A slice of moist pumpkin bundt cake with cream cheese glaze on a white plate with the rest of the bundt cake in the background.
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Pumpkin Bundt Cake

Hands down - the best pumpkin cake you'll ever try! This moist pumpkin bundt cake has a delicious pumpkin flavor, is filled with warm spices, and topped with a drizzle of cream cheese glaze. Way easier than making pumpkin pie - it's the perfect dessert for fall. 
Course Dessert
Cuisine American
Keyword bundt cake, from scratch, Moist, Pumpkin Bundt Cake, Pumpkin Desserts
Prep Time 30 minutes
Cook Time 1 hour
Servings 14 pieces
Calories 277kcal
Author Fiona Dowling

Ingredients

Pumpkin Bundt Cake

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice *or make your own - see recipe notes
  • 1 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil or canola
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 15 oz can pure pumpkin NOT pumpkin pie filling

Cream Cheese Glaze

  • 1 tablespoon butter softened
  • 3 oz cream cheese softened
  • 1 cup powdered sugar or more as needed
  • 1-2 tablespoons milk

Instructions

Pumpkin Bundt Cake

  • Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan, or brush with pan release.*
  • In a large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • In a separate very large bowl beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  • Carefully beat the flour mixture into the pumpkin mixture about 1/2 at a time.
  • Spoon/pour the batter into the prepared bundt pan and smooth the top.
  • Bake in the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
  • Cool the cake in the pan for 20-30 minutes. Then carefully insert the pan, to let the cake slide out and continue cooling on a wire rack.

Cream Cheese Glaze

  • In a medium bowl beat together the butter and cream cheese until soft. (Or whisk by hand).
  • Beat in the powdered sugar followed by the milk.
  • Beat in a little extra powdered sugar or milk if needed, until the glaze is thin enough to drizzle.
  • Transfer the cooled cake to a plate, and drizzle the glaze on top.
  • Slice into pieces and serve.

Notes

*You can make your own pumpkin pie spice with 2 teaspoons cinnamon, 1/2 teaspoon ginger powder, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
**To make your own homemade pan release - you can find my recipe here. I find pan release works best for getting the bundt cake out of the pan.
Store leftovers in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days. 

Nutrition

Calories: 277kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 210mg | Potassium: 89mg | Fiber: 1g | Sugar: 35g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1.5mg