This pumpkin bundt cake recipe is rich, moist and filled with the fragrance and flavor of fall! It’s topped with a decadent cream cheese glaze, and so gorgeous to serve.

With a spongy texture and a fine crumb, this pumpkin spice bundt cake is a true ode to the season.

A frosted pumpkin bundt cake on a white marble surface.
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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 tried and true 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.

If you love pumpkin as much as we do, be sure to check out my ultimate pumpkin dessert collection – we’ve got over 15 recipes! My pumpkin bars with cream cheese frosting are also a reader fave! 

A frosted pumpkin bundt cake on a white marble surface.

Pumpkin Bundt Cake

This pumpkin bundt cake recipe is moist, delicious and oh-so-fragrant as it bakes. Even better? It’s gorgeous when served to guests, beautifully serving up to 20 people. 

Why You’ll Love It

  • Rich and Decadent – It’s so moist and absolutely delicious.
  • Fall Flavor and Fragrance – It’s filled with the scent and flavors of fall.
  • Great for Entertaining – This cake is so moist that it can be made ahead and still delicious a day or two later!
A slice of pumpkin bundt cake, with the full cake in the background.

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

  • Sugar – White sugar adds the perfect touch of sweetness.
  • 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.
  • 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.
  • 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! 
A frosted pumpkin bundt cake on a white marble surface.

Glaze Ingredients

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 – use whatever you have on hand. Learn How to Soften Butter Quickly.
  • Powdered Sugar – This is a must-have ingredient for your glaze because of the incredibly fine texture. No other sugar will do! Learn How to Make Powdered Sugar here.
  • Vanilla – It’s the ultimate fragrant addition to your baking – use store bought or Homemade Vanilla Extract, just avoid imitation vanilla.

How to Make

  1. Preheat oven and grease bundt pan.
  2. In a large bowl or mixer, combine wet ingredients (except pumpkin). ingredients for a pumpkin bundt cake recipe in a stand mixer bowl.
  3. In a separate mixing bowl, combine dry ingredients.
  4. Gradually add to wet mixture, alternating with pumpkin. ingredients for a pumpkin bundt cake recipe in a stand mixer bowl.
  5. Pour into bundt pan and bake as directed, or until a toothpick comes out clean. A pumpkin bundt cake recipe inside a bundt cake pan, on a white surface. A pumpkin bundt cake on a wire cooling rack.
  6. Cool and invert onto wire rack and remove bundt pan. A pumpkin bundt cake on a wire cooling rack. A pumpkin bundt cake on a wire cooling rack.
  7. Combine glaze ingredients. Warm just before pouring onto cooled cake.

Tips

  • Bring ingredients to room temperature so that you achieve the perfect crumb.
  • Use full-fat ingredients for the best results (no margarine, low fat cream cheese).
  • 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.
  • 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!
A slice of pumpkin bundt cake, with the full cake in the background.

Serving Suggestions

A frosted pumpkin bundt cake on a white marble surface.

How to Store

  • Room Temperature – Store covered at room temperature for up to five days *if* your cake is unfrosted. If you’ve added the cream cheese frosting, it must be refrigerated after two hours at room temperature. Note that once you cut into a bundt cake, moisture begins to escape. Use plastic wrap to cover the exposed slice.
  • Refrigerate – Store covered in an airtight container for up to one week refrigerated.
  • Freeze – Simply wrap your bundt cake in plastic wrap – you can add an extra layer of aluminum foil for a secondary layer of frost resistance. Add a heavy duty freezer bag and label appropriately. Freeze up to 3 months.
A slice of pumpkin bundt cake on a white plate with a blue linen napkin under it.

More Pumpkin Inspiration

A frosted pumpkin bundt cake on a white marble surface.
5 from 12 votes

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.
Prep: 7 minutes
Cook: 1 hour 5 minutes
Servings: 20
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Ingredients  

  • cups white granulated sugar
  • 3 cups all-purpose flour
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons allspice
  • ½ teaspoon salt
  • 15 ounces canned pumpkin (one can)

Cream Cheese Glaze

Instructions 

  • Preheat oven to 350℉. Grease bundt pan.
  • In a large bowl or mixer, combine sugar and oil.
  • Add eggs, one at a time.
  • In a separate mixing bowl, combine flour, bbaking soda, allspice and salt.
  • Gradually add to wet mixture alternating with pumpkin.
  • Pour into bundt pan and bake 65 minutes or until a toothpick comes out clean.
  • Cool 10 minutes and invert onto wire rack and remove bundt pan.
  • Combine glaze ingredients. Warm the glaze briefly in the microwave (maybe 10 seconds) to liquify, just before pouring onto cooled cake.

Julie’s Tips

  • Don’t have allspice? Substitute 1 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp ground cloves.
  • Bring ingredients to room temperature so that you achieve the perfect crumb.
  • Use full-fat ingredients for the best results (no margarine, low fat cream cheese).
  • 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.
  • 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!
Calories: 333kcal | Carbohydrates: 38g | Protein: 2g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 271mg | Potassium: 27mg | Fiber: 1g | Sugar: 37g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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17 Comments

  1. 5 stars
    I love your pan!! It is a pretty bundt cake! I love how moist & soft this looks. I crave all things pumpkin all fall long, so I can’t wait to make this, especially with the cream cheese glaze!