Pumpkin Bundt Cake: A Cozy Fall Dessert

Looking for a dessert that’s rich, spiced, and perfectly fall? This pumpkin bundt cake is the cozy treat you’ve been dreaming of.

I made it last weekend, and it was a total crowd-pleaser. The pumpkin flavor is perfectly balanced with cinnamon, and the cake itself is wonderfully moist—just the way a bundt cake should be!

It’s perfect for a fall gathering, Thanksgiving dinner, or just when you want to enjoy a warm slice with a cup of tea. Plus, it looks fancy, but it’s super easy to make!

Ready to bake a slice of fall? Let’s make this pumpkin bundt cake—it’s sure to be your new favorite dessert.

Why You’ll Love This Recipe

• Reader Favorite: Many people say this is the best pumpkin cake they’ve ever had!
• Tender and Moist: Thanks to the pumpkin puree and the blend of warm spices, this cake is incredibly moist and full of flavor.
• Perfect for Fall: If you love the flavors of fall, this cake is a must-try! It combines all your favorite cozy spices in one bite.
• Easy to Make: The ingredients are simple, and the steps are straightforward, so even beginner bakers will love making it.
• Make-Ahead Friendly: This cake stays fresh for days, making it perfect for preparing ahead of time for a special occasion or just to enjoy with your family.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: About 1 hour 5 minutes

Servings:

• This recipe makes one Bundt cake, which serves approximately 12 people.

Difficulty:

• This recipe is easy enough for beginners but has enough flavor and texture to impress more experienced bakers.

Required Kitchen Tools

Before you start baking, make sure you have the following kitchen tools:

• Bundt Pan: A 10-inch Bundt pan works best for this recipe.
• Mixing Bowls: You’ll need both a large and medium-sized bowl.
• Electric Mixer (or Whisk): An electric hand mixer or a stand mixer helps make the process quicker, but you can also whisk by hand.
• Measuring Cups and Spoons: Be sure to measure your ingredients accurately for the best results.
• Cooling Rack: For cooling the cake once it’s baked.

Ingredients for the Pumpkin Bundt Cake

Here’s what you’ll need to make this delicious Pumpkin Bundt Cake:

• Dry Ingredients:
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
• Wet Ingredients:
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240g) pumpkin puree (canned, not pumpkin pie filling)
• Cream Cheese Glaze:
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (adjust for desired glaze consistency)

How to Make Pumpkin Bundt Cake: Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour a 10-inch Bundt pan, making sure to cover all the nooks and crannies. You can also use a non-stick cooking spray with flour for easier release later.

2. Mix the Dry Ingredients

• In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt. This step ensures that the dry ingredients are evenly mixed and ready to be incorporated into the wet ingredients.

3. Cream the Wet Ingredients

• In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.
• Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract and pumpkin puree until fully combined.

4. Combine the Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as that can result in a dense cake.
• Once the batter is smooth and well-mixed, stop mixing and prepare to transfer it to the pan.

5. Pour the Batter Into the Bundt Pan

• Pour the batter into the prepared Bundt pan, spreading it out evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.

6. Bake the Cake

• Place the Bundt pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. This will help the cake hold its shape when you turn it out onto a cooling rack.

How to Finish and Serve Your Pumpkin Bundt Cake

7. Cool the Cake

• After letting the cake cool in the pan for about 10 minutes, carefully turn it out onto a cooling rack. Let it cool completely before glazing.

8. Make the Cream Cheese Glaze

• While the cake cools, make the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth.
• Gradually add the powdered sugar, ground cinnamon, and vanilla extract. Mix until smooth and creamy.
• Add milk, one tablespoon at a time, until the glaze reaches your desired consistency. You want it to be thick enough to drizzle but still runny enough to pour easily.

9. Glaze the Cake

• Once the cake is fully cooled, drizzle the cream cheese glaze over the top, letting it gently cascade down the sides of the Bundt cake.
• If desired, sprinkle a little extra cinnamon or chopped nuts (such as walnuts or pecans) on top for added flavor and texture.

How to Serve Pumpkin Bundt Cake

This Pumpkin Bundt Cake is perfect for a cozy fall dessert, and there are plenty of ways to enjoy it:

• Serve it on its own: The cake is sweet and flavorful all on its own, especially with the creamy glaze on top.
• Pair it with coffee or tea: The warm spices in the cake make it the perfect companion for a cup of your favorite hot beverage.
• Top it with whipped cream or ice cream: For an extra indulgent treat, serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Storing Pumpkin Bundt Cake

• Room Temperature: Keep the cake at room temperature, covered, for up to 3 days.
• In the Fridge: If you have leftovers, you can refrigerate the cake for up to 5 days. Make sure it’s stored in an airtight container to maintain its freshness.
• Freezing: This cake freezes well! Simply wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the refrigerator.

Tips and Tricks for Success

• Don’t Overmix the Batter: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined for a light, fluffy texture.
• Grease the Bundt Pan Well: Make sure to grease and flour your Bundt pan thoroughly to ensure the cake comes out easily without sticking.
• Check for Doneness: Start checking the cake with a toothpick around 50 minutes, but keep an eye on it. The cake should come out clean or with just a few moist crumbs attached.

Nutrition Information (Per Serving)

Nutrient	Amount per Serving
Calories	340
Total Fat	18g
Saturated Fat	8g
Cholesterol	60mg
Sodium	200mg
Total Carbohydrates	44g
Fiber	2g
Sugars	28g
Protein	3g

Pumpkin Bundt Cake FAQs

Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugar, which could alter the flavor of the cake. Stick to plain pumpkin puree for the best results.

Can I make this cake ahead of time?
Yes! You can bake the cake a day or two ahead of time. Just store it in an airtight container, and it will stay fresh.

Can I freeze this cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Conclusion

There’s no better way to enjoy the cozy flavors of fall than with this Pumpkin Bundt Cake. Its moist, flavorful texture and sweet cream cheese glaze are perfect for any occasion, from a casual family dessert to a special gathering. Try it for yourself, and you’ll see why it’s a fall favorite!