I made this Pumpkin Spice Bundt Cake with Glaze because I needed a legitimate excuse to eat an entire cake for breakfast and call it “research.” It’s cozy, spiced like sweater weather in a pan, and glazed so it looks like you actually tried. It’s the kind of dessert that impresses guests, soothes a sugar-starved soul, and tastes like fall decided to live in your oven.

One time my husband tried to be helpful and “check on the cake” while it cooled. He heroically lifted the bundt pan with oven mitts, forgot gravity was a thing, and performed a slow-motion pirouette that left glaze on the ceiling and cake on the counter. My kids applauded. I cried a little—and then we ate it anyway with a fork and a proud lack of dignity. Moral: if you’re going to mess up, do it glamorously.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍰

MORE OF OUR FAVORITE…

Why You’ll Love This Pumpkin Spice Bundt Cake with Glaze

– It tastes like a pumpkin latte you didn’t have to leave the house for (plus pastry).
– The glaze makes it look fancy enough to fake sophistication at brunch.
– Moist but sturdy — slices like a grown-up, but you can still elbow people for the last piece.
– It’s forgiving: overmixed batter? Still edible. Overcooked? Spray with glaze and deny everything.

Time-Saving Hacks

– Use canned pumpkin because chopping squash is a small war you don’t need.
– One-bowl method: melt butter, whisk, add dry stuff, stir. Minimal drama, fewer dishes.
– Buy pre-mixed pumpkin spice. Yes, the combo of cinnamon, nutmeg, and my dignity is store-bought.
– Microwave the glaze for 10 seconds between coats instead of reheating on the stove—less babysitting.
– Line the pan with baking spray + a little flour and call it “nonstick heroics” to avoid scraping cake bits for days.

Serving Ideas

– With strong coffee and zero guilt. Espresso if you need to be energetic for the kids.
– A scoop of vanilla ice cream if you’re pretending diets don’t exist after 6pm.
– Drizzle extra salted caramel for dramatic effect (and to hide baking sins).
– Serve with wine if the kids drove you nuts today. Full disclosure: most days deserve wine.
– Or just cut huge slices and skip ceremony—honest portion control is a lie we tell ourselves.

What to Serve It With

A predictable but satisfying lineup: hot coffee, a splash of milky chai, whipped cream, or vanilla ice cream. If you’re feeling ambitious, a dollop of spiced mascarpone or a smear of cream cheese frosting pairs beautifully. If you’re not feeling ambitious, the cake is excellent with your bare hands and a sense of inevitability.

Tips & Mistakes

– Don’t overmix the batter. Gentle folding = tender crumb. I learned this the crunchy way.
– Use a proper bundt pan and grease it well; nothing says “I hate baking” like a broken cake. Yes, this pan is too small. No, I won’t wash fewer dishes.
– Check with a toothpick in several places. If it comes out with a few moist crumbs, it’s done. If it’s still wet, give it five minutes and lie to yourself gently.
– Let it cool long enough so the glaze doesn’t slide off like weeping icing. Patience is a flavor enhancer.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer keeping, wrap slices tightly in plastic wrap or store in an airtight container for up to 4 days. Freeze single slices wrapped in parchment and foil for up to 2 months—thaw in the fridge or warm for 10 seconds in the microwave to resurrect.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try adding chopped pecans or chocolate chips, using brown butter for nuttiness, or swapping half the flour for whole wheat for that “I care about fiber” vibe.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!