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.
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