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Pumpkin Bundt Cake: Easy Fall Cake

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This Pumpkin Bundt Cake is tender and rich with the flavors of fall. An incredibly easy cake to make, beautiful to serve, and delicious with a velvety vanilla Cream Cheese Icing.

Pumpkin Bundt Cake on a glass cake stand

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Every season deserves a special cake. And a bundt cake is often a perfect choice. They’re pretty, easy to make and everyone seems to love their sweet delicious texture and lovely shapes.

For fall, I can’t think of a better choice than a rich, moist and tender Pumpkin Bundt Cake. Liberally infused with the pumpkin spice flavors of autumn.

What I love about this cake is that it’s equally perfect for a casual evening by the fire as it is served for afternoon tea or Thanksgiving.

Top view of Pumpkin Bundt Cake with Cream Cheese Icing

An Easy Pumpkin Cake

You might ask why this cake is so easy.

Many delicious cakes require specific steps, like softening butter, creaming it together with sugar and room temperature eggs.

All of which, I wholeheartedly concur, makes an incredible cake.

This cake, however, uses simple equipment, oil as a base, pumpkin pie spice for seasoning (with an additional component that makes it exceedingly delicious), and a few good stirs.

Iced Pumpkin Bundt Cake on a Tea Table

When to Serve a Pumpkin Bundt Cake

There are endless opportunities in the fall to serve a scrumptious seasonal cake. Here are a few ideas:

  • Afternoon Tea – you can find more ideas for a fall tea on our An Autumn Afternoon Tea or even our Easy Scottish Afternoon Tea.
  • Small group meetings for clubs, charity, or church.
  • A cozy evening by the fire when you’re craving anything pumpkin spice.
  • Thanksgiving – no celebration is complete without pumpkin. This is a beautiful and delicious option for a Thanksgiving dessert.
Slices of Pumpkin Bundt Cake at a Tea Table

Equipment Needed for this Pumpkin Cake

  • Electric mixer, stand mixer, or a bowl and whisk.
  • Bundt Cake Pan (10-inch to 12-inch)
  • Nonstick baking spray
Closeup side view of Pumpkin Bundt Cake on a stand

Pumpkin Cake Ingredients

Specific measurements are found in the recipe card below, but here is a summary of what you will need:

For the Cake

  • All-purpose flour
  • Baking powder, baking soda, and salt
  • Pumpkin pie spice
  • Ground black pepper
  • Brown sugar
  • Vegetable oil
  • Large eggs
  • Pure pumpkin puree

For the Cream Cheese Icing

  • Cream cheese, softened
  • Butter, softened
  • Confectioners’ sugar
  • Vanilla
  • Milk

How to Make This Pumpkin Cake

Preheat the oven to 350°F and spray a 10-inch to 12-inch Bundt pan with cooking spray that contains flour.

Step 1: Combine the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

Step 2: Mix the Wet Ingredients

With an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and oil. Then add the eggs, one at a time, and beating well after each addition.

Step 3: Make the Cake Batter

Mix in 1/3 of the flour mixture, alternating with 1/3 of the pumpkin puree. Mix well after each addition until all is fully incorporated. Transfer the batter to the prepared Bundt pan.

Unbaked Pumpkin Cake in Bundt Pan

Step 4: Bake the Cake

Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 15 minutes before carefully inverting onto a wire rack to cool completely.

Baked Pumpkin Cake in Bundt Pan

Cream Cheese Icing

There isn’t a more appropriate topping for a Pumpkin Bundt Cake than a simple but flavorful cream cheese icing.

Use the recipe as a guide to achieving desired consistency. I like a thinner, pourable icing so that it cascades beautifully in the crevices of the bundt cake.

To do this, adjust the milk in the icing to reach a thicker or thinner icing depending on your preference.

I’ve sprinkled chopped walnut over the top but you can substitute chopped pecans… over leave them off entirely.

How to Make Cream Cheese Icing

With an electric mixer or in the bowl of a stand mixer, combine cream cheese and butter until fluffy; 2 to 3 minutes. Gradually add the confectioners’ sugar until combined. Beat in the vanilla and milk. Adjust the milk as necessary to achieve a thick but pourable icing.

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Slice of Pumpkin Bundt Cake on a plate.
Pumpkin Bundt Cake on a glass cake stand

Pumpkin Bundt Cake: Easy Fall Cake

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This Pumpkin Bundt Cake is tender and rich with the flavors of fall. An incredibly easy cake to make, beautiful to serve, and delicious with a velvety vanilla Cream Cheese Icing.

Ingredients

  • 3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon ground black pepper
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 (15-ounce) can pure pumpkin puree

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk, or to desired consistency

Instructions

  1. Preheat the oven to 350°F and spray a 10-inch to 12-inch Bundt pan with cooking spray that contains flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice and black pepper. Set aside.
  3. With an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and oil. Then add the eggs, one at a time and beating well after each addition.
  4. Mix in 1/3 of the flour mixture, alternating with 1/3 of the pumpkin puree. Mix well after each addition until all is fully incorporated. Transfer the batter to the prepared Bundt pan.
  5. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool in the pan 15 minutes before carefully inverting onto a wire rack to cool completely.
  7. To Make the Cream Cheese Icing: With an electric mixer or in the bowl of a stand mixer, combine cream cheese and butter until fluffy; 2 to 3 minutes. Gradually add the confectioners’ sugar until combined. Beat in the vanilla and milk. Adjust the milk as necessary to achieve a thick but pourable icing.
  8. Once the cake is completely cool, pour the cream cheese icing over the top of the cake, turning as you pour to achieve an even layer as it cascades down the sides of the cake.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 44mgSodium: 257mgCarbohydrates: 53gFiber: 1gSugar: 33gProtein: 4g

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4 Comments

  1. This looks great! I live in Germany though? So I think I’d have to order a couple of the ingredients online… Can I use fresh pumpkin flesh, instead of some from a can? Many thanks!

    1. Hi Sarah! My niece and family also live in Germany – it’s such a beautiful place.

      I’ve not tested this Bundt cake using fresh pumpkin but it should work equally well. Use a small pumpkin, roast until fork tender, about an hour, and then purée. Try to eliminate as much excess moisture as possible.

      If you try it, I would love to hear how it turned out!!

  2. Sounds delicious. Just one question: I presume you add the pepper in with the dry ingredients but the recipe does not specify that.

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