If you’re looking for a moist and flavorful Pumpkin Bundt Cake, look no further! This is the recipe you need to bookmark!
I cannot believe it’s October already!
I feel like this year has FLOWN by and already I need to plan my Thanksgiving menu and plans and do my Christmas shopping. Yes, I said Christmas shopping – I like to get it done super early to avoid the crowds and drama. Are you team early shopper or team week (or day) before?
But let’s talk about the present moment: this CAKE. I have been dreaming of something cakey and pumpkin-y and since my pumpkin muffins were such a huge hit with you guys last month, I figured a bundt cake would be an awesome next step in our pumpkin baked goods journey.
Pumpkin Bundt Cake
This Pumpkin Bundt Cake is SO simple to make, it practically makes itself. The batter is a bunch of pantry staples you probably have on hand, save for maybe the pumpkin (unless you stockpile it year-round like I do! Anyone remember the great pumpkin shortage a few years back?!). You’ll need:
- Granulated sugar: for sweetness and flavor
- Vegetable or canola oil: this is our fat and provides amazing moisture to the cake
- Eggs: binders for the cake
- Vanilla extract: for flavor
- Baking soda and salt: our leavening agent – an essential cake baking ingredient. Make sure yours is fresh!
- Salt: for a perfectly balanced cake recipe
- Spices: I used prepared pumpkin pie spice, but in the Notes section of the recipe, I’ll break down a homemade pumpkin pie spice ratio for you. This is paramount to a pumpkin spice cake!
- All-purpose flour: aka, what makes the cake come together!
- Pumpkin: 100% pure pumpkin puree – make sure you don’t accidentally purchase pumpkin pie filling as it isn’t the same. This is our star ingredient!
You basically throw that all together into a stand mixer bowl or regular large bowl and beat it together until it comes together. Told ya it was easy! Then pour it into a heavily greased 10-cup Bundt pan and bake for about an hour.
The Cream Cheese Frosting
Every self-respecting Bundt cake has to have a really good glaze or icing, but this pumpkin Bundt was screaming for a thick cream cheese frosting drizzle. I made it from cream cheese, a pad of unsalted butter, vanilla extract, and some confectioners’ sugar whipped together with an electric mixer. I then piped it over the cooled Bundt cake using a disposable piping bag. Easy!
This cake is supremely moist, tender, and packed with warm, aromatic pumpkin spice flavors. The cream cheese frosting gives a nice tangy balance to a sweet cake. You’re going to LOVE this!
*adapted from my Best Pumpkin Cake with Brown Butter Maple Frosting recipe
The Best Pumpkin Bundt Cake
- 1½ cups granulated white sugar
- 1 cup vegetable or canola oil
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 tsp baking soda
- 3 tsp pumpkin pie spice See Notes for a homemade ratio
- 1/2 tsp salt
- 3 cups all-purpose flour
- 15 oz (1 can) pumpkin puree (100% pure pumpkin)
For Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1 Tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
- 1½ cups confectioners' sugar
- Preheat your oven to 350° F. Liberally grease a 10-cup Bundt pan with shortening and flour, or baking spray. When making Bundts, for added "insurance" I like to use shortening and flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and oil for about 30 seconds or until combined. Add in the eggs, one at a time, mixing on low speed until just blended, followed by the vanilla extract. Meanwhile, in a separate medium bowl, combine the baking soda, pumpkin pie spice, salt, and flour and whisk to incorporate. Alternate adding in the flour mixture with adding in some of the canned pumpkin puree until all of the flour and pumpkin has been added. Make sure to scrape down the bottom and sides of the mixing bowl.
- Pour the pumpkin batter into the prepared Bundt pan and spread out the top. Bake for 60-65 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then very carefully and gently invert it onto a wire rack to cool completely.
- For the frosting: In a medium bowl, combine the softened cream cheese, Tablespoon of butter, and vanilla extract and beat with a handheld electric mixer until creamy and smooth. Add in the confectioners' sugar and mix until fully combined.
- Fill a disposable piping bag with the cream cheese frosting (no need to use a piping tip!) and snip off the end. Pipe the frosting over the cooled Bundt cake. Serve immediately, or store leftovers covered airtight in the fridge.
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
This cake is SO dreamy! I know you’re going to love it, too!
Have a super sweet day!
Your instructions fail to mention when to add the the 2 tsp. vanilla extract to the Bundt cake batter.
Hi Steven, sorry about that – I’ve updated the recipe to reflect adding the vanilla during the egg incorporation.