Welcome to the ultimate autumn indulgence: a **soft, wonderfully spiced pumpkin cream cheese bundt cake** that promises to be the star of your fall dessert table. This recipe features a luscious ripple of dairy-free maple ‘cream cheese’ swirled throughout an incredibly moist and tender pumpkin cake. What makes it even more remarkable? It’s entirely made in just one bowl, completely free of eggs and dairy – yes, it’s 100% vegan! To crown this masterpiece, a homemade toasted maple pecan glaze adds an irresistible touch. This pumpkin bundt cake is not just easy to bake; it’s an absolute showstopper, guaranteed to impress every guest with its exquisite flavor and stunning appearance.
Why This Vegan Pumpkin Bundt Cake Deserves a Spot on Your Table This Fall
If you’re searching for a dessert that marries minimal effort with maximum impact, look no further. This ridiculously moist and gorgeously soft **vegan pumpkin cream cheese bundt cake** is truly a marvel. Forget complicated baking processes; this entire recipe comes together in a single bowl with just a whisk, proving that extraordinary flavor doesn’t require extensive cleanup or advanced culinary skills. It’s a game-changer for anyone who loves homemade treats but appreciates simplicity.
Imagine sinking your teeth into a tender, rich pumpkin cake, infused with classic fall spices like cinnamon, nutmeg, and cloves, perfectly complemented by a sweet, tangy ribbon of dairy-free maple cream cheese. Then, picture that exquisite slice drizzled generously with a golden, nutty toasted maple pecan glaze. It’s a symphony of textures and flavors that embodies the essence of autumn in every bite. The best part? Despite being entirely plant-based, egg-free, and dairy-free, no one will ever suspect it’s vegan. Its decadent taste and luxurious texture rival any traditional bundt cake, making it perfect for impressing even the most discerning palates.
While I adore classic fall desserts like my vegan pumpkin cake (which inspired this very recipe!) or a comforting slice of pecan pie or apple pie for Thanksgiving dinner, this particular pumpkin bundt cake has earned its permanent seat at the holiday table. It offers a unique combination of familiar flavors with an elegant presentation, making it ideal for special occasions or simply elevating an everyday meal.
Overview: Making & Assembling Your Vegan Pumpkin Bundt Cake
For the complete written instructions, precise ingredient measurements, and a printable recipe card, please scroll to the bottom of this post. For a quicker navigation, you can also use the “jump to recipe” button located at the top of the page. This section provides a brief, visual-friendly overview of the key steps to help you understand the baking process before you begin.
As highlighted, this **vegan pumpkin bundt cake** is designed for simplicity. Both the pumpkin cake batter and the dairy-free cream cheese filling come together effortlessly in separate bowls with just a whisk. This streamlined approach means less fuss and more time to enjoy the delightful aromas filling your kitchen.
To start: You’ll combine all the ingredients for the dairy-free cream cheese batter. A quick whisk, and it’s ready to be set aside while you prepare the main cake components.
Next, for the rich pumpkin batter: You’ll first whisk together the wet ingredients until thoroughly combined, then gradually incorporate the dry ingredients. The resulting batter should be consistently smooth and pleasantly thick, signaling it’s ready for the next step.
Time to assemble and bake: The magic happens in layers. First, a generous portion of the pumpkin batter forms the base, followed by an even layer of the creamy, dairy-free maple cream cheese filling. Finally, the remaining pumpkin cake batter is gently spread over the top. For a visual guide on how to achieve this beautiful layering and subtle swirl, you can watch the process here!
Once baked to golden perfection: Patience is key. Allow your beautiful **vegan pumpkin bundt cake** to cool in the pan for a good 30-40 minutes before attempting to invert it. Pumpkin cakes tend to be denser and require a longer cooling period to set properly, preventing any dreaded breakage. Once sufficiently cooled, carefully invert the cake onto a cooling rack, let it cool completely, then drizzle generously with the delightful maple pecan glaze. Then, it’s time to slice and savor every delicious bite!
A Key Tip for Ensuring Your Bundt Cake Comes Out Clean Every Time
One of the most common frustrations when baking a bundt cake is having it stick to the pan. To guarantee your beautiful **vegan pumpkin bundt cake** releases perfectly every single time, I have a crucial tip: flour your bundt pan right before you add the batter, not too far in advance. If you grease and flour the pan too early, the flour can settle and clump at the bottom, creating an uneven coating that defeats the purpose and makes sticking more likely.
By preparing your pan immediately before assembling the cake, you ensure a fresh, even layer of flour that acts as a protective barrier, allowing your magnificent pumpkin bundt cake to slide out effortlessly and beautifully intact. This small but significant adjustment makes all the difference in achieving that picture-perfect bundt cake shape.
The Irresistible Toasted Maple Pecan Glaze
Beyond the cake itself, the **toasted maple pecan glaze** is one of my absolute favorite elements of this dessert. The transformation of raw pecans into golden, fragrant, toasted nuts is nothing short of magical. When these nutty morsels are then folded into a sweet, maple-infused glaze, it creates a flavor profile that is truly the epitome of autumn in a single bite. The warmth of the maple syrup combined with the earthy, buttery notes of toasted pecans creates a truly unforgettable topping.
Imagine this rich, aromatic glaze delicately cascading over the valleys and peaks of your freshly baked **vegan pumpkin bundt cake**. It’s more than just a topping; it’s the finishing touch that elevates the entire experience, turning a delicious cake into a dream come true. This glaze adds not only an incredible depth of flavor but also a satisfying textural contrast with the tender cake.
And making this exquisite glaze is surprisingly simple! Begin by toasting your chopped pecans, either in a dry pan over medium heat until they become aromatic and slightly browned, or spread on a baking sheet in the oven. Remember, no oil is needed for toasting! Once cooled slightly, simply whisk the toasted pecans with powdered sugar, maple syrup, and a touch of vegan heavy cream or cashew cream until you achieve a smooth, pourable consistency. Then, with a flourish, drizzle it over your beautifully inverted pumpkin cream cheese bundt cake, allowing it to cascade down the sides for a stunning presentation.
Can I Omit the Cream Cheese Layer?
Absolutely! While the dairy-free maple cream cheese ripple adds a wonderful tang and extra moisture to this **vegan pumpkin bundt cake**, it’s entirely optional. If you prefer a simpler pumpkin cake or are short on time, you can easily omit this layer without significantly altering the integrity of the cake itself. The cake will still be incredibly moist, flavorful, and spiced to perfection, focusing purely on the delightful pumpkin notes.
If you decide to skip the cream cheese filling, simply proceed with the pumpkin cake batter and bake it as a single layer. You’ll find that the baking time will adjust slightly; the cake will likely be ready in about 50-55 minutes, rather than the 55-60 minutes typically required with the added cream cheese layer. Always perform a toothpick test to ensure it comes out clean before removing it from the oven. This flexibility means you can customize this recipe to perfectly suit your preferences and schedule, making it an even more versatile addition to your fall baking repertoire.
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If you make this incredible recipe, please take a moment to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback truly helps others discover and enjoy these recipes! As always, I absolutely adore seeing your beautiful culinary creations, so be sure to tag me on Instagram and Pinterest! Happy baking!
Print Recipe
MOIST Vegan Pumpkin ‘Cream Cheese’ Bundt Cake with Maple Pecan Glaze
- Author: Britt Berlin
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 12 minutes
- Yield: 16 servings (1x)
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This SOFT, wonderfully spiced pumpkin cream cheese bundt cake has a ripple of dairy free maple ‘cream cheese’ throughout the most moist and tender pumpkin cake. Made just with one bowl and absolutely no eggs nor dairy (so yeah, it’s vegan!), and topped with a toasted maple pecan glaze! This pumpkin cake is easy yet an absolute showstopper for fall!
Ingredients
Cream cheese filling:
- 12 ounces vegan cream cheese, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 tbsp maple syrup
- 3 tbsp cornstarch or arrowroot starch
Vegan Pumpkin Bundt Cake:
- 1 1/4 cup (300 mL) vegan buttermilk
- 4 cups (500 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- 1 tbsp pumpkin pie spice
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1/2 cup (113 g) vegan butter, melted
- 1/2 cup (110 g) neutral cooking oil
- 1 can (15 ounces) pumpkin puree
- 1/4 cup (60 g) dairy free yogurt, room temperature
- 1 tbsp vanilla extract
Maple Pecan Glaze:
- 1 cup chopped pecans
- 2 cups (280 g) powdered sugar
- 2 tbsp maple syrup
- 1–2 tbsp vegan heavy cream or cashew cream
Instructions
- Prepare the vegan buttermilk first: In a small bowl, whisk together the dairy-free milk and apple cider vinegar. Set aside for 5-7 minutes to curdle. You can begin preparing the dry ingredients while this is setting.
- Prep: Preheat your oven to 350°F (175°C). We will prepare the bundt cake pan just before assembling the cake batter.
- Make the cream cheese filling: In a separate small bowl, whisk together all the vegan cream cheese filling ingredients until smooth and well combined. Set this mixture aside.
- Make the pumpkin cake batter: In a large mixing bowl, combine the pumpkin puree, granulated sugar, light brown sugar, melted vegan butter, neutral cooking oil, dairy-free yogurt, and vanilla extract. Whisk thoroughly until all wet ingredients are fully combined and smooth. Next, add the sea salt, baking powder, baking soda, and pumpkin pie spice to the wet mixture and whisk again to fully incorporate. Finally, add the all-purpose flour (or gluten-free blend) along with the prepared vegan buttermilk. Whisk gently until the flour is just incorporated and no dry streaks remain. Be careful not to overmix the batter.
- Prepare the bundt cake pan: Generously grease a 10-cup bundt cake pan with olive oil or a non-stick baking spray. Lightly dust the entire greased surface with about a tablespoon of flour, rotating the pan to ensure an even coating. Tap out any excess flour. Set aside until ready to assemble.
- Assemble the cake: Carefully pour approximately half of the pumpkin cake batter into the bottom of the prepared bundt cake pan, spreading it evenly. Then, spoon the dairy-free cream cheese filling in an even layer on top of the pumpkin batter. Finish by carefully topping with the remaining pumpkin cake batter. For a subtle swirl, you can gently run a butter knife through the layers once or twice, but remember, less is more to keep the layers distinct.
- Bake: Place the filled bundt cake pan into the preheated oven. Bake for 55-60 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean with no wet batter.
- While the cake is baking, prepare the maple glaze: Begin by toasting the chopped pecans. You can do this in a dry skillet over medium heat for 4-5 minutes, stirring occasionally until they are fragrant and lightly golden, or spread them on a baking sheet in the oven for a similar time. Remove from heat and set aside to cool slightly. To make the glaze, whisk together the powdered sugar, maple syrup, and 1-2 tablespoons of vegan heavy cream (or cashew cream) until you achieve a smooth, pourable consistency. Adjust cream quantity as needed for desired thickness.
- Cool the cake: Once baked, remove the pumpkin bundt cake from the oven. Let it cool in the pan for at least 40 minutes. This extended cooling time is crucial for bundt cakes, especially those made with pumpkin, as it allows the dense cake to firm up sufficiently to prevent it from breaking when inverted. After cooling, carefully place a serving plate or a wire cooling rack over the top of the bundt cake pan and invert the cake onto it.
- Decorate the bundt cake: Stir the toasted pecans into the prepared maple glaze. Drizzle the glaze generously over the cooled, inverted bundt cake, allowing it to drip attractively down the sides.
- Serve and enjoy! Slice the **vegan pumpkin cream cheese bundt cake** and serve. Store any leftover cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months for longer storage.
Notes
Gluten-free option: For a successful gluten-free version of this bundt cake, I highly recommend using King Arthur Measure for Measure Gluten-Free Flour blend.
