Pumpkin Bundt Cake
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This Pumpkin Bundt Cake is tender and rich with the flavors of fall. It is incredibly easy to make, beautiful to serve, and delicious with a velvety Cream Cheese Icing.
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What I Love About Pumpkin Bundt Cake
Every season deserves a special cake, and a bundt cake is often a perfect choice. They’re pretty and easy to make, and everyone loves 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 an autumn afternoon tea or Thanksgiving.
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 to room temperature
- Butter, softened to room temperature
- Powdered sugar
- Vanilla extract
- 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
Combine brown sugar and oil with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment. Then add the eggs, one at a time, 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.
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.
Cream Cheese Icing
A simple but flavorful cream cheese icing is the most appropriate topping for a pumpkin bundt cake.
Use the recipe as a guide to achieving desired consistency. I like 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 walnuts over the top, but you can substitute chopped pecans or 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.
Equipment Needed for this Pumpkin Cake
- An electric mixer, stand mixer, or a bowl and whisk are used.
- Bundt Cake Pan (10-inch to 12-inch)
- Nonstick baking spray
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.
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Pumpkin Bundt Cake: Easy Fall Cake
Equipment
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
- Preheat the oven to 350°F and spray a 10-inch to 12-inch Bundt pan with cooking spray that contains flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice and black pepper. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
💖💖💖🌿✨thank you very much✨ 🤩
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!
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!!
Sounds delicious. Just one question: I presume you add the pepper in with the dry ingredients but the recipe does not specify that.
Thank you, Mary! Yes, do add the pepper into the dry ingredients. I’ll correct that ❤️