Fall has arrived, and with it comes the irresistible aroma of this pumpkin bundt cake!
This moist cake is the epitome of autumn comfort. Infused with warm spices like cinnamon, ginger, and nutmeg, it really is a celebration of the season.
The velvety, pumpkin-rich batter bakes to perfection in a beautiful Bundt shape. And a luscious cream cheese frosting cascades down its curves for the perfect bite.
It’s a crowd-pleasing, impressive centerpiece everyone will love. So, let’s get to it!
Why You’ll Love This Pumpkin Bundt Cake
Seasonal Sensation: This pumpkin bundt cake captures the essence of fall with its warm spices and rich pumpkin flavor.
Versatile: This adaptable cake is equally suitable for breakfast, brunch, or dessert and can be enjoyed whenever the craving strikes.
Customizable: You can add chocolate chips, dried fruit, or chopped nuts to the batter. You can also swap out the cream cheese frosting for a yummy maple glaze!
Ingredients
- All-Purpose Flour: The foundation of the cake, giving it structure and a tender crumb.
- Baking Soda & Baking Powder: The leavening agents that help the cake rise to perfection.
- Spices: You’ll need ground cinnamon, ground ginger, ground nutmeg, and ground cloves for that signature fall flavor.
- Salt & Vanilla: Enhance the sweetness and balance the spices.
- Vegetable Oil: Keeps the cake moist and tender without overwhelming the pumpkin flavor.
- Granulated Sugar & Light Brown Sugar: A blend of sugars adds sweetness and a hint of molasses for depth.
- Eggs: The binding ingredient that holds everything together and adds richness.
- Pumpkin Puree: Adds moisture and flavor, making this cake wonderfully seasonal.
- Cream Cheese Frosting: A quick blend of cream cheese, butter, vanilla, cinnamon (optional), and powdered sugar. Make it as thick or thin as you prefer.
How to Make Pumpkin Bundt Cake
This is the kind of treat that makes you want to throw on a sweater, grab a good book, and savor the flavors of the season.
The bad news? It’s pretty much impossible to stop at one slice!
Luckily, it’s a cinch to make.
1. PREP: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. MIX: Whisk the dry ingredients in one bowl and the wet ingredients in a second bowl. Gently stir to combine.
3. BAKE: Pour the batter into the pan, smooth the top, and bake for 55-65 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
4. FROSTING: Beat the cream cheese, butter, vanilla, and cinnamon until smooth. Slowly mix in powdered sugar. Add milk as needed to adjust the consistency.
5. SERVE: Drizzle or spread the frosting over the cooled cake and chill for 10-15 minutes to set. Serve and enjoy!
Tips For the Best Pumpkin Bundt Cake
One of my favorite parts about this cake is the luscious cream cheese frosting drizzled on top.
It adds the perfect touch of tangy sweetness and pairs so well with the spiced pumpkin cake.
That said, it’s pretty darn tasty without it! Just follow these tips, and yours will be too!
- Grease the pan well. Thoroughly grease and flour the Bundt pan to ensure the cake releases easily after baking. Just be sure to tap out the excess flour.
- Room temperature ingredients. Use room temperature ingredients (especially butter and eggs) for better incorporation and a smoother batter.
- Cool properly. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely, about 6-7 hours.
- Garnish. Sprinkle chopped nuts like pecans or walnuts over the glazed cake for added texture and flavor.
How to Store
Bundt cakes always feel a little fancy to me, but they’re surprisingly easy to make.
And this one is sure to impress your friends and family at your next fall gathering or cozy night in.
You can even make it ahead to save on time.
To Store: Keep the cold, frosted pumpkin bundt cake covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. Uncovered cake can be kept at room temp for 5-6 days.
To Freeze: Wrap unfrosted leftovers tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe bag for up to 3 months. Thaw it in the refrigerator before frosting and serving.
More Pumpkin Recipes Your Family Will Love
Pumpkin Banana Bread
Pumpkin Cake
Pumpkin Spice Pancakes
Pumpkin Snickerdoodle Cookies
Pumpkin Bundt Cake
12
servings20
minutes1
hour5
minutes577
kcalThis pumpkin bundt cake with cream cheese frosting is a must-make fall treat. It boasts an insanely moist, spice-laden crumb and a dreamy, rich topping.
Ingredients
- For the Bundt Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups granulated sugar
1 cup light brown sugar, packed
4 large eggs
1 (15 ounce) can 100% pumpkin puree
2 teaspoons pure vanilla extract
- For the Cream Cheese Frosting
4 ounces cream cheese, softened
1/4 unsalted butter, softened
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon, optional
1-2 cups powdered sugar
1-2 tablespoons milk
Instructions
- Preheat the oven to 350°Fahrenheit (175°C). Generously grease a 10- or 12-cup Bundt pan thoroughly with butter or non-stick spray, then dust lightly with flour to prevent sticking.
- Make the cake: In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Set aside.
- In a separate bowl, whisk the oil, sugars, eggs, pumpkin, and vanilla until smooth.
- Add the wet ingredients to the dry and mix gently by hand with a spatula until just combined. Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out with only a few crumbs. Let the cake cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.
- Make the frosting: In a medium bowl, beat the cream cheese and butter until smooth. Scrape the bottom and sides of the bowl, add the vanilla and cinnamon, and beat again.
- Slowly mix in the powdered sugar until the desired consistency is reached. If needed, add the milk, a little at a time, to thin the frosting.
- When the cake has completely cooled, drizzle, spoon, or pipe the frosting over the top. Chill for 10-15 minutes to help it set, then slice and enjoy!
Notes
- Thoroughly grease and flour the Bundt pan to ensure the cake releases easily after baking. Just be sure to tap out the excess flour.
