This Pumpkin Bundt Cake is loaded with warm, cozy flavor and a texture that stays moist slice after slice. Pumpkin puree, melted butter, and a touch of oil all combine in the batter for extra tender crumb. Topped with a cream-cheese glaze, it's a polished dessert that still stays simple enough to bake anytime you want something comforting.
I tested this cake a few times, once extra because I was too exhausted to finish taking the photos, and this recipe post wouldn't have worked without the photos! Ha I based the recipe off of my brown butter pumpkin cake recipe. I altered it for a bundt cake style recipe and we fell in love with it. Making bundt cakes for parties is my favorite- they slice and serve so many! I love this nordic ware brilliance bundt cake pan I used it's so easy to slice and serve lots of people!
The Core Ingredients Behind This Cake
- Flour + Baking Soda + Baking Powder + Salt + Pumpkin Pie Spice: These dry elements give structure and infuse this cake with classic fall spice.
- Pumpkin Puree, Eggs, Melted Butter & Oil, Granulated Sugar + Light Brown Sugar + Vanilla: Together they form the moist, flavor-rich batter-pumpkin for flavor, butter + oil for tenderness.
- Cream Cheese Glaze (Cream Cheese + Confectioners' Sugar + Vanilla + Heavy Cream/Milk): Adds a tang-sweet finish and visually elevates the cake.
Featured Review
"I made this twice this week, as mini bundt cakes too- very well received! Used maple in the cream cheese glaze as well. Yum! Thank you!"
Tess
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
From Pumpkin Batter to Bundt Perfection
This pumpkin bundt cake is incredibly moist and delicious. Try my banana bundt cake, next!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Pumpkin Bundt Cake
This Pumpkin Bundt Cake is loaded with warm, cozy flavor and a texture that stays moist slice after slice. Pumpkin puree, melted butter, and a touch of oil all combine in the batter for extra tender crumb. Topped with a cream-cheese glaze, it's a polished dessert that still stays simple enough to bake anytime you want something comforting.
- Total Time: 1 hour 15 minutes
- Yield: 10-12 Slices 1x
Ingredients
Cake
- 2 ½ cups All-Purpose Flour
- 1 Tablespoon + 1 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Baking Soda
- 1 ½ Teaspoons Baking Powder
- 1 Teaspoon Salt
- 15oz Pumpkin Puree, not pumpkin pie filling
- 3 Large Eggs, at room temperature
- ½ cup Butter, melted
- ¼ cup Vegetable Oil
- ¾ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 1 Teaspoon Pure Vanilla Extract
Frosting
- 4oz Cream Cheese, softened to room temperature
- 2 cups Confectioner's Sugar
- 1 Teaspoon Pure Vanilla Extract
- 3 Tablespoons Heavy Cream
Instructions
- Preheat the oven to 350F/180C and heavily grease a 10-cup bundt pan, making sure to get every groove.
- In a large bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another large bowl whisk together the pumpkin, eggs, butter, oil, sugars, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredient until just combined. Pour into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with no wet crumbs.
- Let the cake cool completely before frosting.
Frosting
- In a medium bowl with a handheld electric mixer beat the cream cheese and confectioners sugar for 2 minutes, until light and fluffy. Carefully mix in the vanilla extract and heavy cream and mix for 2 more minutes. The glaze should drip back down into the bowl and disappear into the frosting right away.
- Drizzle cream cheese glaze on top of the cake. Store leftovers in an air-tight container in the fridge for up to 5 days.
Notes
- This pumpkin bundt cake will freeze beautifully, I suggested freezing without the glaze though. Once the cake is baked and completely cooled wrap it in plastic wrap tightly, and repeat. Two layers of plastic wrap help prevent air from getting to the cake.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
Tess says
I made this twice this week, as mini bundt cakes too- very well received! Used maple in the cream cheese glaze as well. Yum! Thank you!
Elizabeth Waterson says
Thank you so much for the 5-star review Tess! I really appreciate it!! Take care. XX Liz
fatima says
I made this once last week it was amazing and everybody ask me about... now I have a question. can I make this recipe in cupcake pan? how many minutes and which degree?
Elizabeth Waterson says
Hi Fatima, I have never made these as cupcakes, they will be a little dense for a cupcake but if that is what you went then it is perfect. I would cook it at 350F and would guess they would take somewhere between 14-18 minutes. Please let them know if you try them as cupcakes or if you have any more questions! Thank you for the 5-star review! Take care. XX Liz
Skylar says
Very delicious and simple recipe! Worth the try ❤️
Elizabeth Waterson says
Thank you so much for the lovely review, Skylar. So pleased you enjoyed the cake. Take care. XX Liz