This perfect Pumpkin Bundt Cake is a crowd-pleasing dessert that is great for the holidays and the fall season. It is packed with pumpkin and warm spices and drizzled with cinnamon cream cheese icing. It’s incredible!
This thick and tender cake is flavored with pumpkin puree, pumpkin spice, cinnamon, and vanilla. The whole thing is drizzled (generously, of course) with cinnamon cream cheese icing. Is it beautiful? Yes. Incredibly delicious? Yes. Perfect for feeding a crowd? Obviously. Let’s make it!
Prefer apple? Try our Apple Cider Donut Cake.
Prefer orange? Try our Orange Bundt Cake.
Need a smaller pumpkin cake? Try our Cinnamon Sugar Pumpkin Cake.
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Recipe overview
Pumpkin cake: Begin by making the cake batter. Beat butter, oil, brown sugar, and granulated sugar. Add eggs, vanilla, and, butterm po a whole can of pumpkin puree. Beat in dry ingredients (a combination of flour, leavening, spices, and salt). Pour the batter into a greased bundt pan and bake.
Cinnamon cream cheese frosting: A combination of cream cheese, butter, powdered sugar, cinnamon and vanilla. I thin out the frosting with a couple tablespoons of milk to make it easy to drizzle over the cooled cake.
What makes this recipe work
A combination of butter and oil. Butter for flavor and oil for moisture.
One whole 15-oz can of pumpkin puree makes this cake a beautiful shade of orange and adds flavor and moisture.
The best spice mixture. I use a combination of pumpkin pie spice, cinnamon, and ground star anise to complement the pumpkin perfectly.
Cinnamon cream cheese frosting! Cream cheese frosting is an incredible pairing with pumpkin cake and the addition of cinnamon makes it even better. I like to thin out the frosting so that it can be drizzled over the cake and drip down the sides.
Recipe tips
Grease your bundt pan really well. I find that a non-stick spray that contains flour works the best. Wait to spray the pan until right before you add the batter.
Use a 12-cup bundt pan. This cake is quite large so a 12-cup pan bundt pan works best.
Use canned pumpkin puree not pumpkin pie filling. Libby’s is my favorite brand because it always consistent in terms of color, flavor, consistency, and moisture content.
Allow the cake to cool completely (several hours) before adding the icing.
Serving and storage
SERVING: The flavor and texture of this cake is best when served at room temperature.
STORAGE: This cake can be stored in the refrigerator for up to 3 days, bringing slices to room temperature before serving. Individual slices can be frozen for up to three months. If freezing the whole cake I would do so without the frosting and add it after thawing.
More pumpkin recipes
- Pumpkin Muffins – Soft and fluffy pumpkin muffins with a brown sugar crumble.
- Pumpkin Pudding Cake – A pumpkin spice cake that magically bakes up with a brown sugar caramel sauce right underneath it.
- Pumpkin Cheesecake Bars – A combination of pumpkin pie and creamy cheesecake on a graham cracker crust.
- Pumpkin Pie Bars – An easy twist on traditional pumpkin pie!
- Pumpkin Cupcakes – Fluffy and moist pumpkin cupcakes topped with maple cream cheese frosting.
Recipe
Pumpkin Bundt Cake
Ingredients
Cake:
- 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:
- 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
Instructions
Cake:
- Preheat oven to 350°F with a rack in the center of the oven.
- In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs, beat until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
- Thoroughly grease a 12-cup bundt pan (I use nonstick baking spray with flour). Pour the batter into the pan and spread it into an even layer. Bake for 40-50 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.
Frosting:
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth and combined. Add powdered sugar, cinnamon, and vanilla, beating on low speed then increasing to high (scraping the sides and bottom of the bowl as needed). Once well combined, begin adding milk 1 tablespoon at a time until you reach your desired consistency. I used between 2-3 tablespoons, I wanted the frosting thin enough to drizzle. To frost the cake as I did, add the frosting to a piping bag with the edge snipped off (I did not use a tip). Beginning on the interior of the bundt, squeeze the frosting while bringing the bag up the cake and over the side, then back up again (in a back and forth-zigzag type of pattern). Store in the fridge or at cool room temp.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
CC says
I have made this pumpkin Bundt many times and it is phenomenal! I have gotten rave reviews and come home with an empty plate. The icing with the cinnamon and the moistness makes it such a delicious cake! Thank you. I want to make in mini versions and give out to friends, do you think it would come out as good?
Allison says
Yes, that would be fine. Adjust the bake time accordingly. I’m glad you enjoyed it!
CC says
Delicious
Tess says
This is a great pumpkin cake! The cake is the perfect density—not too light, not too heavy. The frosting is delicious. I drizzled it over the Bundt and the cake to frosting ratio was just right.
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Pam says
This cake was amazing! The cake was super moist and had a great texture. I loved the denseness of it. The frosting was amazing! .The addition of the cinnamon and vanilla gave an added boost. I did not have the star anise, but used same amount of ground cloves. Everyone loved this cake, great way to start the fall!.
Allison says
Thanks for the kind review, Pam. 🙂
Rita Klein says
This was just an amazing receipt. Supper moist.
Allison says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Wendy says
Absolutely to die for! What a knock out recipe and it’s beautiful too. What’s so great is not the amazing flavor, it’s the texture, it’s decadent, holds together but is light and fluffy. Wow!
Allison says
Thanks for the kind review, Wendy. I’m glad you enjoyed it. 🙂
Jen M says
OMG This cake is pillowy and moist. Thank you for sharing your recipe. I didn’t have cream cheese so just made a cinnamon glaze. This cake is delicious enough on its own though.
Allison says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Mima Pelletier says
I haven’t tried making this cake but would like to. Can I substitute butter for the oil?
Allison says
Hi! That should be fine. I really like the moisture from the oil, but if you’d prefer all butter that should work.
Abbie says
This recipe is perfection! I made mini Bundt cakes, cooked them around 17 minutes. Thanks for a fantastic Fall treat!
Allison says
You’re welcome! I’m glad you enjoyed them 🙂
Tawnya Walsh says
AMAZING!!! I hadn’t had much luck with Bundt cakes until this one! WOW! The flavors, texture, frosting – perfect! I cut the sugars back a wee bit, but otherwise followed the recipe as written. I made it for Thanksgiving & it was a huge hit! Thank-you for changing my mind about Bundt cakes!
Allison says
Yay! I’m so glad you enjoyed it!