy free: swap the butter for a solid vegan butter stick, use a thick plant based yogurt thinned with a little oat milk in place of the buttermilk, and skip the cream cheese glaze for a simple maple powdered sugar drizzle.
• No nuts: leave the pecans out of the batter and top with toasted pumpkin seeds instead for a little crunch. The glaze is plenty good on its own.
• Spice it differently: swap the ginger and cloves for cardamom and a pinch of black pepper for a chai masala feel. Or add 1 tbsp of fresh orange zest to the batter for a bright citrus note.

Moist Cranberry Orange Loaf Cake is next on our list if this cake is your kind of dessert.

How To Make Thanksgiving Bundt Cake

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C) and generously grease a 10 to 12 cup bundt pan with softened butter, then dust the inside with flour and tap out the excess. In a large bowl, whisk together the 2 1/2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves until the spices are evenly distributed with no streaks of baking powder.

As you whisk, the cinnamon and ginger will fill the air, a good sign the spices are fresh. If your spices have been open for more than a year, consider replacing them so the cake tastes lively rather than flat.

Step 2: Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, or with a hand mixer in a deep bowl, beat the 1 cup room temperature butter, 1 cup granulated sugar, and 1 cup packed brown sugar on medium high speed until the mixture looks light and fluffy, about 4 minutes. Stop the mixer and scrape down the sides and bottom of the bowl once halfway through.

The butter and sugar need to trap air to give the cake height. If the butter is too cold, it won’t cream smoothly; if it’s too soft or greasy, the cake may turn out dense. You want it pliable but still cool, just like a stick of butter left on the counter for 30 minutes.

Step 3: Mix in the Pumpkin and Eggs

With the mixer on low, add the 4 eggs one at a time, letting each disappear into the batter before adding the next. Then pour in the full can of pumpkin puree and the 2 tsp vanilla, beating just until the mixture is uniform and no streaks of orange remain.

The batter will look slightly curdled at this stage, and that’s perfectly fine. The buttermilk in the next step will smooth everything out, so don’t panic and overbeat.

Step 4: Combine the Batter

Reduce the mixer speed to low. Add one third of the dry ingredients, then half of the buttermilk, another third of dry, the remaining buttermilk, and finally the last of the dry mixture. Mix only until the flour just disappears, then use a flexible spatula to fold in the 1 cup chopped pecans if you’re using them.

Stop mixing the moment you no longer see dry pockets. Overworking the gluten leads to a tough, chewy cake, and bundt cakes especially need a soft crumb to contrast the dense shape. The batter will be thick and spoonable, not runny.

Step 5: Bake the Cake

Spoon the batter evenly into your prepared bundt pan and smooth the top with the spatula. Give the pan a gentle tap on the counter to release any air bubbles, then place it in the center of the preheated oven. Bake until a long wooden toothpick inserted near the center comes out clean or with just a few moist crumbs clinging to it, about 50 to 60 minutes for a 10 cup pan.

Set the pan on a wire rack and let the cake cool for exactly 10 minutes. This short rest allows the structure to set so it doesn’t break when you flip it. After 10 minutes, place a cooling rack over the pan, invert the whole thing, and lift the pan away. Let the cake cool completely, about 2 hours, before glazing.

Step 6: Drizzle and Finish the Cake

While the cake cools, make the glaze. In a medium bowl, beat the 4 oz softened cream cheese and 1/4 cup maple syrup with a hand mixer until smooth. Sift in the 1 cup powdered sugar and beat again until thick and glossy, adding 1 to 2 tbsp milk a little at a time until the glaze runs slowly off the back of a spoon.

Drizzle the glaze over the fully cooled cake, letting it drip unevenly down the sides. Immediately scatter the remaining candied or toasted pecans over the top so they stick. Let the glaze set for about 15 minutes, then slice and serve the cake at room temperature, revealing the deep amber crumb and swirl of spice.

How to Get the Cleanest Bundt Release

• Greasing the pan is the most common failure point. Use a pastry brush to coat every crevice with soft butter, then dust with flour and tap out the excess. Alternatively, use a baking spray that contains flour.
• Letting the cake cool only 10 minutes before inverting is the sweet spot. Too long and it sticks, too short and it crumbles.
• If your bundt pan has a intricate design, run a thin silicone spatula gently around the edges and center tube right after it comes out of the oven to help release the cake.
• Room temperature ingredients matter. Pull the butter, eggs, and buttermilk out about 30 to 60 minutes before you start.

Bake times can vary slightly by pan size. Here’s a quick guide:

Keeping Leftovers Fresh

Refrigerate the glazed cake loosely covered for up to 5 days. The crumb stays moist from the pumpkin and buttermilk, but the glaze may soften slightly. Bring slices to room temperature before eating, about 20 minutes on the counter, to let the butter and cream cheese regain their smooth texture.

Frequently Asked Questions

Can I make this cake ahead and freeze it?

Yes, freeze the unglazed cake. Wrap the completely cooled cake tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the fridge, then glaze just before serving.

How do I prevent the cake from sticking to the pan?

Grease the pan with soft butter and a dusting of flour, getting into every groove. A baking spray with flour works even better for intricate designs.

What if I don’t have buttermilk?

Stir 1 1/2 tsp lemon juice or white vinegar into 1/2 cup whole milk and let it sit for 5 minutes. It will thicken and sour, working exactly like buttermilk.

Can I use fresh pumpkin instead of canned?

You can, but you’ll need to drain it well. Roast and puree a sugar pumpkin, then press it between paper towels to remove excess liquid. The cake may be slightly less lofty, but the flavor is excellent.

Thanksgiving Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Calories: 470

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs, room temperature
• 1 (15 oz) can pumpkin puree
• 2 tsp vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 cup chopped pecans (optional)
• 4 oz cream cheese, softened
• 1/4 cup pure maple syrup
• 1 cup powdered sugar
• 1-2 tbsp whole milk or heavy cream

Method

 

1. Preheat oven to 350°F (175°C) and prepare a 10-12 cup bundt pan by greasing and flouring it. Whisk the flour, baking powder, baking soda, salt, and spices together in a bowl.
2. Beat the butter and both sugars on medium-high until light and fluffy, about 4 minutes. Scrape the bowl once.
3. With the mixer on low, add the eggs one at a time, then the pumpkin puree and vanilla. Mix until combined.
4. Add the dry ingredients in three additions alternating with the buttermilk in two additions, starting and ending with the dry. Fold in pecans by hand until no dry streaks remain.
5. Spoon the batter into the pan, tap to settle, and bake until a toothpick comes out clean, about 50-60 minutes. Cool 10 minutes in the pan, then invert onto a rack to cool completely.
6. To make the glaze, beat the cream cheese and maple syrup until smooth. Add the powdered sugar and enough milk to make a pourable glaze. Drizzle over the cooled cake and top with extra pecans. Let set 15 minutes before slicing.

Notes

Let the cake cool completely before glazing or the glaze will melt and run off. The cake keeps well and tastes even better the next day. If you’re making it ahead, leave off the glaze and store at room temperature wrapped tightly, then glaze the morning you plan to serve it.