You absolutely cannot go wrong with this pumpkin bundt cake recipe – it’s unrivaled! This bundt cake is moist, filled with pumpkin flavor and spices, then completed with a cream cheese glaze.
Every fall, I make a lot of pumpkin desserts that my kids absolutely love. In fact, they request them all year round. As of this year, this pumpkin bundt cake has become their new favorite.
One thing I love about pumpkin desserts is that the leftovers even taste great. Pumpkin recipes are usually easy to make and very moist and delicious – everyone’s favorite, except for my husband.
PUMPKIN BUNDT CAKE INGREDIENTS
- Brown sugar
- Granulated sugar
- Eggs, room temperature
- All-purpose flour
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Ground cloves
- Ground ginger
- Pumpkin pie spice OPTIONAL!
- Pumpkin puree
BUNDT CAKE RECIPE
Preheat your oven to 350°. Then, in a large bowl, blend the sugar and oil together. Next, add eggs one at a time while beating well after each addition.
After that, combine flour with baking soda, cinnamon, nutmeg, salt, and cloves; then add this mixture alternately with pumpkin to the egg mixture while beating well after each addition again.
Grease a 10-in. fluted tube pan with cooking spray and dust with flour. Pour the batter into the prepared pan and bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar or make the glaze.
WONDERING HOW TO TELL WHEN YOUR BUNDT CAKE IS FINISHED BAKING?
Here are a few ways to tell if your bundt cake is baked:
Poking it with a toothpick or sharp knife inserted into the center of the cake comes out clean.
My preferred method is gently to press on the top of the cake – it should feel slightly firm/ springy to the touch and you shouldn’t be able to make an indent.
Check the cake’s sides. They should start to become detached from the edges.
PUMPKIN BUNDT CAKE VARIATIONS
Instead of adding a glaze, save time by dusting the cake with powdered sugar. Be sure to wait until the cake has cooled completely or else the powdered sugar will melt into the cake.
Add some extra pizazz to your customary pumpkin bundt cake by adding 1 ½ cups of chocolate chips and finishing it off with a delicious chocolate ganache glaze.
LOVE PUMPKIN DESSERTS? TRY THESE DELICIOUS RECIPES.
Calling all chocolate lovers! Triple Chocolate Pumpkin Cake
Delicious Pumpkin Zucchini Cake
Breakfast favorite! Pumpkin Spice Monkey Bread
Best afterschool treat! Pumpkin Chocolate Chip Cookies
My favorite pumpkin spice recipe! Pumpkin Spice Rice Krispie Treats
Don’t forget to pin this to your favorite Pinterest board for later.
Pumpkin Bundt Cake
Ingredients
- 1 cup brown sugar
- 1 1/2 cups granulated sugar
- 1 cup canola oil vegetable oil works as well
- 3 large eggs room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1 teaspoon pumpkin pie spice OPTIONAL!
- 15 ounces pumpkin puree
Cream Cheese Glaze
- 1 tablespoon butter
- 3 ounces low-fat cream cheese
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon almond extract or vanilla extract
Instructions
- Preheat your oven to 350°. Then, in a large bowl, blend the sugar and oil together. Next, add eggs one at a time while beating well after each addition.
- After that, combine flour with baking soda, cinnamon, nutmeg, salt and cloves; then add this mixture alternately with pumpkin to the egg mixture while beating well after each addition again.
- Grease a 10-in. fluted tube pan with cooking spray and dust with flour. Pour the batter into the prepared pan and bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar
Cream Cheese Glaze
- In a medium bowl, use an electric mixer to beat the butter and cream cheese until they are both soft.
- Beat in the powdered sugar, extract, and milk.
- Add in more powdered sugar or milk as needed until the glaze is thin enough to drizzle over the cake.
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Oh my, I need this in my life immeditaly. It looks so tasty!
Looks amazing delicious! You had me on this!
This pumpkin bundt cake is absolutely amazing! My family LOVED it!! I can’t wait to make it again!
Where is the recipe? I see a list of ingredients but no recipe!
Thank you for letting me know; it is in there. Appreciate it, not sure how it was deleted.
There is no oil in the recipe ? But in directions it says to add ? Help !!! Lol
recipe updated! Thank you for catching that, it is 1 cup.
Absolutely!!! Just made it and can’t wait to taste !!!
Thanks again