Introduction

This Pumpkin Bundt Cake is a moist and flavorful autumn treat, perfect for cozy gatherings or a comforting dessert. Infused with warm spices and topped with a creamy cinnamon frosting, it’s sure to become a fall favorite.

A round bundt cake with a rich golden-brown color rests on a white plate against a white marbled background. The cake has thick, creamy white icing drizzled heavily in long, even streams over the top, flowing down the sides but not pooling at the bottom. The texture of the cake looks soft and moist, while the icing is smooth and glossy. There are gold forks and a cake server placed in the bottom right corner, adding a touch of elegance to the setting. A white cloth with orange stripes is slightly visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all purpose flour*
1 teaspoon baking soda
2 teaspoons baking powder
2½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon ground star anise (optional)
½ teaspoon kosher salt
½ cup unsalted butter (softened to room temperature)
½ cup canola or vegetable oil
1¼ cups granulated sugar
½ cup light brown sugar (packed)
3 large eggs
2 teaspoons pure vanilla extract
15 oz can pumpkin puree (not pie filling)
4 oz cream cheese (softened to room temperature)
4 tablespoons unsalted butter (softened to room temperature)
1½ cups powdered sugar
¼ teaspoon cinnamon
½ teaspoon pure vanilla extract
Milk (a couple tablespoons, to thin frosting)

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the center.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ground star anise (if using), and kosher salt. Set this dry mixture aside.
Step 3: Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter, oil, granulated sugar, and brown sugar until well combined.
Step 4: Add the eggs one at a time, beating after each addition until combined.
Step 5: Mix in the pumpkin puree and vanilla extract, scraping the sides and bottom of the bowl as needed.
Step 6: Gradually add the dry ingredients to the wet mixture, beating until no flour streaks remain, and scrape the bowl as necessary.
Step 7: Thoroughly grease a 12-cup bundt pan with nonstick baking spray and flour.
Step 8: Pour the batter evenly into the prepared bundt pan and spread to smooth the top.
Step 9: Bake for 40 to 50 minutes, or until a long toothpick inserted into the center comes out clean.
Step 10: Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert the pan carefully and remove the cake to cool completely on the rack.
Step 11: To make the frosting, beat the cream cheese and softened butter together until smooth and combined.
Step 12: Add powdered sugar, cinnamon, and vanilla extract. Beat on low speed to start, then increase to high until well mixed, scraping the bowl as needed.
Step 13: Add milk one tablespoon at a time until the frosting reaches a drizzleable consistency (about 2-3 tablespoons).
Step 14: Transfer the frosting to a piping bag with the tip cut off. Starting on the inside of the bundt cake, drizzle the frosting in a zigzag pattern over the cake.
Step 15: Store the cake in the fridge or at a cool room temperature until ready to serve.

Tips & Variations

For extra flavor, toast the spices briefly before adding them to the dry ingredients.
Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer homemade blends.
Use cream cheese frosting as a base and add a splash of maple syrup for a sweet twist.
If you don’t have a bundt pan, a tube pan or a regular cake pan will also work, just adjust baking time accordingly.

Storage

Store the Pumpkin Bundt Cake in an airtight container in the refrigerator for up to 5 days. The frosting is cream cheese based, so refrigeration is best. Bring the cake to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake for up to 2 months; thaw completely before frosting.

How to Serve

A close-up view of a single slice of moist orange-brown cake with a soft crumb texture, sitting on a white plate. The slice has two visible layers: the main cake layer is thick, dense, and spongy, and it is topped with a smooth, creamy off-white frosting that gently drapes over the edges. Next to the plate is a gold spoon partially inserted into the cake. The scene includes a cinnamon stick and a white cloth with orange stripes on a white marbled surface in the background, along with a blurred view of the whole frosted cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin cooked and pureed until smooth. Make sure to cook and drain it well to avoid excess moisture which can affect the cake’s texture.

What if I don’t have a bundt pan?

You can bake this cake in a tube pan or two 9-inch round cake pans. Adjust the baking time accordingly and check doneness with a toothpick.