This Pumpkin Bundt Cake is the ultimate fall treat, blending warm spices, moist crumb, and a hint of sweetness in every bite. With just 20 minutes of prep and a little over an hour in the oven, you’ll have a stunning centerpiece that’s as delicious as it is beautiful. The rich pumpkin flavor pairs perfectly with cinnamon and nutmeg, while the tender texture melts in your mouth. It’s a dessert that feels indulgent yet balanced, making it ideal for cozy gatherings or a quiet afternoon treat.
Topped with a velvety glaze, this cake offers a delightful contrast of smooth and fluffy textures, with a golden crust that adds a satisfying crunch. Each slice is packed with autumnal warmth, delivering a comforting aroma that fills your kitchen. At just 283 calories per serving, it’s a guilt-free way to savor the season’s best flavors. Whether you’re hosting friends or treating yourself, this Pumpkin Bundt Cake is sure to become a fall favorite.
Ingredients for Pumpkin Bundt Cake
- For the Pound Cake:
- 1 cup unsalted butter, at room temperature (softened for easy mixing)
- 1 cup white granulated sugar
- ⅓ cup light brown sugar (packed for accurate measurement)
- 4 large eggs, at room temperature (helps with even mixing)
- ⅓ cup buttermilk (or substitute with ⅓ cup milk + 1 tsp lemon juice or vinegar)
- 2 Tablespoons vanilla bean paste (or pure vanilla extract)
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 2 ½ cups all-purpose flour (spooned and leveled for accuracy)
- 1 ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
- ½ teaspoon salt
- For the Cream Cheese Glaze:
- 3 Tablespoons cream cheese, softened (for smooth blending)
- ⅓ cup powdered sugar (sifted to avoid lumps)
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 1-2 Tablespoons milk (adjust for desired glaze consistency)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to preheat while you prepare the batter.
- Prepare the bundt pan: Thoroughly grease the pan with butter or nonstick cooking spray, ensuring all crevices are coated to prevent sticking.
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, white sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Mix wet ingredients: Add the buttermilk, vanilla bean paste (or extract), and pumpkin puree. Mix until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing at low speed until just combined. Avoid overmixing.
- Pour the batter: Transfer the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Make the glaze: In a medium bowl, whisk the softened cream cheese until smooth. Add the powdered sugar and vanilla, mixing until fully incorporated. Gradually add milk, one tablespoon at a time, until the glaze is smooth and pourable.
- Glaze the cake: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
- Serve: Let the glaze set for a few minutes, then slice and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese glaze is a classic choice, you can elevate your Pumpkin Bundt Cake with other delicious options. Try a spiced caramel drizzle for a warm, autumnal twist, or a maple glaze for a touch of sweetness. For a crunchy contrast, sprinkle toasted pecans or walnuts on top before the glaze sets. If you’re feeling adventurous, a dollop of whipped cream or a scoop of vanilla ice cream makes this cake a show-stopping dessert.
Storage and Reheating Tips
To keep your Pumpkin Bundt Cake fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or gently reheat in the microwave for 10-15 seconds to restore its moistness.
Recipe Variations to Try
This recipe is versatile! Swap the pumpkin pie spice for cinnamon and nutmeg for a simpler flavor profile. For a nutty twist, fold in 1 cup of chopped pecans or walnuts into the batter. If you’re a chocolate lover, add ½ cup of chocolate chips or drizzle melted chocolate over the glaze. For a lighter version, substitute half the butter with unsweetened applesauce and use a sugar alternative like monk fruit sweetener.
Time-Saving Tips for Busy Bakers
To save time, prepare the dry ingredients the night before and store them in a sealed container. Use a pre-measured pumpkin pie spice blend instead of mixing individual spices. If you’re short on time, skip the glaze and dust the cake with powdered sugar for a quick, elegant finish. For even baking, ensure your oven is fully preheated before placing the cake inside.
Common Questions Answered
Can I use fresh pumpkin instead of canned? Yes, but make sure it’s pureed and strained to match the consistency of canned pumpkin. What if I don’t have a bundt pan? A 9×13-inch baking pan or two loaf pans will work—just adjust the baking time accordingly. Why is my cake sticking to the pan? Ensure the pan is thoroughly greased, especially in the crevices, and let the cake cool slightly before inverting it onto a wire rack.
Pumpkin Bundt Cake
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, at room temperature
- 1 cup white granulated sugar
- ⅓ cup light brown sugar
- 4 large eggs, at room temperature
- ⅓ cup buttermilk
- 2 Tablespoons vanilla bean paste, or pure vanilla extract
- 1 15 oz can 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 Tablespoons cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla bean paste, or pure vanilla extract
- 1-2 Tablespoons milk
Instructions
- 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.
- 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.