Introduction

This Pumpkin Bundt Cake is a moist, warmly spiced treat perfect for autumn gatherings or cozy afternoons. With a rich cream cheese frosting drizzled over the top, it’s a delightful way to enjoy seasonal flavors in a classic bundt shape.

A moist slice of orange-brown cake with a soft crumb texture sits on a white plate. The slice has one visible layer and is topped with a thick layer of smooth white frosting that drapes slightly over the edges, creating a soft contrast with the cake. A gold fork rests gently on the plate beside the cake. The background shows a white marbled texture and a cinnamon stick lies on the side near the corner of the image. A larger frosted cake is blurred in the background, enhancing the focus on the slice in the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all purpose flour*
1 teaspoon baking soda
2 teaspoons baking powder
2½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon ground star anise (optional)
½ teaspoon kosher salt
½ cup unsalted butter (softened to room temperature)
½ cup canola or vegetable oil
1¼ cups granulated sugar
½ cup light brown sugar (packed)
3 large eggs
2 teaspoons pure vanilla extract
15 oz can pumpkin puree (not pie filling)
4 oz cream cheese (softened to room temperature)
4 tablespoons unsalted butter (softened to room temperature)
1½ cups powdered sugar
¼ teaspoon cinnamon
½ teaspoon pure vanilla extract
Milk (a couple tablespoons, to thin frosting)

Instructions

Step 1: Preheat your oven to 350°F and position the rack in the center.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise (if using), and salt. Set aside.
Step 3: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, oil, granulated sugar, and brown sugar until well combined.
Step 4: Add the eggs one at a time, beating until combined after each addition.
Step 5: Mix in the pumpkin puree and vanilla extract, scraping the bowl as needed.
Step 6: Gradually add the dry ingredients and beat until no streaks of flour remain, scraping the bowl bottom and sides as necessary.
Step 7: Thoroughly grease a 12-cup bundt pan with nonstick spray or butter and flour. Pour the batter evenly into the pan.
Step 8: Bake 40 to 50 minutes or until a long toothpick inserted in the center comes out clean.
Step 9: Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert onto the rack to cool completely.
Step 10: For the frosting, beat cream cheese and butter until smooth in a mixer.
Step 11: Add powdered sugar, cinnamon, and vanilla; beat on low, then increase speed until well combined.
Step 12: Add milk one tablespoon at a time until the frosting reaches a drizzleable consistency (about 2-3 tablespoons).
Step 13: Transfer the frosting to a piping bag with a snipped edge. Drizzle in a zigzag pattern over the cooled bundt cake, starting from the center and moving outwards.

Tips & Variations

For extra moisture, avoid overbaking; check with a toothpick at 40 minutes.
Substitute half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and added texture.
If you don’t have pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves to taste.
Use cream cheese frosting leftovers as a delicious spread on muffins or toast.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor. Leftover frosting should also be refrigerated and can be gently re-whipped if it thickens too much. The cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before frosting and serving.

How to Serve

A bundt cake with a rich brown color sits on a white plate, topped with thick, creamy white icing drizzled in smooth, even lines that run from the top center down the sides of the cake. The cake is surrounded by golden forks and a white marbled surface underneath, with a hint of an orange-striped cloth in the corner, creating a warm and inviting scene. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but make sure it’s well-cooked and has a smooth texture similar to canned pumpkin for best results.

What can I do if I don’t have a bundt pan?

If you don’t have a bundt pan, a regular 9×13 inch cake pan or two 8-inch round pans will work; adjust the baking time accordingly and check for doneness with a toothpick.