Pumpkin Bundt Cake

The weather is getting colder, which means I’m ready to bake all of the cozy fall desserts, and this Pumpkin Bundt Cake is at the top of my list. I know what you’re thinking, there are lots of pumpkin flavored desserts all over the place this time of year so why is this one so special? Well let me tell you as I snack on a slice of it.

This Pumpkin Bundt Cake is tender and moist with the perfect amount of pumpkin flavoring. Its cream cheese frosting has a tangy, yet sweet flavor that compliments the cake perfectly. Each bite melts in your mouth and leaves you wanting another. Trust me when I say that this is the cake you want to bring to that fall potluck or family dinner.

Cinnamon, nutmeg, ginger, and cloves are blended together for the pumpkin spice and a can of pumpkin puree is added to add more pumpkin flavoring and help give the cake its soft texture. The cream cheese frosting has a thick consistency that makes it easy to spread on top of the cake so it just starts to drip down the sides and give you that beautiful finishing touch.

You can find the bundt cake pan I used here, but any bundt cake pan that fits 10-15 cups will work. I love baking bundt cakes because they’re super easy and take less time compared to a layer cake, but they always come out looking beautiful because of their intricate designs. In order to make sure your cake comes out easily, grease your pan with cooking spray, making sure to get into all the little nooks and crannies that your batter will be poured into.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

• Check out My Favorite Baking Tools to see what I use when I bake.

Let’s bake! Start by preheating your oven to 350° F and grease your bundt pan with cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.

In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix the butter, sugar, and oil on medium-high until light and fluffy. Add eggs one at a time, followed by the pumpkin, scraping down the sides of the bowl with your spatula as needed. With the mixer on low, slowly add the flour mixture and mix until combined.

Pour batter into the bundt pan, making sure to carefully smooth it out so it is level. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. While the cake bakes, sift powdered sugar into a large bowl. Add cream cheese and cream together on medium-high until smooth. Scrape down the sides of the bowl before adding the milk and mixing until light and fluffy. Wrap your bowl of frosting in plastic wrap and place it in the fridge to chill.

Let the cake cool for 30 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out. Let cake cool completely before topping with frosting.

Once your cake has cooled, carefully drizzle the cream cheese frosting over the top of the cake.​ Use an offset spatula to gently smooth it out, letting it slowly drip down the sides in certain areas. Once frosted, let the cake chill for at least 30 minutes in the fridge before serving. Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days.

Pumpkin Bundt Cake

Print Recipe

Pin Recipe

This Pumpkin Bundt Cake is tender and moist with the perfect amount of pumpkin flavoring. Its cream cheese frosting has a tangy, yet sweet flavor that compliments the cake perfectly. Each bite melts in your mouth and leaves you wanting another. Trust me when I say that this is the cake you want to bring to that fall potluck or family dinner.

• Author: Marisa Guerra
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour and 20 minutes
• Yield: 10-12 servings
• Category: Dessert

Ingredients

Pumpkin Bundt Cake

• 360 grams (3 cups) flour
• 2 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp cloves
• 396 grams (2 cups) sugar
• 57 grams (1/4 cup) butter, softened
• 99 grams (1/2 cup) vegetable oil
• 3 large eggs, room temperature
• 1 15 oz can of pumpkin puree

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 114 grams (1 cup) powdered sugar
• 2 tbsp milk

Instructions

Pumpkin Bundt Cake

1. Preheat oven to 350° F. Grease a 10-15 cup bundt pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
3. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix the butter, sugar, and oil on medium-high until light and fluffy.
4. Add eggs one at a time, followed by the pumpkin, scraping down the sides of the bowl with your spatula as needed.
5. With the mixer on low, slowly add the flour mixture and mix just until combined.
6. Pour batter into bundt pan, making sure to smooth it out so it is level. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
7. Cool for 30 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out. Let the cake cool completely before topping with frosting.

Cream Cheese Frosting

1. While the cake bakes, sift powdered sugar into a large bowl.
2. Add cream cheese and cream together on medium-high until smooth.
3. Scrape down the sides of the bowl before adding the milk and mixing until light and fluffy.
4. Wrap your bowl of frosting in plastic wrap and place it in the fridge to chill.

Cake Assembly

1. Once your cake has cooled, carefully drizzle the cream cheese frosting over the top of the cake.​ Use an offset spatula to gently smooth it out, letting it slowly drip down the sides in certain areas.
2. Once frosted, let the cake chill for at least 30 minutes in the fridge before serving.
3. Enjoy!

Notes

• Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.

Keywords: pumpkin, bundt, cake, halloween, fall