Incredible Pumpkin Bundt Cake with Cream Cheese Glaze

  • Share
  • Tweet
  • Pin
  • Email
  • This Pumpkin Bundt Cake Recipe is rich, moist and filled with the fragrance and flavor of fall! With a spongy texture and a fine crumb, this Pumpkin Spice Bundt Cake is a true ode to the season.

    Close up shot of pumpkin bundt cake, covered in cream cheese glaze.

    Pumpkin Bundt Cake

    I love putting a creative spin on some of my favorite classic recipes. And luckily, my family loves that they are the lucky taste-testers for all these experiments! When I decided to see how my pumpkin pound cake recipe converted into this full-size bundt pan, I knew I had a winner! 

    That’s the fun part of baking – if you know some basic techniques, you can always tweak things a little to come up with a new and delicious combination. This pumpkin bundt cake recipe is no exception – it’s moist, delicious and oh-so-fragrant as it bakes. Even better? It’s gorgeous when served to guests, beautifully serving around 15 people. 

    I love when readers comment on my recipes! Suzy says “This came out gorgeous looking and the frosting was a great addition!”

    Down shot looking into a pretty bundt cake covered in cream cheese glaze.

    If you’re already a baking pro and and want to skip my tips and tricks, essential cooking info, and similar recipe ideas you can skip straight to the delicious Pumpkin Bundt Cake Recipe. Simply scroll to the bottom of the page where you’ll find the printable recipe card.

    Ingredients in This Pumpkin Bundt Cake Recipe

    Are you ready? Let’s get down to business! This pumpkin bundt cake recipe requires the following ingredients: 

    • Sugar – White sugar adds the perfect touch of sweetness. When the sugar is perfectly balanced in a bundt cake, no glaze is required! (Of course, I love a glaze no matter what – who can argue with an extra layer of decadence?)

    Looking down onto a bundt cake, placed on a marble platter.

    • Flour – All purpose flour and no need to sift. 
    • Canola Oil – You can choose to use your favorite oil here, but since there’s no butter in this recipe, I prefer Canola. Canola oil adds to the tender crumb and moist texture of this cake.
    • Eggs – The eggs in this cake act as a binder, and they also create more moisture and the perfect spongy texture. 
    • Baking Soda – Baking Soda will help this cake rise to perfection.
    • Allspice – allspice is a blend of cloves, nutmeg and cinnamon. Make your own with my allspice recipe! Don’t have allspice? Substitute 1 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp ground cloves.
    • Salt – I always use a little salt in my baking- it helps balance out the sweet and create the flavors we crave. This recipe calls for a classic, fine grain salt.
    • Canned Pumpkin – it’s the real star of the show! The pumpkin in this recipe keeps the cake so moist and adds a touch of the fall flavor we crave! 

    Close up shot of pumpkin bundt cake, covered in cream cheese glaze.

    Don’t forget the cream cheese glaze! To add this delicious glaze to your pumpkin spice bundt cake, you’ll need the following: 

    • Cream Cheese – room temperature and full fat is your best bet! Learn how to soften cream cheese – so easy!
    • Butter – again, room temperature is best. I use salted butter but that’s a personal preference.
    • Powdered Sugar – This is a must-have ingredient for your glaze because of the incredibly fine texture. No other sugar will do!
    • Vanilla – It’s the ultimate fragrant addition to your baking – use store bought or Homemade Vanilla Extract, just avoid imitation vanilla.

    How to Make Pumpkin Bundt Cake 

    Now that we’ve got all of our ingredients lined up, it’s time to make this delicious pumpkin spice bundt cake. I wish I had a slice right now! You can get the full printable recipe card below.

    1. Preheat oven to 350 degrees. Grease bundt pan. This is my absolute favorite baking spray to ensure a beautiful release – even from decorative bundt pans (Be sure to see my notes with tips and tricks for a successful bundt cake release!)
    2. In a large bowl or mixer, combine sugar and oil.Looking down inside a fitted mixer bowl, mixing attachment and cake ingredients inside.
    3. Add eggs, one at a time. Looking down inside a fitted mixer bowl, oil and eggs and cake ingredients inside.
    4. In a separate mixing bowl, combine flour, baking soda, allspice and salt. Looking down inside a fitted mixer bowl, flour and cake ingredients inside.
    5. Gradually add to wet mixture, alternating with pumpkin. Looking down inside a fitted mixer bowl, pumpkin and cake ingredients inside.
    6. Pour into bundt pan and bake 65 minutes or until a toothpick comes out clean. White surface, looking down into cake batter inside a metal bundt cake pan.
    7. Cool 10 minutes and invert onto wire rack and remove bundt pan. Metal bundt cake pan with a cake inside, placed on a metal baking rack.
    8. If your cake has risen a little too high or a touch unevenly, you might want to shave it down to create a flatter surface. Feel free to eat those cake shavings right now! Bundt cake pan on a metal baking rack, part of the cake shaved down with knife to the side.
    9. Combine glaze ingredients. Warm just before pouring onto cooled cake. Perfectly formed round bundt cake, placed on a metal baking rack.

    Pumpkin Spice Bundt Cake Pans

    I am not much of a collector in my day to day life, because I prefer a minimal lifestyle. However, one of the few purchases that I simply  cannot resist is a new bundt pan! I love the charm, texture and seasonal designs of the bundt pans on the market today! In fact, there’s just something about a pretty bundt pan that can totally elevate your dessert- get ready to take your baking to a whole new level! 

    Here’s a few of my favorite fall bundt and loaf pan options, just in case you’re shopping for a new one:

    • This one is a classic and I use it frequently, regardless of season.
    • This harvest loaf pan is gorgeous and works with many of my pound cake recipes! 
    • Another classic, this one always creates a beautiful, elegant form. In fact, it’s the pan I used in these images.
    • This little woodland cakelet pan is the sweetest way to serve individual bundt cake servings! 
    • Want to get a little creepy for Halloween? This skull cakelet would make the spookiest addition to your dessert display! 

    a bundt cake on a marble platter, covered in white glaze.

    Tips and Tricks to Baking with a Bundt Pan

    When prepared correctly, a bundt pan allows you to produce a beautifully finished product. Here are a few of my tricks for a perfect bundt pan experience.

    Coat the pan thoroughly with butter or oil using a pastry brush or paper towel to ensure every crevice is covered. (I cannot stress this enough. Leave no crevice untouched!) Then you’ll sprinkle flour onto the pan and tap it in various directions until the pan has been covered. Tap to remove any excess so it doesn’t show on your cake.

    OR use one of my favorite baking shortcuts. I am obsessed with this baking spray! It’s a game changer. Cakes come out clean every time, even in the most ornate baking pans! When your cake is finished baking, you should be able to remove your cake from the pan with ease.

    White plate with a slice of pumpkin bundt cake, blue linen napkin to the side, bundt cake with glaze on top in the background..

    More Bundt Cakes You’ll Love

    If you love this pumpkin bundt cake, you’re going to love these bundt cakes too! Once you invest in a pretty bundt cake pan, there will be no stopping your creativity. Try one of the following recipes to get started! 

    Want a vintage-inspired, simple sheet cake recipe that everyone will love? Try this incredible butterscotch cake recipe

    White plate with a slice of pumpkin bundt cake, blue linen napkin to the side.

    I’m so happy to share my recipes with you, thanks so much for following along! If you love pumpkin as much as we do, be sure to check out my ultimate pumpkin baking guide. My pumpkin bars with cream cheese frosting are also a reader fave! 

    If you make this pumpkin bundt cake, please come back and share with me and leave a review. You can also share a photo in my Facebook share group, Celebrating Simple

    a bundt cake on a marble platter, covered in white glaze.
    5 from 9 votes
    Print

    Pumpkin Bundt Cake

    This Pumpkin Bundt Cake Recipe is rich, moist and filled with the fragrance and flavor of fall! With a spongy texture and a fine crumb, this Pumpkin Spice Bundt Cake is a true ode to the season.

    Course Dessert
    Cuisine American
    Keyword pumpkin bundt cake, pumpkin cake
    Prep Time 7 minutes
    Cook Time 1 hour 5 minutes
    Servings 20
    Calories 333 kcal

    Ingredients

    • 2 1/2 c sugar
    • 3 cups flour all purpose
    • 1 c canola oil
    • 3 eggs
    • 2 tsp baking soda
    • 2 tsp allspice
    • 1/2 tsp salt
    • 1 15 oz pumpkin can

    Cream Cheese Glaze

    • 8 oz cream cheese softened
    • 1/2 c butter softened
    • 2 c powdered sugar
    • 2 tsp vanilla

    Instructions

    1. Preheat oven to 350 degrees. Grease bundt pan.

    2. In a large bowl or mixer, combine sugar and oil.

    3. Add eggs, one at a time.

    4. In a separate mixing bowl, combine flour, bbaking soda, allspice and salt.

    5. Gradually add to wet mixture alternating with pumpkin.

    6. Pour into bundt pan and bake 65 minutes or until a toothpick comes out clean.

    7. Cool 10 minutes and invert onto wire rack and remove bundt pan.

    8. Combine glaze ingredients. Warm just before pouring onto cooled cake.

    Recipe Notes

    Don't have allspice? Substitute 1 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp ground cloves.

    Nutrition Facts
    Pumpkin Bundt Cake
    Amount Per Serving
    Calories 333 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 6g30%
    Cholesterol 49mg16%
    Sodium 271mg11%
    Potassium 27mg1%
    Carbohydrates 38g13%
    Fiber 1g4%
    Sugar 37g41%
    Protein 2g4%
    Vitamin A 334IU7%
    Vitamin C 1mg1%
    Calcium 17mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
  • Share
  • Tweet
  • Pin
  • Email
  • Disclosure
    shares