Pumpkin Bundt Cake
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This amazing Pumpkin Bundt Cake recipe is full of pumpkin flavor with a luscious thick layer of creamy cream cheese frosting on top! You’ll love the silky texture of this cake, it’s perfectly dreamy all on it’s own, without the frosting.
However, when it comes to pumpkin and cream cheese frosting, it’s pretty obvious, were made for each other. A happy marriage indeed. You’ll enjoy these Baked Pumpkin Cake Donuts and this Easy Cinnamon Roll Bundt Cake as well!
Why We Love This Pumpkin Bundt Cake
- This pumpkin bundt cake recipe could be added to your holiday menu or enjoyed with a cup of coffee anytime of the day. A definite a fall and holiday favorite!
- It’s an easy to make recipe loaded with lots of pumpkin flavor, using pumpkin puree and warm, cozy spices!
- It’s a stunning fall cake to look at and even better to indulge in!
- Cream cheese frosting is to die for and who doesn’t love cream cheese and pumpkin together?
To make this bundt cake recipe, you will need a bundt pan
I made these Mini Decadent Chocolate Ganache Bundt Cakes, Chocolate Chip Mini Bundt Cakes, Orange Cream Glazed Pound Cakes these Homemade Chocolate Kahlua & Cream Bundt Cake, and Lemon Blueberry Bundt Cake so far. Oh and a summer fave, these Mini Lemon Bundt Cakes!
Pumpkin Bundt Cake Ingredients You Need
Pumpkin Cake Recipe Ingredients
- all purpose flour
- baking soda
- baking powder
- pumpkin pie spice
- cinnamon
- salt
- unsalted butter softened to room temperature
- canola or vegetable oil olive oil
- granulated sugar
- light brown sugar
- large eggs
- pure vanilla extract
- pumpkin puree, not pie filling
Cream Cheese Frosting with hint of Cinnamon
- cream cheese softened to room temperature
- unsalted butter softened to room temperature
- powdered sugar
- cinnamon
- pure vanilla extract
- milk of choice add more if you want thinner
- Optional: chopped pecans on top
How to Make Pumpkin Bundt Cake
Pumpkin Bundt Cake Recipe
- Start by whisking together the flour, baking soda, baking powder, salt, pumpkin spice and cinnamon together and set aside
- Now, start making the cake batter by mixing together the butter, oil and sugars.
- Mix in the eggs, vanilla, and pumpkin puree.
- Beat in dry ingredients without overmixing but making sure it’s mixed well.
- Pour the batter into a greased bundt pan and bake.
Cream Cheese Frosting with a hint of Cinnamon
- Using a mixer, beat softened cream cheese and butter until smooth and creamy without lumps. Add powdered sugar, cinnamon, and vanilla until well combined, begin adding milk 1 tablespoon at a time until you reach your desired consistency.
A combination of the most delicious frosting made with cream cheese, butter, powdered sugar
It’s not heavy and goes well with the texture of this cake. We put a thick layer of frosting on our cake and got rave reviews from our taste testers. Some even wanted more!
Of course, this pumpkin bundt cake is great on it’s own, or you can even thin out the frosting or make a simple glaze. By adding more milk or more powdered sugar, you can make it the consistency you want.
The Best Method for Easy Bundt Pan Release
- To take care that your bundt cake comes out of the pan easily, without sticking, tearing or breaking apart, you have to properly grease and flour your cake pans. Even when I do this, I sometimes run into problems of my cake not coming out of the pan like I want it to. To get the shortening in the nooks and crannies, you may want to use a pastry brush.
- So, to make life easier, instead of manually greasing and flouring my pan, I prefer to use Baker’s Joy. I freaking love this stuff! If you’ve used it, you know how good it works. If you haven’t, you really should really give it a try. You’ll never want to go back to the old-school way! Baker’s Joy is a combination of oil and flour in a nonstick baking spray that generates a perfect release from your baking pan every time, making baking easier, faster and more successful. It contains no fat, no sodium and no cholesterol, and can be found in the cooking oils or baking sections of most major grocery stores.
- Once the cake comes out of the oven, set the timer for 10 minutes before releasing the cake to your baking rack to cool.
Storing & Freezing Pumpkin Bundt Cake
- Cake is best served at room temperature. If any leftovers, cake can be stored in the refrigerator for up to 3 days.
- Freeze up to 3 months, without frosting, add it after your cake has thawed.
More Variations
- Dazzle your cake with some chocolate chips! Just toss some into your batter!
- Drizzle some salted caramel sauce on top, on the cake or on top of the whole cake!
If you are looking for an easy, great pumpkin cake, this pumpkin bundt cake recipe is for you! It tastes great and it adds simple elegance to your holiday season entertaining is definitely a crowd pleaser, like these Baked Pumpkin Cake Donuts!
If you’re a chocolate lover, you may want to snag the recipe of these Perfect Chocolate Chip Cookies as an added bonus!
More Holiday Cakes!
- “American Beauty” Retro Red Velvet Cake
- Ultimate Carrot Cake
- Vanilla White Bundt Cakes
- Decadent Red Wine Chocolate Cake
- Holiday Chocolate Mint Poke Cake
- Pumpkin Butter Pecan Poke Cake
- Mini Decadent Chocolate Bundt Cakes
- Cinnamon Applesauce Cake
- Caramel Apple Bundt Cake
Pumpkin Bundt Cake
Ingredients
Pumpkin Cake
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ½ cup canola or vegetable oil olive oil
- 1¼ cups granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 15 oz can pumpkin puree not pie filling
Cream Cheese Frosting with hint of Cinnamon
- 8 oz cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 2 ½ to 3 cups powdered sugar
- ½ teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 3-6 tablespoons milk of choice add more if you want thinner
- Optional: chopped pecans on top
Instructions
Pumpkin Cake
- Preheat oven to 350°F.
- In a bowl, combine flour, baking soda, baking powder, pumpkin spice, cinnamon and salt. Set aside.
- Using a mixer, beat butter, oil and sugars until combined. Add the eggs, beat until combined, followed with the pumpkin puree and vanilla, beating until combined. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
- Thoroughly grease a 12-cup bundt pan. (I used Baker’s joy nonstick baking spray with flour). Pour the batter into the pan and spread it into an even layer. Bake for 40-50 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.
Cream Cheese Frosting with hint of Cinnamon
- Using a mixer, beat softened cream cheese and butter until smooth and creamy without lumps. Add powdered sugar, cinnamon, and vanilla until well combined, begin adding milk 1 tablespoon at a time until you reach your desired consistency.
- To frost the cake, add the frosting to a piping bag with a star tube. I used a large one because I wanted a thick layer. Beginning on the interior of the bundt, squeeze the frosting while bringing the bag up the cake and over the side, then back up again in a zig-zag pattern. Store in the fridge or at cool room temp.
- Add some chopped pecans to the top! Add some toffee bits for an extra crunchy bite!
Notes
Recipe slightly modified from Celebrating Sweets
Kim, this is so pretty. I love the way you frosted it, and bundt cakes are my favorite. I hope you had a wonderful Thanksgiving! 🙂 ~Valentina
This bundt cake looks marvelous – beautiful texture and colour! And while I try avoiding sweet frosting, here it’s a must…because pumpkin and cream cheese are a combination made in heaven!