Moist pumpkin bundt cake made with warm spices and real pumpkin puree, perfect for fall baking or holiday gatherings. It bakes up tender with a rich flavor and pairs beautifully with a simple glaze or dusting of powdered sugar.
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Pumpkin Bundt Cake
Not much makes me happier than baking festive treats in the fall and holiday season. This recipe for Pumpkin Bundt Cake is tender, warmly spiced, and full of the pumpkin flavor that we all crave this time of year.
This is the kind of recipe I love to have on hand when the weather turns cooler and pumpkin season arrives. It comes together with simple ingredients and doesn’t require any complicated decorating—just a generous dusting of powdered sugar or a simple glaze.
Slice it up and serve it with coffee, tea, or a scoop of vanilla ice cream for an easy fall treat. Also, if you’re looking for more pumpkin desserts, be sure to check out this recipes below. Happy baking friends!
Want more Pumpkin Recipes? Here are a few of our favorites:
Ingredients for Pumpkin Bundt Cake:
all-purpose flour
baking powder
baking soda
ground cinnamon
pumpkin pie spice
salt
granulated sugar
brown sugar
vegetable oil
eggs
pumpkin puree
milk
vanilla extract
How to Make Pumpkin Bundt Cake:
Preheat oven to 350°F.
Grease and flour a 10–12 cup Bundt cake pan thoroughly, making sure all crevices are coated.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In a large bowl, whisk granulated sugar, brown sugar, and oil until well combined.
Add eggs one at a time, mixing after each addition.
Stir in pumpkin puree, milk, and vanilla until smooth.
Gradually add dry ingredients into wet ingredients, mixing just until no dry streaks remain.
Pour batter evenly into prepared Bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.
For the icing:
Beat the cream cheese and butter together until smooth.
Mix in the powdered sugar, maple syrup, and vanilla until creamy.
Add milk, 1 tablespoon at a time, until the glaze reaches a smooth consistency.
Drizzle over or frost the completely cooled Bundt cake as desired. Let the glaze set for about 20 minutes before slicing.
Optional Garnish: Sprinkle with chopped toasted pecans and a light dusting of cinnamon for a beautiful fall presentation.
Pumpkin Bundt Cake
Moist pumpkin Bundt cake made with warm spices and real pumpkin puree with a simple glaze or dusting of powdered sugar.
Servings: 12
Calories: 321kcal
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 1 15 oz can pumpkin puree
- 1/4 cup milk
- 2 teaspoons vanilla extract
For the icing:
- 4 ounces cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1-3 tbsp milk as needed
-
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
-
In a large bowl, whisk granulated sugar, brown sugar, and oil until well combined.
-
Add eggs one at a time, mixing after each addition.
-
Stir in pumpkin puree, milk, and vanilla until smooth.
-
Gradually add dry ingredients into wet ingredients, mixing just until no dry streaks remain.
-
Pour batter evenly into prepared Bundt pan and smooth the top.
-
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
-
Allow cake to cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.
For the Icing
-
Beat the cream cheese and butter together until smooth.
-
Mix in the powdered sugar, maple syrup, and vanilla until creamy.
-
Add milk, 1 tablespoon at a time, until the glaze reaches a smooth consistency.
-
Drizzle over or frost the completely cooled Bundt cake as desired. Let the glaze set for about 20 minutes before slicing.
-
Optional Garnish: Sprinkle with chopped toasted pecans and a light dusting of cinnamon for a beautiful fall presentation.
Calories: 321kcal | Carbohydrates: 59g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 246mg | Potassium: 162mg | Fiber: 1g | Sugar: 38g | Vitamin A: 289IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg
