I make this Pumpkin Bundt Cake Recipe every single fall, and honestly, it’s the one dessert my family asks for on repeat. I love how it turns out impossibly moist every time, thanks to a mix of butter, oil, and a full can of pumpkin puree.
Me and my slightly chaotic kitchen have tested this bundt cake more times than I can count, tweaking the spices until they hit that cozy, warm flavor everyone loves.
If you’ve ever searched for a pumpkin bundt cake recipe moist enough to skip the fork and eat with your hands (no judgment), this is it. I promise, once you drizzle that cinnamon cream cheese icing over the top, you’ll understand why I make this cake on repeat every autumn.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Total Time: 1 hour 25 minutes (plus cooling time)
Equipment You Need
- 12-cup bundt pan – gives the cake its classic ring shape and even baking
- Stand mixer or hand mixer – whips the batter smooth without lumps
- Large mixing bowl – holds the wet ingredients while you mix
- Medium mixing bowl – keeps dry ingredients separate before combining
- Rubber spatula – scrapes down the bowl and folds batter evenly
- Wire cooling rack – lets the cake cool fully without getting soggy
- Whisk – blends the icing until silky smooth
Ingredients
- 3 cups all-purpose flour, spooned and leveled – too much flour makes the cake dense, so measure carefully
- 1 tablespoon pumpkin pie spice – this is where the cozy fall flavor comes from
- 1 teaspoon baking soda – helps the cake rise properly
- 1 teaspoon baking powder – works alongside the soda for a light crumb
- 1/2 teaspoon salt – balances the sweetness
- 1/2 cup unsalted butter, softened – adds richness and flavor
- 1/2 cup vegetable oil – keeps the cake moist for days
- 1 cup packed brown sugar – adds deep caramel notes
- 1/2 cup granulated sugar – balances the brown sugar’s richness
- 4 large eggs, room temperature – bind the batter and add structure
- 1 (15-ounce) can pumpkin puree – use pure pumpkin, not pumpkin pie filling
- 1 teaspoon vanilla extract – rounds out the spice flavors
- 8 ounces cream cheese, softened – the base of the tangy icing
- 1/4 cup unsalted butter, softened – makes the icing smooth and spreadable
- 1 1/2 cups powdered sugar – sweetens the icing without graininess
- 1/2 teaspoon cinnamon – ties the icing back to the cake’s spices
- 2-3 tablespoons milk – thins the icing to the perfect drizzling consistency
Note: This recipe makes one large bundt cake that serves 12-14 people.
How to Make Pumpkin Bundt Cake Recipe?
Making this cake is really just a matter of mixing wet, mixing dry, and combining the two before baking low and slow. I promise it’s far easier than it looks once you see it laid out step-by-step. Here’s exactly how I do it in my own kitchen every time.
Prep Your Pan and Oven
I always start by preheating my oven to 350°F and generously greasing every groove of my 12-cup bundt pan with butter and flour. This step matters more than people think, since a bundt cake that sticks can ruin all your hard work in seconds. I like to tap out the excess flour so there’s no chalky coating left on the baked cake.
Whisk the Dry Ingredients
In a medium bowl, I whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until they’re evenly combined. Setting this aside lets the leavening agents distribute evenly, which helps the cake rise uniformly. I always give it one more quick whisk right before adding it to the wet mixture.
Cream the Butter, Oil, and Sugars
Using my stand mixer, I beat the butter, oil, brown sugar, and granulated sugar together until the mixture looks pale and fluffy, about two to three minutes. This step builds air into the batter, which keeps the finished cake from turning dense or heavy. Don’t rush this part, since it really does affect the final texture.
Add Eggs, Pumpkin, and Vanilla
Next, I add the eggs one at a time, beating well after each addition so the batter stays smooth. Then I mix in the full can of pumpkin puree and vanilla extract until everything looks fully combined. The batter will look thick and richly orange at this point, which is exactly what you want.
Combine Wet and Dry Mixtures
I add the dry ingredients to the wet mixture in two batches, mixing on low speed just until no streaks of flour remain. Overmixing at this stage can make the cake tough, so I stop the moment everything looks combined. The batter should be thick, almost like a heavy muffin batter.
Bake the Cake
I pour the batter into my prepared bundt pan, smoothing the top with a spatula so it bakes evenly. It goes into the oven for 60 to 65 minutes, and I test doneness with a toothpick inserted near the center. Once it comes out clean, I know the cake is ready to come out of the oven.
Cool Completely Before Icing
This part takes patience, but I let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. It needs to cool completely, usually a few hours, before I even think about icing it. Icing a warm cake will just melt right off, so trust me on this one.
Make and Drizzle the Icing
While the cake cools, I whisk together cream cheese, butter, powdered sugar, and cinnamon until smooth, then thin it out with a couple tablespoons of milk. I drizzle this over the cooled cake right before serving so it sets into those pretty ribbons down the sides. This icing is honestly what takes the cake from good to unforgettable.
Additional Tips for Making This Recipe Better
I’ve made this cake enough times to pick up a few tricks that genuinely make a difference. Here’s what I always keep in mind:
- I always use room temperature eggs and butter, since it helps the batter mix more evenly and rise better.
- I never skip greasing every single groove of the bundt pan, because a stuck cake is heartbreaking after all that effort.
- I like adding an extra half teaspoon of cinnamon on top of the pie spice for a bolder flavor.
- I let my cake cool for at least three hours before icing, which keeps the glaze from sliding right off.
- I store leftover icing in the fridge and rewhisk it with a splash of milk if it thickens too much.
Common Mistakes to Avoid
I’ve made a few of these mistakes myself over the years, so I’m sharing them so you don’t have to repeat them.
- I once used pumpkin pie filling instead of pure pumpkin puree, and the cake turned out overly sweet and oddly spiced.
- I’ve overmixed the batter before, and it made the cake noticeably tougher and less tender.
- I forgot to flour my bundt pan one time, and half the cake stayed stuck inside despite greasing it.
- I’ve iced a cake while it was still slightly warm, and the icing melted into a sad puddle at the bottom.
- I underbaked it once by pulling it out too early, so now I always double-check with a toothpick before removing it.
How to Serve Pumpkin Bundt Cake?
I love serving this cake at room temperature, since the flavors and texture are at their best that way. A generous drizzle of the cinnamon cream cheese icing is really all it needs, but I sometimes add a light dusting of powdered sugar for extra visual appeal.
For a fall gathering, I’ll place the cake on a wooden cake stand and scatter a few cinnamon sticks or mini pumpkins around it for a cozy, seasonal look.
It also pairs beautifully with a warm cup of coffee or spiced chai. If you’re hosting a fall dessert table, this cake looks stunning next to a batch of soft pumpkin cookies for guests to choose between two pumpkin treats.
Variations
- Dairy-free version – swap the butter for plant-based butter and use a dairy-free cream cheese alternative for the icing.
- Sugar-free option – use a granulated sugar substitute formulated for baking in equal measure.
- Add-ins – fold in a cup of chopped pecans or walnuts for crunch and extra flavor.
- Chocolate twist – stir in a cup of chocolate chips for a richer, dessert-forward version.
- Mini version – if you’re craving a mini pumpkin bundt cake recipe, divide the batter into a mini bundt pan and reduce the bake time to 20-25 minutes.
- Cake mix shortcut – for a quicker pumpkin bundt cake recipe with cake mix, replace the dry ingredients with a boxed yellow cake mix and adjust the pumpkin and eggs slightly.
Nutritional Information
Here’s a general breakdown per slice, based on 12 servings from this cake.
- Calories: approximately 420 per slice
- Protein: 5 grams
- Carbohydrates: 52 grams
- Fat: 21 grams
Make Ahead and Storage
You can bake this cake a day ahead of time and store it unfrosted at room temperature, tightly wrapped, until you’re ready to serve it. Once iced, I keep the cake in the refrigerator for up to three days, letting slices come back to room temperature before eating. For longer storage, individual slices freeze well for up to three months when wrapped tightly and stored in an airtight container.
Why You’ll Love This Recipe?
This pumpkin bundt cake recipe has become a fall staple in my house for so many good reasons. Here’s why I think you’ll love it just as much as I do.
- Easy to make – the entire recipe comes together with basic pantry staples and one bowl for the batter.
- Incredibly moist – the combination of butter, oil, and pumpkin keeps every slice tender for days.
- Versatile – it works as a healthy pumpkin bundt cake recipe base with a few swaps, or a decadent dessert with the full icing.
- Great for gatherings – one bundt cake easily feeds a crowd at Thanksgiving or a fall potluck.
- Customizable – you can dress it up with nuts, chocolate, or a simple glaze depending on the occasion.
FAQs
Can I use a different type of pumpkin bundt cake pan?
Yes, though I recommend sticking to a 12-cup capacity so the batter doesn’t overflow while baking.
Can I make this into a healthy pumpkin bundt cake recipe?
You can reduce the sugar slightly and swap some of the oil for unsweetened applesauce, though the texture will be a bit denser.
Why did my cake stick to the pan?
This usually happens from under-greasing the pan’s grooves, so make sure every curve is coated with butter and flour.
Can I freeze this cake?
Yes, individual slices freeze beautifully for up to three months when wrapped tightly in plastic wrap and foil.
Is this similar to a pumpkin bread recipe?
It’s related in flavor, but a bundt cake has a lighter, more tender crumb compared to a denser pumpkin bread recipe loaf.
Pumpkin Bundt Cake Recipe
Ingredients
Method
- I always start by preheating my oven to 350°F and generously greasing every groove of my 12-cup bundt pan with butter and flour. This step matters more than people think, since a bundt cake that sticks can ruin all your hard work in seconds. I like to tap out the excess flour so there’s no chalky coating left on the baked cake.
- In a medium bowl, I whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until they’re evenly combined. Setting this aside lets the leavening agents distribute evenly, which helps the cake rise uniformly. I always give it one more quick whisk right before adding it to the wet mixture.
- Using my stand mixer, I beat the butter, oil, brown sugar, and granulated sugar together until the mixture looks pale and fluffy, about two to three minutes. This step builds air into the batter, which keeps the finished cake from turning dense or heavy. Don’t rush this part, since it really does affect the final texture.
- Next, I add the eggs one at a time, beating well after each addition so the batter stays smooth. Then I mix in the full can of pumpkin puree and vanilla extract until everything looks fully combined. The batter will look thick and richly orange at this point, which is exactly what you want.
- I add the dry ingredients to the wet mixture in two batches, mixing on low speed just until no streaks of flour remain. Overmixing at this stage can make the cake tough, so I stop the moment everything looks combined. The batter should be thick, almost like a heavy muffin batter.
- I pour the batter into my prepared bundt pan, smoothing the top with a spatula so it bakes evenly. It goes into the oven for 60 to 65 minutes, and I test doneness with a toothpick inserted near the center. Once it comes out clean, I know the cake is ready to come out of the oven.
- This part takes patience, but I let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. It needs to cool completely, usually a few hours, before I even think about icing it. Icing a warm cake will just melt right off, so trust me on this one.
- While the cake cools, I whisk together cream cheese, butter, powdered sugar, and cinnamon until smooth, then thin it out with a couple tablespoons of milk. I drizzle this over the cooled cake right before serving so it sets into those pretty ribbons down the sides. This icing is honestly what takes the cake from good to unforgettable.
Notes
- I always use room temperature eggs and butter, since it helps the batter mix more evenly and rise better.
- I never skip greasing every single groove of the bundt pan, because a stuck cake is heartbreaking after all that effort.
- I like adding an extra half teaspoon of cinnamon on top of the pie spice for a bolder flavor.
- I let my cake cool for at least three hours before icing, which keeps the glaze from sliding right off.
- I store leftover icing in the fridge and rewhisk it with a splash of milk if it thickens too much.
