Incredible Pumpkin Bundt Cake with Cream Cheese Glaze

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.

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!”

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?)

• 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! 

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.

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! 

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.

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! 

• Brown Sugar Bundt Cake – this recipe is covered in an incredible caramel sauce. You’re welcome! 
• Butter Pecan Bundt Cake Recipe – another option that is just perfect for fall.
• Cinnamon Pound Cake – a classic, delicious recipe for anytime of year, but especially at the holidays. 
• Classic Easy Pound Cake – this is the recipe that started it all! If you’re looking for a classic, start here! 
• Apple Pound Cake – the apple version of my favorite pound cake is also beautiful when made in a bundt, with all the flavors of fall!

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

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! 

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

Author Julie Blanner

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.