Indulge in the warm and comforting flavors of fall with this homemade Pumpkin Bundt Cake. This delightful easy dessert recipe boasts a moist and tender cake that will melt in your mouth.
Enjoy this homemade Pumpkin Bundt Cake made with 2 cups of pumpkin puree and a homemade pumpkin flavored cream cheese frosting.
Whether you're hosting a fun Fall gathering or simply baking a dessert for your family, this pumpkin cake is sure to impress!
Check out all the other easy pumpkin dessert ideas for even more delicious recipes.
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The start of fall is the perfect time to bake homemade desserts and treats! Especially with the delicious flavor of pumpkin!
As the weather cools down and the leaves begin to change color, it's the ideal opportunity to celebrate the flavors of the season.
This cake is packed with flavor, thanks to the 2 cups of pumpkin puree added to the traditional cake batter. Then it's topped with a pumpkin flavored cream cheese frosting!
Looking for more Easy Desserts for Fall? Try my Cake Mix Pumpkin Chocolate Chip Cookies, Pumpkin Apple Dump Cake or my Mini Pumpkin Bundt Cakes.
Table of Contents
- 👩🍳Recipe Notes
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- 💡 Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- Pumpkin Cream Cheese Frosting
- LOVE this recipe? SAVE it for Later!
- 🍶Storage Tips
- ❄️Freezing Tips
- ➡️Top Recipe Tip
- 🌟Try these recipes next...
- Scare Up Some Fun with Our Halloween Activity Pack Sale!
- 📇Recipe Card
- 📖 Recipe Card
- Pumpkin Bundt Cake
- 💬 Comments
👩🍳Recipe Notes
- This batter will fit perfectly into a 9.5 or 10-inch Bundt pan.
- You can also use two 9-inch round cake pans and prepare it as a layer cake with frosting in between the layers.
- You can easily prepare this cake ahead of time, but don't frost it!
- Cover the cake tightly and refrigerate for up to 2 days or freeze for up to 3 months.
- Bring the cake to room temperature, prepare the frosting, frost the cake, and serve.
🛒Helpful Kitchen Tools
Wilton Perfect Results Premium Non-Stick Fluted Tube Pan
Pumpkin Feast Ceramic Salad Plates, 8.75 inch, Set of 4, for Salad, Appetizer, Microwave & Dishwasher SafeCeramic Coffee Mug Set of 6Ceramic Sugar and Creamer Set, Milk Carton Shaped White Cream Jug and Sugar Bowl with lid
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 Substitutions and Variations
- Add in chopped pecans or chocolate chips if you'd like.
- Sprinkle the top of the cake with chopped pecans right after you add the frosting.
- If you prepare a frosting recipe without the pumpkin flavoring, try my Homemade Cream Cheese Frosting Recipe.
Step-by-Step Instructions
- Step 1: Sift together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In another bowl, mix the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla together.
- Step 2: Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Step 3: Pour the batter into a prepared Bundt pan.
Baking Instructions
- Bake for 35 to 40 minutes in a 350°F oven.
- Remove the cake from the oven and allow it to completely cool on a wire rack.
Pumpkin Cream Cheese Frosting
- Beat the cream cheese, butter, and pumpkin puree until creamy and smooth. Add in the powdered sugar, vanilla, cinnamon, and pumpkin pie spice.
- Drizzle the frosting over the cooled cake.
📌Quick Tip: Warm the frosting in the microwave for 15 seconds to make it slightly pourable.
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🍶Storage Tips
- Since the cake has cream cheese frosting, refrigerate the cake in an air-tight container for up to 5 days.
❄️Freezing Tips
- Allow the cake to completely cool, then wrap in layers of plastic wrap and a layer of aluminum foil to protect it from freezer burn.
- Thaw in the refrigerator overnight when you're ready for a sweet treat!
➡️Top Recipe Tip
- Make sure to grease and flour the bundt pan well to keep the cake from sticking. Let it cool in the pan for 10 minutes before flipping it out onto a wire rack to cool completely.
1. Test with a toothpick in the center of the cake. It should come back clean or with a few crumbs.
2. Press the top of the cake gently. It should spring back and not make an indent.
🌟Try these recipes next...
- Check out my other recipe for Cake Mix Pumpkin Bread.
- Or you might enjoy this recipe for Pumpkin Cheesecake Bundt Cake.
Scare Up Some Fun with Our Halloween Activity Pack Sale!
📇Recipe Card
📖 Recipe Card
Pumpkin Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil
- 4 large eggs
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 - 15 ounce size can pumpkin puree
- 1 ½ teaspoons pure vanilla extract
- 8 ounces cream cheese; softened
- ¼ cup butter; softened
- ¼ cup pumpkin puree
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
Method
- Preheat oven to 350°F. Prepare a Bundt cake pan by spraying it with non-stick cooking spray.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside.
- In another bowl using an electric mixer, combine together the oil, eggs, brown sugar, granulated sugar, pumpkin puree and vanilla extract.
- Slowly add the dry ingredients to the wet ingredients and combine until well mixed. Batter will be thick.
- Spread the batter in the prepared pan. Bake in the preheated oven for 35 to 40 minutes.
- Remove the cake from the oven and set it on a wire rack to cool completely.
- In the bowl of a stand mixer, beat the cream cheese, butter and pumpkin puree until combined.
- Add the powdered sugar, vanilla extract, cinnamon and pumpkin pie spice. Beat until smooth.
- Frost the cake. See note below.
Nutrition
Notes
- The cake is done when a toothpick inserted into the center comes out clean.
- Make sure to grease and flour the bundt pan well to keep the cake from sticking. Let it cool in the pan for 10 minutes before flipping it out onto a wire rack to cool completely.
- If desired, warm the frosting in the microwave for 15 seconds to make it slightly pourable.
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