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Pumpkin Bundt Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 136 reviews

This Pumpkin Bundt Cake is a moist and flavorful fall dessert featuring warm spices and rich pumpkin puree. Covered with a luscious cream cheese cinnamon glaze, it’s perfect for holiday gatherings or cozy autumn afternoons. The cake combines a tender crumb with subtle pumpkin pie spices and a smooth frosting drizzled in an elegant zigzag pattern.

Ingredients

Scale

Cake 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)

Frosting Ingredients

  • 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
  • 2–3 tablespoons milk (to thin the frosting)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the center to ensure even baking.
  2. Combine dry ingredients: In a large bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ground star anise (if using), and kosher salt. Set aside.
  3. Mix wet ingredients: Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, beat together softened butter, oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract, mixing until fully incorporated. Scrape down the bowl as needed.
  4. Add dry ingredients to wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure even mixing.
  5. Prepare the bundt pan: Thoroughly grease a 12-cup bundt pan using nonstick baking spray with flour or butter and flour to prevent sticking.
  6. Bake the cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 40-50 minutes, or until a long toothpick inserted in the center comes out clean. Remove from the oven and place the pan on a wire rack to cool for 10 minutes.
  7. Cool and remove the cake: Carefully invert and remove the cake from the pan onto the wire rack. Allow it to cool completely before frosting.
  8. Make the frosting: In a clean bowl, beat the cream cheese and butter together until smooth using a hand or stand mixer fitted with a paddle attachment. Add powdered sugar, cinnamon, and vanilla extract, starting on low speed and then increasing to high until fully incorporated. Gradually add milk, one tablespoon at a time, until the frosting reaches a thin, drizzle-able consistency (about 2-3 tablespoons).
  9. Frost the cake: Transfer the frosting to a piping bag with the tip cut off (no tip needed). Starting on the inner side of the bundt cake, drizzle the frosting in a back-and-forth zigzag motion over the sides and top. Chill in the refrigerator or keep at a cool room temperature until serving.

Notes

  • Ensure all butter and cream cheese are softened to room temperature for smooth mixing.
  • You can omit ground star anise if you prefer a simpler spice profile.
  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
  • For cleaner slices, chill the cake before cutting.
  • Store the frosted cake in the refrigerator for up to 3-4 days.

Keywords: Pumpkin Bundt Cake, Fall Dessert, Pumpkin Cake, Cream Cheese Frosting, Holiday Cake, Pumpkin Spice Cake

Find it online: https://thedishspot.com/pumpkin-bundt-cake-with-cream-cheese-frosting-recipe/