Pumpkin Bundt Cake
A moist, richly spiced pumpkin bundt cake that’s perfect for fall and holiday baking. Featuring warm seasonal spices, pure pumpkin purée, and a decadent cinnamon cream cheese glaze, this cake is a showstopper for gatherings, potlucks, or cozy nights in.
Equipment
- 12-cup bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
- Piping bag or spoon for glaze
- Measuring cups and spoons
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground star anise optional
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- ½ cup vegetable or canola oil
- 1¼ cups granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 15 oz can pure pumpkin purée
Glaze:
- 4 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1½ cups powdered sugar
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 –3 tablespoons milk to thin
Instructions
- 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