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This delicious and perfectly spiced pumpkin bundt cake is smothered in tangy cream cheese frosting for a beautiful fall-inspired dessert!
Frosted Fall Perfection!
When fall has finally arrived, our family is all about the pumpkin recipes!
While we love traditional Homemade Pumpkin Pie we also have some unique dessert favorites like our Pumpkin Lasagna, Pumpkin Chocolate Chip Bread and today’s pumpkin bundt cake – a new favorite!
Cake is perfect for sharing and this beauty is a great addition to a holiday spread! It’s filled with warm spiced flavor, a delicious contrast to the tangy cream cheese frosting. This cake that feeds a crowd is impressive, but so easy and is pure fall perfection!
WHY WE LOVE IT:
- Cream cheese frosting. It’s creamy and a perfect tangy contrast to this easy cake recipe.
- Impressive. It’s a stunning centerpiece that tastes as good as it looks!
- Fall flavor. This fall dessert features our favorite seasonal spices and flavors!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 1 hour
COOL TIME: 10 minutes
Cake
- 2½ cups granulated sugar
- 1 (15-ounce) can pumpkin puree – be sure to use a can of plain pumpkin puree and not pumpkin pie filling
- 2 tablespoons sour cream – or plain Greek yogurt
- 1 cup canola oil – or vegetable oil
- 3 large eggs, room temperature – room temperature eggs incorporate better with the other ingredients
- 3 cups all-purpose flour – How to Measure Flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon – or you can replace the cinnamon, nutmeg, and cloves with 2 teaspoons more of the pumpkin pie spice.
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice – store-bought or homemade Pumpkin Pie Spice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Frosting
- 4 ounces cream cheese, room temperature
- 1½ cups confectioner’s sugar – plus more to dust the top of the frosted cake.
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk – I like to use whole milk but a lower fat milk can also be used.
How to Make Pumpkin Bundt Cake
- PREP. Preheat oven to 350°F. Lightly grease a 10-inch bundt pan and set aside.
- WET INGREDIENTS. In a large bowl of a stand mixer fitted with the paddle attachment, beat together 2½ cups sugar, 1 can pumpkin puree, 2 tablespoons sour cream, and 1 cup canola oil until well blended. Add 3 eggs, one at a time beating after each egg. Scrape the sides of the bowl.
- DRY INGREDIENTS. In another bowl whisk 3 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon pumpkin pie spice, ¼ teaspoon cloves, and ½ teaspoon salt.
- Add the flour mixture to the wet ingredients and mix until combined well.
- BAKE. Pour the cake batter into the prepared bundt pan and bake for 60-65 minutes (or until a toothpick inserted in the center comes out clean).
- Let cool for at least 10 minutes before transferring to a cooling rack.
- FROST. While cooling, make the frosting by beating 4 ounces of cream cheese, 1½ cups confectioner’s sugar, ½ teaspoon vanilla extract, and 1-2 tablespoons milk until smooth. Drizzle over the cooled cake.
- Once cool, dust with powdered sugar.
PRO TIP: Prevent Sticking
- Choose the right pan. Opt for a high-quality, nonstick bundt pan.
- Prepare the pan. Generously grease and flour the pan. You can also use baking spray for added insurance.
- Cool completely. Allow the cake to cool completely in the pan before attempting to remove it. This prevents breakage.
- Gentle removal. Run a thin knife around the edges of the cake to loosen it from the pan. Invert the pan onto a serving plate and gently tap the bottom to release the cake.
Depending on how intricate the design is on the bundt pan, it can be a bit tricky to remove the cake intact. To help, here are our top tips for How to Grease and Flour a Pan.
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Pumpkin Bundt Cake
Ingredients
- 2½ cups sugar
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons sour cream
- 1 cup canola oil
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Frosting
- 4 ounces cream cheese, room temperature
- 1½ cups confectioner’s sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F. Lightly grease a 10-inch bundt pan and set aside.
- In a large bowl, beat sugar, pumpkin puree, sour cream, and oil until well blended. Add eggs, one at a time beating after each egg.
- In another bowl mix flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, cloves, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined well.
- Pour the batter into the prepared bundt pan and bake for 60-65 minutes (or until a toothpick inserted in the center comes out clean).
- Let cool for at least 10 minutes before transferring to a wire rack.
Frosting
- While cooling, make frosting by beating ingredients until smooth. Drizzle over warm cake.
- Once cool, dust with powdered sugar.
Video
Notes
- Choose the right pan. Opt for a high-quality, nonstick bundt pan.
- Prepare the pan. Generously grease and flour the pan. You can also use baking spray for added insurance.
- Cool completely. Allow the cake to cool completely in the pan before attempting to remove it. This prevents breakage.
- Gentle removal. Run a thin knife around the edges of the cake to loosen it from the pan. Invert the pan onto a serving plate and gently tap the bottom to release the cake.
- Short-term (2-3 days). Store at room temperature in an airtight container to maintain freshness.
- Longer-term (3-5 days). Wrap tightly in plastic wrap and refrigerate.
- Freezing. Wrap individually in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Frosting. Frost the entire cake with cream cheese frosting or pipe on frosting stripes in between each cake segment.
Garnish with fresh fruit. Add a sprig of rosemary, a few cranberries, or a slice of orange for a touch of color and freshness.
Add nuts. Sprinkle chopped pecans, walnuts, or almonds over the frosting for a crunchy texture and extra flavor.
Drizzle with sauce. Drizzle melted Hot Fudge Sauce Recipe, White Chocolate Fudge Sauce, or Caramel Sauce over the frosted cake for a decadent touch.
Use a stencil. Add a dusting of powdered sugar or get creative with a cake stencil to apply the powdered sugar or cocoa powder.
Choose the right pan. Opt for a high-quality, nonstick bundt pan.
Prepare the pan. Generously grease and flour the pan. You can also use baking spray for added insurance.
Cool completely. Allow the cake to cool completely in the pan before attempting to remove it. This prevents breakage.
Gentle removal. Run a thin knife around the edges of the cake to loosen it from the pan. Invert the pan onto a serving plate and gently tap the bottom to release the cake.
A tube pan is a good alternative if you don’t have a bundt pan. It will produce a similar shape and result, but it won’t have the distinctive fluted edges of a bundt cake.
Keep in mind that cooking times might vary slightly between the two pan types.
Short-term (2-3 days). Store at room temperature in an airtight container to maintain freshness.
Longer-term (3-5 days). Wrap tightly in plastic wrap and refrigerate.
Freezing. Wrap individually in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Refrigerate. Due to the cream cheese frosting, the entire cake should be stored in the refrigerator. Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent drying out.
Freeze. While it’s possible to freeze, the texture of the frosting might change. It’s best to enjoy the frosted cake within a few days.
