Why This Pumpkin Bundt Cake Is a Must-Bake This Fall
There’s something magnetic about the scent of warm spices curling through a kitchen in late October — cinnamon, nutmeg, a whisper of clove. It draws you in like memory. And if fall had a flavor? This Pumpkin Bundt Cake would be it — rich with velvety pumpkin, golden with spice, and draped in a cinnamon cream cheese glaze that drips like a ribbon down its curves.
This isn’t just another pumpkin dessert. It’s the kind of cake you bring to a family table and silently watch as forks pause, eyes widen, and someone mutters, “Wow.” That’s what we’re baking today.
Ideal for fall baking enthusiasts, Thanksgiving hosts, or honestly anyone who finds joy in cozy, nostalgic sweets — this bundt cake nails it all: moisture, spice balance, visual impact. It’s also refreshingly simple to make. No fancy layering. No temperamental techniques. Just straight-up seasonal comfort, baked in a ring of glory.
In this guide, I’ll walk you through everything — from ingredients and bake times to frosting tricks and storage secrets. Whether you’re planning ahead for a holiday dessert table or just want an easy baking recipe to warm up a chilly weekend, this pumpkin cake delivers — beautifully.
Pumpkin Bundt Cake Ingredients (Spiced, Moist & Fall-Ready)
Creating a truly unforgettable Pumpkin Bundt Cake starts with the right blend of pantry staples and seasonal flavor boosters. This ingredient list is designed to give you a cake that’s tender, richly spiced, and perfectly sweet — without overwhelming complexity.
Let’s break it down:
For the Pumpkin Cake Batter
- 2½ cups all-purpose flour
Gives structure while keeping the crumb soft and cake-like. - 1 teaspoon baking soda + 2 teaspoons baking powder
The leavening duo ensures a tall, airy rise even in the dense bundt form. - 2½ teaspoons pumpkin pie spice
A cozy mix of cinnamon, nutmeg, ginger, and clove — the soul of fall baking. - 1 teaspoon ground cinnamon
Adds extra warmth and depth beyond the blend. - ½ teaspoon ground star anise (optional)
A sophisticated twist — subtle licorice notes that enhance the spice complexity. - ½ teaspoon kosher salt
Balances sweetness and deepens flavor. - ½ cup unsalted butter (softened)
For richness and that signature buttery flavor. - ½ cup canola or vegetable oil
Keeps the crumb extra moist — especially important in bundt cakes. - 1¼ cups granulated sugar + ½ cup packed light brown sugar
A blend that brings both structure and a hint of caramel. - 3 large eggs
Bind everything while adding richness. - 2 teaspoons pure vanilla extract
Rounds out the spice with a soft, fragrant finish. - 1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)
The heart of this cake. Adds moisture, color, and that unmistakable autumn flavor.
For the Cinnamon Cream Cheese Glaze
- 4 oz cream cheese (softened)
Tangy and smooth — balances the sweetness perfectly. - 4 tablespoons unsalted butter (softened)
Helps create a luscious, pourable glaze. - 1½ cups powdered sugar
Sweetens without grittiness. - ¼ teaspoon ground cinnamon
Enhances the glaze with a whisper of spice. - ½ teaspoon vanilla extract
Ties the glaze back to the cake’s flavor notes. - 2–3 tablespoons milk (adjust to consistency)
Thins the glaze for that perfect drizzle effect.
FAQ: Is it possible to use fresh pumpkin in place of the canned variety?
Technically yes, but be cautious. Fresh pumpkin puree often has a higher water content and an inconsistent texture, which can affect how the cake bakes. Canned puree (especially Libby’s) offers reliability, rich color, and a smooth finish — making it the best choice for this recipe.
How to Make Pumpkin Bundt Cake (Step-by-Step Guide)
This cake doesn’t require any culinary gymnastics. With just a few mixing bowls and a bundt pan, you’ll be well on your way to a golden, spice-rich showstopper. Below is a step-by-step guide to get that perfect rise, crumb, and cinnamon-drizzled finish — without breaking a sweat.
Step-by-Step Instructions
- Preheat Your Oven to 350°F (175°C)
Place the rack in the center — this ensures even baking. Preheating fully is key to helping the leaveners do their job right from the start. - Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ground star anise (if using), and salt. Set aside — this prevents overmixing later. - Cream Butter, Oil & Sugars
In a stand mixer (or using a hand mixer), beat the softened butter, oil, granulated sugar, and brown sugar until the mixture looks pale and fluffy — about 2–3 minutes. This step builds air into the batter, helping it rise. - Add Eggs, Pumpkin & Vanilla
Crack in the eggs one at a time, mixing well between each addition. Then stir in the vanilla and pumpkin puree. The batter will look lush and thick — that’s exactly what you want. - Combine Wet & Dry
Set the mixer to low and gradually incorporate the flour mixture. Mix just until you don’t see any dry streaks. Overmixing at this point will toughen the cake — and we want tenderness. - Prep the Bundt Pan
Grease your 12-cup bundt pan thoroughly — use a baking spray with flour or brush with butter and dust with flour. Don’t skip corners or the top ridge — bundt cakes love to stick. - Pour & Bake
Pour the batter into the pan and gently smooth the top. Bake for 40–50 minutes, or until a toothpick inserted deep into the cake comes out clean or with a few moist crumbs. - Cool & Flip
Let the cake cool in the pan for 10 minutes — this sets the structure. Then carefully flip it onto a wire rack to finish cooling completely. Don’t rush the cooling — warm bundt cakes are fragile.
Frost & Finish
Once the cake is fully cooled, drizzle your prepared cinnamon cream cheese glaze using a spoon or piping bag. Let it run down the ridges — it doesn’t have to be perfect. The messier the better, honestly.
FAQ: What if my bundt cake sticks to the pan?
This is a common fear, and for good reason. Always grease the pan just before pouring in the batter — not too early — and ensure it’s coated in every crease. If it still sticks, let the cake rest upside down over a cooling rack. The steam can help loosen it after a few extra minutes.
Tips and Tricks :
Baking a standout pumpkin Bundt cake isn’t about perfection — it’s about knowing where things can go sideways and staying one step ahead. These tips come from both experience and trial-and-error moments that seasoned bakers quietly learn to anticipate. If you want a bundt cake that slides out cleanly, tastes rich, and impresses at any fall gathering, here’s what to know.
Grease the Pan with Intention
This step might feel like a footnote, but it’s everything. Bundt pans, with all their grooves and corners, are notorious for holding onto cake. Use a nonstick baking spray that contains flour (like Baker’s Joy) or brush every crevice with softened butter and lightly dust with flour. Only grease the pan right before pouring in the batter — too early and the coating can slide down the sides.
Don’t Undervalue Cooling Time
It’s tempting to rush the cooling — especially when the house smells like heaven. But resist. Let the cake sit in the pan for about 10 minutes after baking, then invert it onto a wire rack and leave it alone for at least an hour, preferably more. A fully cooled cake grips the glaze better and holds together when sliced.
Use 100% Pumpkin Purée (Not Pie Filling)
This recipe counts on the clean flavor and thick consistency of unsweetened pumpkin purée. Pumpkin pie filling has added sugars and spices that can throw off both the taste and texture. Libby’s is a trusted brand for good reason — the consistency is reliable and the color’s spot-on.
Mix Until Just Combined
When adding dry ingredients to the wet, overmixing can lead to a dense, rubbery texture. Stop mixing once the flour disappears into the batter. A few lumps are okay — they’ll sort themselves out in the oven.
Adjust the Glaze Consistency Thoughtfully
Want a thick drip down the sides? Use less milk. Prefer a thinner, more translucent drizzle? Add an extra spoonful. Aim for a pourable, slow-moving texture that won’t soak into the cake too fast. Glaze when the cake is cool to the touch — not a moment sooner.
Can I make this cake ahead of time?
Yes, and in fact, it gets better with time. The spices deepen, the texture relaxes, and the flavor becomes more pronounced after 12–24 hours. Store it tightly wrapped at room temperature or refrigerate if your kitchen is warm. Add the glaze shortly before serving for best presentation.
Variations and Substitutions for Pumpkin Bundt Cake
One of the best things about this pumpkin bundt cake — besides how unbelievably moist it is — is how versatile it can be. You can tweak it for dietary needs, seasonal flair, or simple pantry swaps. Whether you’re experimenting with flavor or baking for a specific audience, these thoughtful variations will help you personalize the cake without sacrificing quality.
Easy Flavor Add-Ins
If you’re looking to build on the spiced pumpkin base, these are excellent additions:
- Chopped toasted pecans or walnuts: Fold in about ¾ cup for crunch and a nutty contrast to the soft crumb.
- Mini chocolate chips: About ½ cup will add richness and slight bitterness, balancing the sweet glaze.
- Raisins or dried cranberries: Stir in ½ cup for a chewy bite and a little natural tartness.
- Orange zest: A teaspoon of zest adds brightness that lifts the spice blend, especially nice for holiday tables.
Ingredient Substitutions
Need to make the cake dairy-free or don’t have certain ingredients? No problem:
- Butter: Swap with equal parts plant-based butter or use all oil (1 cup total). This will slightly change the flavor profile, which is something to keep in mind.
- Cream cheese: Use dairy-free cream cheese for the glaze if needed. Some brands like Kite Hill hold up well in texture.
- Eggs: For an egg-free version, use a combination of 3 tablespoons of flaxseed meal + 9 tablespoons of water. The result will be a bit denser, but still flavorful.
- Gluten-free flour: A 1:1 gluten-free baking blend works well here, though the crumb will be slightly softer. Let the batter rest 10 minutes before baking to hydrate fully.
Alternative Formats
Want the same flavor, just in a different form?
- Pumpkin Muffins: Spoon batter into a greased muffin tin and bake at 350°F for 18–22 minutes.
- Loaf Cake: Pour into two greased loaf pans, baking for about 45–55 minutes. Watch for that clean toothpick test.
- Sheet Cake: Use a 9×13-inch pan and bake for 35–40 minutes. Ideal for a crowd.
FAQ: Can I use spice cake mix instead of making it from scratch?
While this recipe is built from scratch for a reason (balanced texture, bold flavor), you can adapt it by using a boxed spice cake mix and mixing in pumpkin purée, eggs, and oil. Just note: the result will be sweeter and more uniform — less depth than the homemade version.
Storage and Make-Ahead Tips for Pumpkin Bundt Cake
When you’ve invested time (and let’s be honest, a bit of anticipation) into baking a cake like this, you want to make sure it lasts — and tastes just as good the next day. Thankfully, this pumpkin bundt cake is not only rich and forgiving, it’s also a solid candidate for prepping ahead of time, storing for leftovers, or even freezing without fuss.
Best Storage Practices
- Room Temperature: If your kitchen is cool and dry, the cake can be stored in an airtight container at room temperature for up to two days. This is ideal if you plan to serve it soon and want to keep the glaze texture intact.
- Refrigerator: For longer storage — up to 3 days — refrigerate the cake. Be sure it’s tightly wrapped or stored in a cake dome to prevent drying out. Bring slices to room temperature before serving for the best texture and flavor.
- Freezer: This cake freezes beautifully. For best results, freeze it without the glaze. Wrap the whole (cooled) cake tightly in two layers of plastic wrap, followed by foil, and store for up to 3 months. When ready to serve, thaw overnight in the fridge, then glaze fresh.
Make-Ahead Tips for Events or Holidays
- Bake the Day Before: The flavor actually deepens after 12–24 hours. Bake the day before your event, let it cool completely, wrap it, and store at room temp. Glaze it right before serving for a just-made finish.
- Make the Glaze Ahead: The cinnamon cream cheese glaze can be made 2–3 days in advance and stored in the fridge. Before using, let it come to room temperature and give it a quick whisk or beat to loosen.
- Slice-Freezing Option: If you like having sweet treats on hand, slice the cake, wrap individual pieces in plastic wrap, and freeze. You can defrost one slice at a time — great for small households or late-night cravings.
FAQ: How do I keep the glaze from soaking into the cake during storage?
The trick is temperature. Always let the cake cool completely before glazing. If you’re storing the glazed cake, keep it in a cool spot or refrigerate it. For maximum glaze appeal, store the cake plain and add the frosting fresh before serving — it’s worth the extra step.
Pumpkin Bundt Cake
Equipment
Ingredients
Method
- Preheat oven to 350°F. Grease a 12-cup bundt pan with baking spray or butter and flour.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise (if using), and salt.
- In a large bowl, beat softened butter, oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, then mix in vanilla and pumpkin purée.
- Gradually add the dry ingredients, mixing until just combined. Avoid overmixing.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla. Thin with milk to drizzle consistency.
- Drizzle glaze over cooled cake. Let it set before slicing.
Notes
- For best results, let cake cool completely before glazing.
- You can make the glaze ahead and refrigerate it for up to 3 days.
- Cake tastes even better the next day as the spices deepen.
- Freeze unglazed cake for up to 3 months; thaw before glazing.
Nutrition (per serving)
- Calories: 444 kcal
- Carbohydrates: 59g
- Sugar: 40g
- Protein: 4g
- Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 207mg
- Fiber: 2g
- Vitamin A: 5191 IU
- Iron: 2mg
Pumpkin Bundt Cake FAQs
Every seasoned baker (and even the occasional one) knows the questions that pop up right when you’re elbow-deep in batter or staring into the oven. Here are the most common pumpkin bundt cake questions — answered with clarity, not just guesswork.
Can I use pumpkin pie filling instead of pumpkin purée?
It’s not recommended. Pumpkin pie filling contains added sugar and spices, which will throw off the recipe’s balance. This cake is calibrated for pure pumpkin purée — ideally canned for consistency — to allow control over sweetness and spice.
What size bundt pan should I use?
This recipe is designed for a 12-cup bundt pan, which is standard for most full-sized bundt recipes. If your pan is smaller, only fill it about two-thirds full and use the remaining batter in a small loaf or muffin tin to avoid overflow.
Why is my cake dense or rubbery?
Overmixing the batter is usually the culprit. Once you add the dry ingredients, mix just until everything is combined. Also, double-check your leaveners — old baking powder or soda can weaken the rise.
Can I make this cake without a bundt pan?
Yes, though you’ll lose that beautiful ring shape. Pour the batter into two loaf pans, a 9×13 sheet pan, or even a springform pan. Adjust the baking time accordingly and keep an eye out for doneness using a toothpick test.
Is this recipe sweet enough without the glaze?
It is — but the glaze adds a creamy, spiced finish that elevates the whole dessert. If you’re cutting back on sugar or dairy, you can skip it or dust the cooled cake with powdered sugar for a lighter finish.
Can I freeze the whole glazed cake?
Technically yes, but it’s not ideal. The glaze can sweat or separate upon thawing. If freezing the entire cake, do so before glazing. Wrap it tightly, thaw it overnight in the fridge, and then add fresh glaze right before serving for the best texture and visual appeal.
