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up close of sliced pumpkin bundt cake on a white plate on top of an orange linen on a light grey surface

Pumpkin Bundt Cake

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5 from 3 reviews

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

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

Instructions

  1. Preheat the oven to 350F/180C and heavily grease a 10-cup bundt pan, making sure to get every groove.
  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In another large bowl whisk together the pumpkin, eggs, butter, oil, sugars, and vanilla extract.
  4. 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.
  5. Let the cake cool completely before frosting.

Frosting

  1. 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. 
  2. Drizzle cream cheese glaze on top of the cake. Store leftovers in an air-tight container in the fridge for up to 5 days.

Equipment

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.

  • Author: Elizabeth Waterson
  • Prep Time: 15
  • Cook Time: 60
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/pumpkin-bundt-cake/

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