Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Ingredients: ½ cup salted butter (softened); 1 ½ cups white granulated sugar; 4 large eggs; ½ cup whole milk; 1 15 ounce can pumpkin purée; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon pumpkin spice; 3 cups all-purpose flour; 3 ½ cups powdered sugar; 1 8 ounce block cream cheese, room temperature

Pumpkin Bundt Cake offers a delightful blend of spices and is topped with a luscious cream cheese frosting. It’s incredibly moist and simple to prepare.

Pumpkin Bundt Cake is the perfect dessert if you love Pumpkin Dessert Recipes. The flavor is rich and delicious with all the flavors of fall. Each bite is packed with pumpkin and the cream cheese frosting enhances the cake.

I make pumpkin desserts all year round and also love Pumpkin Bread Recipe and Pumpkin Bars Recipe. Pumpkin Cupcakes also taste great!

If you love bundt cakes, also try Chocolate Bundt Cake Recipe.

Why We Love This Cake
Ingredients
- Cake
- Frosting
Variations
Step By Step Instructions
Storage
Pro Tips
FAQ’s

Why We Love This Cake

It’s so pretty in a bundt pan.
The recipe is very simple.
The flavor is the perfect blend of pumpkin and spices.

Ingredients

Cake

Salted butter – softened
Eggs – large eggs
Pumpkin purée – Make sure to buy plain pumpkin and not the one with spices.
Baking soda – Best Baking Soda Substitutes
All-purpose flour – For the most accurate measuring, spoon the flour into the cup instead of scooping it.

Frosting

Powdered sugar – Sift before using so the frosting is smooth and creamy.
Cream cheese – Block style and room temperature

Find the complete list of ingredients at the bottom of the page.

Variations

Chocolate – Add chocolate chips to the batter for chocolate flavor.
Nuts – Sprinkle chopped pecans or walnuts on top of the frosting before it sets.

Step By Step Instructions

Step 1. Go ahead and preheat the oven to 350.

Mixing bowl of butter and sugar combined.

Step 2. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and sugar until smooth.

Step 3. Then whisk in the eggs on high speed until mixed together.

Mixing bowl with pumpkin mixture combined.

Step 4. Add the milk and pure pumpkin purée to the mixing bowl. Mix until combined.

Step 5. Next, lower the speed of the hand mixer. Gently whisk in the dry ingredients.

Step 6. Prepare the Bundt pan with butter. Pour the batter into the pan and bake for 45 minutes. Then allow to cool in the pan for 30 minutes.

Cream cheese and powdered sugar combined in a bowl.

Step 7. While the cake is cooling, make the frosting by combining the confectioner’s sugar and cream cheese.

Step 8. Finally, remove the cake from the pan. Then use a piping bag or spatula to drizzle the frosting on the cooled cake.

Step 9. Slice and enjoy!

Storage

This cake can be served either at room temperature or cold. You can keep this cake on the counter for up to 2 hours, however, it should be stored in the refrigerator when not being served because of the cream cheese frosting.

Cover with plastic wrap.

Pro Tips

Pumpkin Spice – You can easily make your own pumpkin pie spice if you don’t have any. Simply whisk together 2 teaspoons of ground cinnamon, 1 teaspoon of ground cloves, and 1 teaspoon of ground nutmeg.
Allow to cool – It is important to give your cake time to cool. Cooling your cake will help prevent the cake from cracking or crumbling when you remove it from the pan. Additionally, giving your cake time to cool will help prevent the frosting from running off the cake when you add it.
Room temperature ingredients – Using room temperature in your frosting helps keep it smooth and creamy. Cold cream cheese is hard to incorporate into a frosting and may result in clumps.
Frosting – If you don’t have any whole milk, you can use half and half or heavy cream. The milk helps keep the cake soft and moist. You can also adjust the milk for desired consistency.
Butter – If you only have unsalted butter you will want to add two teaspoons of salt to your cake batter. To soften your butter, you can either leave it on the counter for about 30 minutes or microwave it for 10 seconds.
Don’t overmix the batter – Combine the ingredients until just combined or the cake won’t be fluffy.

FAQ’s

How do I get my cake out without breaking it?

Allowing your cake to cool is crucial to preventing it from breaking or cracking. We like to let our cakes cool on the counter or on a wire rack to help disperse the heat faster.

It is also important to make sure that your pan is thoroughly greased. Use a generous amount of butter on nonstick cooking spray to cost your pan. Alternatively, you can use coconut oil or make a slurry with 2 parts melted butter and one part flour.

This flour slurry acts as a great coating agent but will leave some discoloration to the exterior of your cake.

How do I know if my cake is fully cooked?

If you are unsure whether or not your cake is fully cooked, poke the center of the cake with a toothpick. If the toothpick comes out with little to no cake batter, then you can take it out of the oven.

Why is my cake sinking down?

If your Bundt cake is sinking down after you bake it, then it may still be raw in the middle. Make sure you test your cake by poking it with a toothpick in a few different spots to ensure no raw cake batter comes out.

A hot oven can also cause your cake to sink. Each oven’s temperature will differ a little bit, so if your cake is continually sinking you can reduce your oven temperature by about 10 degrees.