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Pumpkin Bundt Cake Recipe
Ash Tyrrell

Pumpkin Bundt Cake Recipe

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
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.