Pumpkin Bundt Cake

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5 from 3 reviews

This simple pumpkin bundt cake recipe comes together very easily! Full of warm pumpkin and fall flavor this moist pumpkin cake is an easy recipe to serve to a crowd. Step-by-step photos teach you how to bake this cake!

Total Time: 1 hour 15 minutes
Yield: 10-12 Slices 1x

Ingredients

Units Scale

Cake

2 1/2 cups All-Purpose Flour
1 Tablespoon + 1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Baking Soda
1 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
15oz Pumpkin Puree, not pumpkin pie filling
3 Large Eggs, at room temperature
1/2 cup Butter, melted
1/4 cup Vegetable Oil
3/4 cup Granulated Sugar
3/4 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

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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.