Pumpkin Spice Bundt Cake with Cream Cheese Frosting

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. 

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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

1. Delicious Flavor: The pumpkin puree adds depth and richness to the cake, while the blend of spices creates a warm, comforting taste.
2. Moist Texture: With the addition of the pumpkin puree, you will have a wonderfully moist pumpkin bundt cake. 
3. Ease of Preparation: Bundt cakes are known for their simplicity, making this recipe perfect for both novice and experienced bakers alike.
4. 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.
5. 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.
6. 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 3/4 cup pumpkin puree (15 oz can)
• 1/2 cup butter (room temperature)
• 3 large eggs
• 1 cup sugar
• 3/4 cup brown sugar
• 1/2 cup vegetable oil (or olive 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

Frosting:

• 8 oz cream cheese
• 1 stick of butter
• 2-3 cups of powdered sugar
• 2 tsp vanilla
• 1/4 tsp cinnamon
• 1/4 tsp 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?

You can bake this in 2 9×5 bread loaf pans if you don’t have bundt cake pans.

Can I use fresh pumpkin instead of canned pumpkin puree?

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

Can I substitute the pumpkin spice with individual spices?

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.

Can I make this cake ahead of time?

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.

How do I prevent the cake from sticking to the pan?

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.

Can I freeze the cake?

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

How do I know when the cake is done baking?

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.

Pumpkin Bundt Cake

This moist and delicious bundt cake is packed with pumpkin, and topped off with spiced cream cheese frosting makes it the perfect easy fall/holiday dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 12

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

Frosting

• 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

Instructions

 

• Preheat your oven to 350 degrees and prep your bundt cake pan.

Steps to mix the batter:

• In a large bowl, mix the flour, baking soda, baking powder, spices and salt. Set aside. With your stand mixer or hand mixer, beat the butter, oil and both sugars until combined. Add the eggs, pumpkin puree, and vanilla, beat until combined. Scrape bottom of 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.

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:

• Add your frosting to a piping bag, or 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. Keep going all around the cake.

Try these other pumpkin recipes:

sourdough pumpkin cinnamon rolls

caramel pecan pumpkin cheesecake