Easy Pumpkin Bundt Cake

This pumpkin bundt cake is perfect for cozy afternoons or holiday gatherings when you want a moist, flavorful dessert that feels special but is honestly easy to pull together. The warm spices blend beautifully with pumpkin making it a delightful treat that everyone loves.

I first made this recipe on a cool autumn weekend and it quickly became my go to for bringing to potlucks or just enjoying with tea. The aroma baking filled the house with fall comfort instantly.

Ingredients

• All purpose flour: is the foundation for a tender crumb choose unbleached for better flavor and texture
• Baking powder and baking soda: work together to give the cake a light rise without drying it out
• Pumpkin spice: is essential for that warm, nostalgic flavor pick a fresh jar or make your own blend for best results
• Pumpkin purée: adds moisture and richness look for pure pumpkin rather than pie filling to control sweetness
• Brown sugar: contributes to moistness and a deep caramel flavor for a more complex taste
• Vegetable or canola oil: keeps the cake moist and tender without overpowering flavors
• Eggs: at room temperature help with better mixing and texture in the final cake
• Vanilla extract: rounds out the flavors bringing warmth and sweetness
• Cream cheese: softened for the frosting gives a tangy contrast and creamy texture
• Unsalted butter: balances the frosting’s richness
• Confectioners’ sugar: makes the frosting smooth and sweet
• Milk: adjusts the frosting consistency for spreading
• Optional toasted pecans or walnuts: add crunch and a nutty finish
• Chocolate chips: make a fun garnish for a bit of melty sweetness

Instructions

Build The Pan:

Preheat your oven to 350 degrees Fahrenheit. Prepare a large 10 cup bundt pan by greasing thoroughly with butter or cooking spray then dust with flour tapping out any excess. Be sure to get all the nooks and crannies covered to prevent sticking.

Mix The Dry Ingredients:

In a medium bowl whisk together the flour baking powder baking soda pumpkin spice and salt until evenly combined. This ensures the leavening and spices are distributed so every bite is consistent.

Combine Wet Ingredients And Sugars:

In a large bowl whisk together the oil pumpkin purée brown sugar granulated sugar eggs and vanilla extract until just blended. Avoid over mixing here to keep the cake tender.

Bring It All Together:

Gradually fold the dry ingredients into the wet mixture gently mixing until no streaks remain. Use a spatula or wooden spoon for better control and to avoid overworking the batter.

Fill The Pan:

Pour the batter into the prepared bundt pan smoothing the top with a spatula or tapping the pan lightly on the counter to settle the batter evenly.

Bake And Cool:

Place in the oven and bake for 60 to 70 minutes. Check doneness by inserting a wooden skewer or cake tester in the center it should come out clean or with a few moist crumbs. Cool in the pan for 15 minutes before carefully turning out onto a wire rack to cool completely. This prevents cracking and sticking.

Make The Frosting:

In a stand mixer or mixing bowl beat the softened cream cheese and butter until light and fluffy. Gradually add the sifted confectioners’ sugar blending on medium speed until smooth and creamy. Add the vanilla extract and 1 to 2 tablespoons of milk to reach your preferred spreading consistency.

Frost And Garnish:

Spoon or spread the frosting evenly over the cooled cake. Sprinkle with toasted nuts or chocolate chips if desired for extra texture and flavor.

I love how the pumpkin spice aroma fills the kitchen as this cake bakes it brings back childhood memories of family fall gatherings. The cream cheese frosting always feels like the perfect finishing touch that everyone appreciates.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to two days or refrigerate for up to a week. The frosting may firm up a bit when chilled so allow it to warm slightly before serving. This cake also freezes well wrapped tightly in foil and plastic wrap for up to three months. Defrost overnight in the fridge.

Ingredient Swaps

For a gluten free version you can substitute a gluten free all purpose blend making sure it includes xanthan gum for structure. Maple syrup or honey can replace some or all of the sugar but reduce other liquids slightly. Try coconut oil instead of vegetable oil for a subtle nutty flavor but solidify the oil first if needed.

Serving Ideas

This bundt cake is lovely served with a cup of chai tea or spiced coffee. A dollop of whipped cream or a scoop of vanilla ice cream makes it feel like a special dessert after dinner. For a festive look add a dusting of cinnamon or extra nuts on top.

This pumpkin bundt cake is a cozy fall favorite that’s both elegant and simple to make with delicious results every time.

Frequently Asked Recipe Questions

→ How can I ensure the bundt cake doesn’t stick to the pan?

Grease the bundt pan thoroughly using butter or cooking spray, then dust it with flour, tapping out any excess. This helps the cake release easily after baking.

→ What is the best way to mix the dry and wet ingredients?

Whisk dry ingredients separately and combine the wet ingredients until just mixed. Gradually add the dry to the wet to avoid overmixing, which keeps the texture tender.

→ How do I know when the bundt cake is fully baked?

Insert a wooden skewer or cake tester into the center; it should come out clean or with a few moist crumbs, indicating the cake is done.

→ Can I store the bundt cake after frosting?

Yes, keep it covered at room temperature for one day or refrigerate for longer freshness. Bring it back to room temp before serving for best texture.

→ Are the nuts in the garnish necessary?

They’re optional but add a pleasant crunch and depth of flavor, complementing the soft cake and creamy frosting beautifully.