Name: Pumpkin Spice Bundt Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2.5 cups all purpose flour; 1 3/4 cup pumpkin puree (15 oz can); 1/2 cup butter; 3 large eggs; 1 cup sugar; 3/4 cup brown sugar; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 tsp baking soda; 2 tsp baking powder; 1 tbls pumpkin pie spice; 1 tsp cinnamon; 1/2 tsp salt; 8 oz cream cheese (softened); 1 stick butter (softened ); 3-4 cups powdered sugar; 1/4 tsp cinnamon; 1/4 tsp pumpkin spice; 2 tsp vanilla

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Pumpkin spice bundt cake recipe: Moist and flavorful with cinnamon frosting. Easy to make and decorate for a delightful treat!

This pumpkin spice bundt cake is so delicious, the pumpkin puree in the recipe makes it such a perfect moist consistency, paired with a spiced cinnamon frosting = pure delight. Bundt cakes are one of my favorite sweets, and I love how easy they are to make AND decorate. They already look elegant before decorating because of the fluted edges. Drizzle some cream cheese frosting all around and there you go. You will have one of the most stunning pumpkin desserts perfect for the fall season.

Recipe Overview: Pumpkin Spice Bundt Cake with Cream Cheese Frosting

⏱ Prep Time: 30 minutes
👩🏻‍🍳 Baking Time: 45 minutes
⏳ Total Time: 1 hour 15 minutes
🍞 Serving: 12
⚡ Calories: 638 calories per serving
🍂 Flavor Profile: Warm and spiced pumpkin cake with autumnal flavors, complemented by rich, tangy cream cheese frosting.
👌 Difficulty: Medium — for home bakers comfortable with bundt cakes and frosting.

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Recipe Overview: Pumpkin Spice Bundt Cake with Cream Cheese Frosting
Why You Will Love This Pumpkin Spice Bundt Cake Recipe
Tools:
Ingredients:
Frosting:
Steps to mix the batter:
Mix the Frosting:
To decorate:
How to properly prep the bundt cake pan:
How to properly cool a bundt cake:
FAQ's
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Pumpkin Spice Bundt Cake with Cream Cheese Frosting
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As soon as the temperatures drop in the fall and the first leaf starts turning color, I am all over pumpkin recipes. If you're like me, you love pumpkin and you're looking for a fall classic recipe, look no further. This easy pumpkin bundt cake recipe is a crowd-pleaser, full of warm fall spices. It isn't a lot of work and looks absolutely darling with just simple frosting drizzles.

Why You Will Love This Pumpkin Spice Bundt Cake Recipe

Delicious Flavor: The pumpkin puree adds depth and richness to the cake, while the blend of spices creates a warm, comforting taste.
Moist Texture: With the addition of the pumpkin puree, you will have a wonderfully moist pumpkin bundt cake.
Ease of Preparation: Bundt cakes are known for their simplicity, making this recipe perfect for both novice and experienced bakers alike.
Decorating Versatility: The fluted edges of the bundt cake make it visually appealing even before any decoration. Adding cream cheese frosting or a maple glaze allows for endless creative possibilities.
Seasonal Appeal: With its pumpkin flavor and spice, this delicious pumpkin spice bundt cake is perfect for autumn gatherings, Thanksgiving dinners, or any time you crave a taste of fall.
Crowd Pleaser: Whether served at a family dinner or a holiday party, this pumpkin spice cake is sure to impress and satisfy guests of all ages.

Tools:

bundt cake pan

Ingredients:

2.5 cups all purpose flour
1 ¾ cup pumpkin puree (15 oz can)
½ cup butter (room temperature)
3 large eggs
1 cup sugar
¾ cup brown sugar
½ cup vegetable oil (or olive oil)
2 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoon baking powder
1 tbls pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon salt

Frosting:

8 oz cream cheese
1 stick of butter
2-3 cups of powdered sugar
2 teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon pumpkin spice

Preheat your oven and prep your bundt cake pan.

Steps to mix the batter:

In a large mixing bowl, mix the flour, baking soda, baking powder, spices and salt. Set aside. With your stand mixer or hand electric mixer, beat the butter, oil and both sugars on medium speed, until combined. Add the wet ingredients: eggs, pumpkin puree, and vanilla, and beat until combined. Scrape the bottom of the bowl. Add the flour mixture and beat until it is fully incorporated, making sure to scrape the sides of the bowls.

Pour the batter into the prepared pan, and bake it for 45 minutes. Test it with a toothpick, if it comes out clean then take it out. If not, let it bake just keep an eye on it. You don't want to overbake it. Let it cool in the pan for 20 minutes before trying to release it. Let the cake cool on a wire rack.

Mix the Frosting:

Using a paddle attachment, beat the butter and cream cheese until smooth. Add the powdered sugar, cinnamon, pumpkin spice and vanilla. Beat on low until the powdered sugar is mixed in and then turn the speed up and let it whip for a minute or 2. I like my frosting on the thicker side but if you want it thinner you can add a tbls of milk to thin it out.

To decorate:

This method of decorating is super easy and forgiving! I used a piping tip but you definitely don't need to. Just add your frosting to a piping bag, or even a zip lock bag. Snip of the tip and test and see if you like the thickness, if not then cut it bigger. Begin on the inside of the bundt cake and squeeze the frosting while bring the cake over the top and down the side and loop it back up and into the center and rest. My frosting got piled too high in the center so I ran a knife around and I liked how that looked more.

How to properly prep the bundt cake pan:

Because of all the ridges and crooks in the bundt pan, the cake tends to stick to the pan. I have good results when I spray the pan with a nonstick spray and then also dust it lightly with powdered sugar or flour. When you're done dusting it, turn it upside down and tap it a little bit just in case there are any clumps of flour. Otherwise they will bake into the cake and just not look very nice.

How to properly cool a bundt cake:

Don't turn your bundt cake upside down as soon as you take it out of the oven. Let it cool right side up for 20-30 minutes, that helps it relax and loosen, and then you turn it over and let it finish cooling and it should slip right out of the pan. If it doesn't, slide a fork or a knife between the pan and the cake while you're holding it upside down, sometimes it just needs a little push.

FAQ's

What pan can I use instead of the bundt cake pan?

Yes, you can use fresh pumpkin puree, but make sure it's well-drained to achieve the right consistency.

Absolutely! If you don't have pumpkin spice blend, you can use a combination of cinnamon, nutmeg, ginger, and cloves to achieve a similar flavor profile.

Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

Make sure to grease and flour the bundt pan generously before pouring in the batter. You can also use a baking spray with flour for extra insurance.

Yes, you can freeze the cooled, unfrosted cake for up to 3 months. Thaw it overnight in the refrigerator before serving.

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Avoid over-baking to maintain its moist texture.