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    You are here: Home / Seasonal / Fall Recipes / Pumpkin Bundt Cake

    Pumpkin Bundt Cake

    October 17, 2022 By Sam 2 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of pumpkin bundt cake, top image of slice of cake on white plate, bottom image of full bunt cake close up

    My Pumpkin Bundt Cake recipe features a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It’s simple to make (just 25 minutes of prep!) and perfect for fall! Recipe includes a how-to video!

    Slice of pumpkin bundt cake topped with cream cheese glaze on a plate with a fork taking one bite.

    An Impressive Pumpkin Cake

    My pumpkin bundt cake has all the cozy seasonal flavors of fall wrapped into a moist, dense bundt cake. It’s buttery, vibrantly spiced, and crowned with a stunning, thick cream cheese glaze. The dense crumb (similar to my other bundt cake or pound cake) means this cake is sturdy, but it still melts in your mouth. It’s perfection!

    Once cooled, I love topping this cake with a thick cream cheese glaze (it’s essentially a melted version of my cream cheese frosting), but I do provide some alternative toppings in the FAQ section below if you’re not a fan of cream cheese.

    If bundt cakes are new to you, definitely check out the video below where I show you exactly how I prepare my pan so my cake slides out perfectly. A bundt cake that sticks will totally ruin your day 🙁

    Save this recipe for your next harvest party, halloween soiree, or add it to your Thanksgiving dessert table!

    What You Need

    Overhead view of ingredients including butter, pumpkin, eggs, spices, and more.

    There’s quite a few ingredients up there, so I’ll highlight the important ones:

    • Spices. The spices used in this recipe are the same spices that go into my pumpkin spice; if you don’t happen to have all of these spices but do have pumpkin pie spice, you can substitute 1 Tbsp + ¾ teaspoon of that instead.
    • Unsalted butter. By creaming the spices with the butter and sugar (rather than adding later with the flour), we will bring out their flavors a bit more.
    • Eggs. Add these one at a time and stir really well after each addition.
    • Pumpkin. Make sure you grab 100% pure pumpkin and not pumpkin pie filling. They are sold right next to each other in the store and look so similar!
    • Sour Cream. Sour cream (or full-fat plain greek yogurt) encourages our cake to be tender, moist, and perfectly dense. It’s also the secret ingredient in my pumpkin coffee cake.

    SAM’S TIP: To keep the cake from being too heavy and dense (which is possible with a cake that uses a whole can of pumpkin plus a cup of full-fat sour cream) we put a lot of work into creaming and aerating the batter. The butter and sugar (and spices) must be well-creamed until light and fluffy, and we’ll also thoroughly beat the batter after each egg addition. Don’t skimp out on either step!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Pumpkin Bundt Cake

    Collage of four photos showing pumpkin cake batter being prepared in a glass mixing bowl
    1. Cream together the butter, sugar, and spices until light and fluffy.
    2. Add the eggs one at a time and beat well after each addition.
    3. Stir in the pumpkin, sour cream, and vanilla.
    4. Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
    Collage of four photos showing cake batter being poured into a bundt, baked, and topped with a cream cheese glaze.
    1. Spread the batter into a greased and floured pan (smooth the surface after adding it) and bake for 60 minutes.
    2. Test for doneness with a wooden skewer, then let cool in pan for 30 minutes before removing to a cooling rack.
    3. Stir together cream cheese and butter, then add the powdered sugar and vanilla.
    4. Microwave the glaze until pourable and drizzle over the cooled cake.

    SAM’S TIP: Be gentle but thorough when combining your wet and dry ingredients; you want the batter to be uniform, but you don’t want to over-mix it! An over-mixed batter will lead to an overly dense and dry pumpkin bundt cake.

    Overhead view of a bundt cake drizzled with white glaze.

    Frequently Asked Questions

    Does pumpkin bundt cake need to be refrigerated?

    I feel comfortable leaving mine at room temperature for a few days, but if you don’t, you can refrigerate yours in an airtight container. The fridge does dry out cakes, so keep that in mind if you do this.

    Can I make this with a mini bundt pan?

    Yes! I haven’t personally baked this recipe in a mini bundt pan (and all the sizes vary so much), so I can’t recommend baking times though. If you try this, please let me know how they turn out!

    Do I have to add the glaze?

    This cake is great with or without the glaze. I personally think the cream cheese glaze complements the pumpkin flavors beautifully, but if you don’t care for cream cheese or need to store the cake a while and don’t feel comfortable leaving it out, you can substitute my vanilla glaze instead. A dusting of powdered sugar would be a pretty topping if you want to go glaze-less, or add chocolate ganache for an incredible and slightly unexpected pumpkin/chocolate flavor collision!

    Slice of bundt cake topped with a thick white glaze standing up on a white plate.

    If you’re looking for an equally moist but less dense pumpkin cake, try my pumpkin layer cake!

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Slice of pumpkin bundt cake topped with cream cheese glaze on a plate with a fork taking one bite.

    Pumpkin Bundt Cake

    My pumpkin bundt cake recipe features a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It's simple to make (just 25 minutes of prep!) and perfect for fall!
    Recipe includes a how-to video!
    5 from 3 votes
    Print Pin Rate
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 14 servings
    Calories: 456kcal
    Author: Sam Merritt

    Ingredients

    Pumpkin Bundt Cake

    • 1 cup unsalted butter softened (226g)
    • 1 cup granulated sugar (200g)
    • 1 cup light brown sugar firmly packed (200g)
    • 2 teaspoons ground cinnamon
    • ¾ teaspoon ground ginger
    • ½ teaspoon allspice
    • ½ teaspoon ground nutmeg
    • 4 large eggs room temperature preferred
    • 15 oz canned pumpkin puree (425g)
    • 1 cup sour cream (226g)
    • 1 Tablespoon vanilla extract
    • 3 cups all-purpose flour (375g)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon table salt

    Cream Cheese Glaze

    • 2 oz cream cheese softened (56g)
    • 2 Tablespoons butter salted or unsalted, softened (28g)
    • 1 cup powdered sugar (125g)
    • 1 teaspoon vanilla extract

    Recommended Equipment

    • 12 cup bundt pan
    • Mixing bowls
    • Electric mixer
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and thoroughly grease and flour a 12-cup bundt pan (tap out excess flour). Set aside.
    • In a large mixing bowl, combine butter, sugars, and spices (cinnamon, ginger, allspice, nutmeg) and use an electric mixer to cream together until light and fluffy and well-combined (about 2-3 minutes on high speed).
      1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 2 teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon allspice, ½ teaspoon ground nutmeg
    • Add eggs, one at a time, stirring very well after each addition (about 30 seconds after each addition on high speed).
      4 large eggs
    • Stir in pumpkin, sour cream, and vanilla extract.
      15 oz canned pumpkin puree, 1 cup sour cream, 1 Tablespoon vanilla extract
    • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
      3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon table salt
    • With mixer on low-speed or, stirring with a spatula, gradually stir dry ingredients into wet (I do this in 3-4 parts).
    • Pour batter into greased bundt pan and bake for 60 minutes or until a wooden skewer inserted into the thickest part comes out clean or with moist crumbs.
    • Allow to cool in pan for 30 minutes then carefully invert onto cooling rack and allow to cool completely before icing.

    Cream Cheese Glaze

    • In a microwave-safe bowl, stir together cream cheese and butter until smooth and creamy.
      2 oz cream cheese, 2 Tablespoons butter
    • Gradually stir in powdered sugar until combined, then stir in vanilla extract.
      1 cup powdered sugar, 1 teaspoon vanilla extract
    • Transfer bowl to the microwave and microwave in 5-10 second intervals, stirring in-between, until mixture is melty and pourable.
    • Drizzle or pour over bundt cake. Allow glaze to firm before slicing and serving.

    Notes

    Storing

    Store in an airtight container at room temperature for up to 4-5 days.

    Nutrition

    Serving: 1serving | Calories: 456kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 324mg | Potassium: 166mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5408IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Mary Salyer

      January 14, 2023 at 9:30 pm

      5 stars
      This is the best recipe ever! I love pound cakes and this will now be one I make often. I made this twice over the holidays and everyone loved it.

      Reply
      • Emily @ Sugar Spun Run

        January 16, 2023 at 8:57 am

        So glad you love it, Mary! Thanks so much for commenting 😍

        Reply

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