Pumpkin bundt cake is a soft, moist and perfectly spiced pumpkin cake made in a bundt pan. Enjoy this pumpkin spiced bundt cake topped with a sweet, creamy and tangy cream cheese frosting. It’s the perfect, easy to make dessert for fall.
Jump to:
Why Should You Make This Recipe
There are few things I love more than cozy pumpkin recipes when the weather gets cooler. I especially love my Starbucks Pumpkin Bread, Pumpkin Bread with Cream Cheese Frosting, Pumpkin Donuts, and Pumpkin Coffee Cake recipes. This pumpkin bundt with cream cheese frosting is no exception. It’s filled with the coziest flavors and textures of the season.Here are a few reasons I know you’ll reach for this pumpkin spice cake over and over again.
- Layers of flavors and textures. From the moist and spice filled pumpkin cake, to the sweet, creamy and tangy cream cheese frosting, this pumpkin pound cake will delight your fall loving senses.
- Easy to make. This quick and easy pumpkin bundt cake can be made in one bowl with a whisk and a bundt pan. The cream cheese frosting is just as easy to make. Which makes this pumpkin bundt cake the perfect cake for Thanksgiving and all your other fall gatherings.
Ingredients
This easy fall bundt cake with cream cheese glaze requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Pumpkin Bundt Cake
- Dry Ingredients: Gather all purpose flour, baking soda, baking powder, ground cinnamon, ginger, nutmeg, cloves, all spice, cardamom and salt.
- Wet Ingredients: Gather oil, light brown sugar, granulated sugar, canned pumpkin puree and vanilla extract.
For the Cream Cheese Frosting
Gather all cream cheese, vanilla extract, powdered sugar and milk.
Substitutions
This moist fall pumpkin cream cheese bundt cake is as easy to make as it is delicious. If you’re missing any ingredients, here are my recommended ingredient substitutions if you need them.
- All purpose flour: To make this pumpkin cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (330 g) versus cup for cup.
- Baking Soda and Baking Powder: Both are needed to help this pumpkin bread rise properly. Make sure both are in date.
- Ground “Fall” Spices: This easy pumpkin spiced bundt cake is full of warming spices. The ground spices are the perfect blend of aromatics to make this easy pumpkin cake really shine. If you don’t have all the spices, feel free to use any blend of baking spices you have on hand. Pumpkin spice, chai spice or apple pie spice blends would all work well in this recipe. Use 4 - 5 teaspoons of spices in this autumn bundt cake.
- Oil: Any neutral tasting oil will work well. I personally love baking with avocado oil or a very light olive oil.
- Granulated Sugar and Brown Sugars: This recipe calls for both granulated and brown sugars. For even more fall flavor, maple sugar would also work well to make this pumpkin pound cake refined sugar free.
- Eggs: This recipe hasn’t been tested without eggs.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Cream Cheese and Butter: You can use dairy free versions of both to make the cream cheese icing for bundt cake pumpkin cake. You can also use a vegan or dairy free version like this one from Miss Jones Baking Co.
Variation
- Mini Pumpkin Bundt Cakes: Prepare the pumpkin cake batter according to the recipe directions. Grease 1- 2 (6) count mini bundt pan(s) with non stick spray. Pour the pumpkin spiced cake batter into the prepared cavities no more than ? full. Bake for about 20 minutes, checking back every 1 - 2 minutes until a toothpick inserted into the center of the mini pumpkin bundt cakes come out with a few moist crumbs. Prepare the cream cheese glaze as written and top each mini bundt cake with the cream cheese frosting.
- Pumpkin Bundt Cake Mix-Ins: Feel free to add 1 cup semi sweet chocolate chips. Add 1 cup chopped nuts such as pecans or walnuts for a little extra crunch.
- Toppings: If you like, skip the cream cheese glaze in favor of a drizzle of salted caramel or dusting of powdered sugar. Make a maple icing by mixing 1 ½ cups (180 g) powdered sugar with 2 - 3 tablespoons (30 - 45 ml) maple syrup and 1 - 2 tablespoons (15 - 30 ml) milk until smooth and well combined. For a chocolate glaze, use the chocolate glaze recipe from my Chocolate Pound Cake.
How To Make
Learn how to make pumpkin bundt cake in a few easy steps.
- Preheat the oven to 350 F (170 C).Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan). In a large bowl, whisk the flour, baking soda, baking powder, ground spices and salt together until well combined.
- In another large mixing bowl, add the oil, granulated sugar and light brown sugar. Whisk well to fully combined. Add in the eggs, pumpkin puree and vanilla extract. Whisk well to fully combined. Add in the dry ingredients to the wet. Whisk well to fully combine the dry and wet ingredients. The mixture will look similar to a velvety cake batter. If you plan on adding chocolate chips or nuts, add them now.
- Pour the pumpkin cake batter into the prepared bundt pan. Bake the cake for 45 - 60 minutes or until a toothpick inserted into the center of the moist pumpkin cake comes out with a few moist crumbs. Cool the cake in the bundt pan for 10 minutes. Invert the pan to the top of the bundt cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan. Allow the cake to cool to room temperature before applying the cream cheese glaze.
- Add the room temperature cream cheese to a large mixing bowl. Using a flexible spatula, spoon or hand mixer, cream the cream cheese until smooth across the bottom of the bowl. Mix in the powdered sugar and vanilla until smooth and well combined. If needed, add 1 - 2 tablespoons of milk to thin the glaze to your desired thickness. Top or drizzle the cream cheese glaze to the completely cooled pumpkin cake. Allow about 1 hour for the glaze to set enough to slice the cake cleanly. Slice and enjoy.
How To Store, Freeze and Thaw
- Store: without frosting: Place the unglazed pumpkin bundt in an airtight container at room temperature for up to 3 days. Then transfer to the fridge for up to another 3 - 4 days. Once the cream cheese frosting is added to the pumpkin bundt, the cake will need to be store in the fridge only. Place the pumpkin cream cheese bundt cake in an airtight container in the fridge for up to one week.
- Freeze: Individually wrap each slice of pumpkin cake in plastic wrap. Place each wrapped slice in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and best way to thaw the pumpkin cake with cream cheese is to let it thaw slowly in the fridge overnight.
M’s Expert Tips
- Use a non-stick spray. Prevent the cake from sticking to the bundt pan by spraying a non stick bundt pan with non stick spray. If needed, take a pastry brush or even a clean paper towel and work the spray into all the grooves of the pan.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed pumpkin cake and smooth cream cheese icing for the bundt cake.
- Don’t overmix the pumpkin batter: Make sure to mix the dry ingredients into the wet until just combined.
- Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
- Troubleshooting removing the bundt cake. If the cake feels as though it could be stuck try sliding a silicone knife or thin mini offset spatula down along the sides of the pan, gently pushing the cake away from the pan. Another trick is to lay a dish towel in the sink, pour steaming hot water over the towel and placing the bundt pan (cake side facing up) on top of the steaming dish towel for 10 -15 minutes. The steam will help the cake release from the bundt pan. One last trick (only if you used an oil agent to grease the pan) is to cool the cake in the pan for one hour. Then transfer the cake to the freezer for 1 - 2 hours. Then use a silicone knife or thin mini offset spatula to gently release the cake before inverting it onto a cooling rack.
FAQs
Can I make this pumpkin bundt cake with cream cheese recipe in a different sized pan?
Yes, you can make this pumpkin bundt cake as mini pumpkin bundt cakes or as (2) 8 x 4 or 9 x 5 pumpkin loaf cakes. The baking time will vary based on the pans. Mini bundt cakes will bake around 20 - 30 minutes, while the loaf cakes will bake around 40 - 50 minutes.
Why is my pumpkin bundt cake dry?
This can be caused by too much flour, overmixing the batter, especially once the dry ingredients are mixed in or over baking the pumpkin bundt cake.
Do you refrigerate pumpkin bundt cake?
Refrigeration helps to extend the freshness of the pumpkin cake. If the pumpkin bundt has cream cheese frosting, it need to be stored in the fridge the entire time.
Other Pumpkin Recipes to Try
If you try this Pumpkin Bundt Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Pumpkin Bundt Cake Recipe
Pumpkin bundt cake is a soft, moist and perfectly spiced pumpkin cake made in a bundt pan. Enjoy this pumpkin spiced bundt cake topped with a sweet, creamy and tangy cream cheese frosting. It’s the perfect, easy to make dessert for fall.
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 1 whisk and flexible spatula or spoon
Ingredients
Pumpkin Bundt Cake
- 2¾ cups (330 g) all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground all spice
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 1 cup (240 ml) canola, olive or avocado oil
- 1 cup (200 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 15 oz. canned pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
Cream Cheese Frosting
- 4 oz. (113 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons (15 - 30 ml) milk, as needed
Instructions
- Preheat the oven to 350 F (170 C).Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan).
- In a large bowl, whisk the flour, baking soda, baking powder, ground spices and salt together until well combined.2¾ cups (330 g) all purpose flour, 1 teaspoon baking soda, ¾ teaspoon baking powder, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground all spice, ¼ teaspoon ground cardamom, ½ teaspoon salt
- In another large mixing bowl, add the oil, granulated sugar and light brown sugar. Whisk well to fully combined. Add in the eggs, pumpkin puree and vanilla extract. Whisk well to fully combined. Add in the dry ingredients to the wet. Whisk well to fully combine the dry and wet ingredients. The mixture will look similar to a velvety cake batter. If you plan on adding chocolate chips or nuts, add them now. Pour the pumpkin cake batter into the prepared bundt pan.1 cup (240 ml) canola, olive or avocado oil, 1 cup (200 g) light brown sugar, ¾ cup (150 g) granulated sugar, 3 large eggs, room temperature, 15 oz. canned pumpkin puree, 2 teaspoons (10 ml) vanilla extract
- Bake the cake for 45 - 60 minutes or until a toothpick inserted into the center of the moist pumpkin cake comes out with a few moist crumbs. The edges of the cake will also pull slightly away from the sides of the bundt pan.
- Cool the cake in the bundt pan for 10 minutes. Invert the pan to the top of the bundt cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan. Allow the cake to cool to room temperature before applying the cream cheese glaze.
- Add the room temperature cream cheese to a large mixing bowl. Using a flexible spatula, spoon or hand mixer, cream the cream cheese until smooth across the bottom of the bowl. Mix in the powdered sugar and vanilla until smooth and well combined. If needed, add 1 - 2 tablespoons of milk to thin the glaze to your desired thickness.4 oz. (113 g) cream cheese, room temperature, 1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract , 1 - 2 tablespoons (15 - 30 ml) milk, as needed
- Top or drizzle the cream cheese glaze to the completely cooled pumpkin cake. Allow about 1 hour for the glaze to set enough to slice the cake cleanly. Slice and enjoy.
Notes
Store: Place the unglazed pumpkin bundt in an airtight container at room temperature for up to 3 days. Then transfer to the fridge for up to another 3 - 4 days. Once the cream cheese frosting is added to the pumpkin bundt, the cake will need to be store in the fridge only. Place the pumpkin cream cheese bundt cake in an airtight container in the fridge for up to one week.
See the Variations section of the blog post to make this pumpkin bundt cake as mini pumpkin bundt cakes, to add chocolate chips or nuts, or to top this bundt cake with a maple or chocolate glaze.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply