Pumpkin Bundt Cake
Pumpkin bundt cake is one of those fall desserts that looks like it took all day. This one bakes up tender and warmly spiced, with a maple cream cheese glaze drizzled over the top. I’m sharing tips for getting a clean release and perfect crumb every single time.
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Why This Pumpkin Bundt Cake Recipe Works
Most pumpkin bundt cakes rely on baking soda alone to lift the batter. I use both baking powder and baking soda, which gives this cake a lighter, more even crumb. A blend of brown and white sugar adds depth that granulated sugar alone can’t give you.
The maple cream cheese icing is what makes this cake memorable. It’s tangy and laced with real maple syrup, which pairs naturally with the pumpkin spice in the batter. I drizzle mine over a fully cooled cake for that clean, bakery-style finish.
If you love bundt cakes, I’ve got more right here on the site. My Marble Bundt Cake and Easy Butterscotch Bundt Cake are year-round favorites. For fall specifically, this Easy Apple Pecan Bundt Cake is right up there with this pumpkin version.
Ingredients
- All-purpose flour forms the structure of the cake and keeps the crumb from getting too heavy.
- Baking powder gives the batter a steady, even lift in the oven.
- Baking soda works with the acidic pumpkin puree to lighten the crumb from the inside.
- Ground cinnamon is the backbone of the warm spice flavor throughout the cake.
- Pumpkin pie spice layers in ginger, nutmeg, and cloves without measuring each one separately.
- Salt sharpens all the other flavors and keeps the sweetness in check.
- Granulated sugar sweetens the cake and helps it bake up with a tender bite.
- Brown sugar adds a caramel-like depth and extra moisture that white sugar alone can’t deliver.
- Vegetable oil keeps the crumb moist for days, longer than butter would.
- Eggs bind everything together and add richness to the batter.
- Canned pumpkin puree is the star of this recipe, giving the cake its color, flavor, and moisture.
- Milk loosens the batter just enough for a smooth, even pour into the pan.
- Vanilla extract rounds out the spice notes with a warm background flavor.
- For the icing:
- Cream cheese gives the icing its tangy, creamy body.
- Unsalted butter makes the icing smooth and easy to work with.
- Powdered sugar sweetens the icing and gives it structure.
- Pure maple syrup adds a natural sweetness that pairs beautifully with the fall spices.
- Vanilla extract deepens the overall flavor of the icing.
- Milk thins the icing to a smooth, pourable consistency.
How To Make Pumpkin Bundt Cake
Tips for Pumpkin Spice Bundt Cake
- Grease the pan right before you fill it. Use a flour-based baking spray or shortening, and coat every crevice thoroughly. Doing it too early lets the coating slide down before the batter goes in.
- Use pumpkin puree, not pumpkin pie filling. The filling has added sugar and spice that will throw the recipe off balance. Check the label before you open the can.
- Stir the batter just until the dry streaks disappear. Overmixing develops gluten and toughens the crumb. A few gentle folds at the end go a long way.
- Let it cool in the pan for 15 minutes before inverting. Too soon and the cake may crack; too long and it sticks. Set a timer so you don’t lose track.
- Wait until the cake is fully cool before adding the icing. Even a little warmth melts cream cheese icing right off the sides. Patience here pays off in a cleaner finish.
- Thin the icing one tablespoon of milk at a time. A drizzle-consistency glaze looks like it came from a bakery. A thicker icing works if you want more coverage on each slice.
Common Mistakes to Avoid When Making Pumpkin Spice Bundt Cake
- Opening the oven before the cake is set. Peeking too early causes the center to sink before it has a chance to firm up. Wait until at least 50 minutes in before you check.
- Packing the flour into your measuring cup. That extra flour makes the crumb dense and dry. Spoon the flour into the cup and level it off with a straight edge instead.
- Using cold eggs straight from the fridge. Cold eggs don’t blend as smoothly into the oil and sugar. Pull them out about 30 minutes before you start mixing.
- Choosing a pan that’s too small. This batter fills a 10- to 12-cup Bundt pan. A smaller pan risks overflow and uneven baking.
- Pulling the cake before it’s fully done. A toothpick needs to come out completely clean, not just mostly. A few extra minutes in the oven are worth it to avoid a gummy center.
FAQs For Fall Bundt Cakes
Yes, but canned pumpkin puree gives the most consistent results. If you use fresh pumpkin, cook and puree it first, then drain it well through a cheesecloth or fine mesh strainer. Fresh pumpkin holds more water than canned, which can make the batter too loose and affect the bake.
Grease every crevice of the bundt pan thoroughly with shortening or softened butter, then dust with flour and tap out the excess. Do this right before adding the batter – not in advance. After baking, let the cake cool in the pan for 10 to 15 minutes before inverting. A fully cooled cake is harder to release cleanly.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Because the icing contains cream cheese, it should not sit at room temperature for more than 2 hours. Let slices come to room temperature for about 20 minutes before serving. The cake also freezes well without the icing – wrap it tightly in plastic wrap and freeze for up to 2 months.
How to Store and Reheat
- Storage: Wrap the cooled cake tightly or place it in an airtight container. Store at room temperature for up to 2 days. If your kitchen runs warm, refrigerate instead for up to 5 days.
- Freezing: Freeze the unfrosted cake, wrapped tightly in plastic wrap, then foil, for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature. Ice the cake after it’s fully thawed.
- Reheating: This cake is best served at room temperature. If refrigerated, let individual slices sit out for 15 to 20 minutes before serving.
More Pumpkin Recipes You May Enjoy
Pumpkin Bundt Cake
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- whisk
- 10 to 12-cup Bundt pan
- wire rack
- Electric hand mixer or stand mixer
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 1 15-ounce can pumpkin puree
- ¼ cup milk
- 2 teaspoons vanilla extract
Maple Cream Cheese Icing
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 to 3 tablespoons milk as needed
Instructions
- Preheat the oven to 350°F. Grease and flour a 10 to 12-cup Bundt pan thoroughly, making sure every crevice is coated.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the pumpkin puree, milk, and vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. Do not overmix.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.
- Make the icing: Beat the cream cheese and butter together with a hand or stand mixer until smooth. Mix in the powdered sugar, maple syrup, and vanilla extract until creamy. Add milk one tablespoon at a time until the icing reaches a smooth, drizzle-ready consistency.
- Drizzle the icing over the completely cooled Bundt cake. Let it set for about 20 minutes before slicing.
- Optional garnish: Sprinkle with chopped toasted pecans and a light dusting of ground cinnamon before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.