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This easy recipe for Pumpkin Bundt Cake is made with simple ingredients, warm spices, and a delicious homemade cream cheese glaze.
Pumpkin desserts are a favorite around here, and we love serving them during the holiday season as well – it’s hard to resist that rich pumpkin flavor!
The secret ingredient to this moist pumpkin bundt cake is actually the butter mixed with the buttermilk that gives it the dense yet tender texture of a pound cake. Paired with that cream cheese glaze, it is the perfect fall season dessert.
Recipe Ingredients:
For the Pound Cake:
- Butter: you will need to use unsalted butter that has been warmed to room temperature
- Sugar: only white granulated sugar mixed with light brown sugar will get the correct texture and taste for this cake batter
- Eggs: use large eggs that are room temperature
- Milk: you will need to use buttermilk which you can find in the dairy section of the grocery store
- Vanilla: use either vanilla bean paste or pure vanilla extract
- Pumpkin: you will need a can of pumpkin puree (not the pumpkin pie filling)
- Flour: any brand of all-purpose flour will work to make this moist cake
- Leavening agent: using baking powder will make this cake batter rise to perfection
- Seasoning and spices: you will need pumpkin pie spice and salt
For the Cream Cheese Glaze:
- Cheese: use softened cream cheese as the base for the glaze
- Sugar: you will need powdered sugar (confectioners’ sugar) to create a creamy frosting
- Vanilla: you will also need vanilla bean paste or pure vanilla extract to add to the flavor of the cream cheese glaze
- Milk: make the perfect consistency with whole milk or what you have on hand
How To Make Pumpkin Bundt Cake:
Pound Cake:
- Preheat the oven to 350°F.
- Grease a bundt pan thoroughly with butter or nonstick cooking spray. Ensure all the crevices are well-coated to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter, white granulated sugar, and light brown sugar until light and fluffy. Using a hand mixer or stand mixer with the paddle attachment, this should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the buttermilk, vanilla bean paste (or vanilla extract), and canned pumpkin puree. Mix until everything is fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing at low speed until combined. Be careful not to overmix.
- Pour batter evenly into the greased bundt pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. After cooling, carefully invert the cake onto a wire rack to cool completely.
Cream Cheese Glaze:
- In a medium bowl, whisk the softened cream cheese with a hand whisk until it becomes smooth and creamy.
- Add the powdered sugar and vanilla bean paste, mixing until fully incorporated.
- Gradually add 1-2 tablespoons of milk, one tablespoon at a time, until the glaze reaches the desired consistency—smooth and pourable.
- Once the cake has cooled completely, drizzle the cream cheese glaze over the top of the cooled cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Variations:
- Add cinnamon or maple syrup to the glaze to add even more flavor
- Sprinkle in some chocolate chips to the pumpkin cake batter for a nice twist
- Place some chopped pecans in the bottom of the pan to cook the pecans to the top of the cake
Frequently Asked Questions about easy pumpkin bundt cake:
Can I use pumpkin pie filling?
We do not recommend substituting canned pumpkin pie filling for pure pumpkin puree. The pie filling has added ingredients to create a pie that are not needed in this cake batter and may change the flavor and texture.
How do I know when my bundt cake is done baking?
When you press on the cake and it springs back at you or if you insert a toothpick into the center of the bundt cake and it comes out clean, then the cake is done cooking.
What size bundt pan should I use?
Use a simple 10-inch bundt pan that has been generously greased before adding in the cake batter.
Can I use this recipe to make mini bundt cakes?
Yes! However, if you choose to make these into mini pumpkin bundt cakes, you will need to adjust the time so that you do not overcook the cake. I would start at 20-30 minutes and check every 2-5 minutes after that to check for doneness.
Why did my bundt cake stick to the pan?
Generally, the reason the cake sticks to the pan is due to not greasing the pan enough. If you want to avoid this, you can grease and flour the pan to avoid the batter from sticking to the sides.
Storage Instructions:
Counter: Store this cake on a serving plate that has been covered with aluminum foil and stored on the counter in a cool area. You can also use a large airtight container, place the cake on the lid, and then flip the bottom of the container over top and seal the container.
Other pumpkin recipes:
- Cream Cheese and Pumpkin Roll Bars
- Double Layer Pumpkin Pie
- Mini Pumpkin Cheesecakes
- Caramel Pumpkin Poke Cake
- Pumpkin Pecan Cobbler
Pumpkin Bundt Cake
This easy recipe for Pumpkin Bundt Cake is made with simple ingredients, warm spices, and a delicious homemade cream cheese glaze.
Serving servings
Ingredients
For the Pound Cake:
- 1 cup butter (unsalted), at room temperature
- 1 cup white granulated sugar
- ⅓ cup light brown sugar
- 4 large eggs, at room temperature
- ⅓ cup buttermilk
- 2 Tablespoon vanilla bean paste, or pure vanilla extract
- 1 15 oz can of pumpkin puree
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
For the Cream Cheese Glaze:
- 3 Tablespoon cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla bean paste, or pure vanilla extract
- 1-2 Tablespoon milk
Instructions
Pound Cake
- Preheat the oven to 350°F.
- Grease a bundt pan thoroughly with butter or nonstick cooking spray. Ensure all the crevices are well-coated to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter, white granulated sugar, and light brown sugar until light and fluffy. Using a hand mixer or stand mixer, this should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the buttermilk, vanilla bean paste (or vanilla extract), and pumpkin puree. Mix until everything is fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing at low speed until combined. Be careful not to overmix.
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. After cooling, carefully invert the cake onto a wire rack to cool completely.
Cream Cheese Glaze
- In a medium bowl, whisk the softened cream cheese with a hand whisk until it becomes smooth and creamy.
- Add the powdered sugar and vanilla bean paste, mixing until fully incorporated.
- Gradually add 1-2 tablespoons of milk, one tablespoon at a time, until the glaze reaches the desired consistency—smooth and pourable.
- Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling, which includes added spices and sugars that can change the cake’s flavor and texture.
- Allow the cake to cool completely on a wire rack before glazing. This prevents the glaze from melting and running off the cake.
- If the cream cheese glaze is too thick, slowly stir in additional milk, a teaspoon at a time, until it reaches the right consistency. If it’s too thin, thicken it by adding more powdered sugar.
- To enhance the texture, try folding in some chopped nuts, such as pecans or walnuts, or even chocolate chips into the batter before baking.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Before serving, let refrigerated cake slices come to room temperature or warm them slightly in the microwave.
Nutrition
Calories: 283 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.5 g · Cholesterol: 74 mg · Sodium: 147 mg · Potassium: 62 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 449 IU · Vitamin C: 0.03 mg · Calcium: 50 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can this cake be baked in a 9×13 cake pan? Thanks!
Can this cake be frozen?
Yes, this cake will freeze well
You definitely can – here is a great post with some tips for converting bundt pan recipes for a 9×13 that you might find helpful: https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652