Pumpkin Bundt Cake is a delicious dessert that captures the cozy flavors of autumn in every bite. Made with pumpkin puree, warm baking spices, and a rich blend of brown sugar and molasses, this cake has a soft texture that stays moist long after baking. A smooth pumpkin spice cream cheese frosting with a touch of maple syrup finishes the cake beautifully, while glazed pecans add an optional crunchy topping. Whether you are baking for Thanksgiving, a holiday gathering, or simply enjoying pumpkin season, this Bundt cake is an impressive dessert that is surprisingly easy to prepare.
Why You’ll Love This Pumpkin Bundt Cake
This Pumpkin Bundt Cake has everything you want in a homemade fall dessert. The combination of pumpkin puree, vegetable oil, and buttermilk creates a tender crumb with plenty of moisture, while a blend of cinnamon, ginger, cloves, nutmeg, and allspice delivers rich seasonal flavor in every slice.
Another reason this cake is a favorite is its beautiful presentation. The decorative shape of a Bundt pan gives the finished cake an elegant appearance without requiring advanced decorating skills. Once topped with fluffy cream cheese frosting and optional glazed pecans, it becomes a stunning centerpiece for any dessert table.
At Richy Bites, Alessia believes that baking should be enjoyable and approachable. Her recipes focus on simple techniques and quality ingredients, helping home bakers create memorable desserts that bring people together for every celebration.
| Recipe Details | Information |
|---|---|
| Course | Dessert |
| Cuisine | Baking |
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Cooling Time | 2 hours |
| Total Time | About 3 hours 20 minutes |
| Servings | 1 Bundt cake |
Ingredients and Step by Step Instructions
Every ingredient in this recipe plays an important role in creating a moist cake with balanced pumpkin flavor and warm spices.
Ingredients
For the Pumpkin Bundt Cake
- 5 large eggs, room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 can (15 ounces) pure pumpkin puree
- 3 tablespoons molasses
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 3/4 cup buttermilk, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
For the Pumpkin Spice Cream Cheese Frosting
- 1/2 cup softened cream cheese
- 1/4 cup softened unsalted butter
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 teaspoons pure maple syrup
- 2 teaspoons milk
- 1 cup glazed pecans, optional
How to Make Pumpkin Bundt Cake
- Preheat the oven to 325°F and generously coat a 10-cup Bundt pan with nonstick baking spray.
- In a large mixing bowl, whisk the eggs until smooth.
- Add the brown sugar, granulated sugar, pumpkin puree, molasses, vanilla extract, vegetable oil, and buttermilk. Mix until the ingredients are fully blended.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt.
- Fold the dry ingredients into the pumpkin mixture using a spatula until the batter is evenly combined. Do not overmix.
- Pour the batter into the prepared Bundt pan and spread it evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for 12 minutes before carefully turning it onto a cooling rack.
- Cool completely for about two hours.
- Beat the cream cheese and butter until smooth. Gradually add the confectioners’ sugar, then mix in the vanilla, pumpkin pie spice, salt, maple syrup, and milk. Continue beating until the frosting becomes light and fluffy.
- Spread or pipe the frosting over the cooled cake and finish with glazed pecans if desired.
Helpful Tips
- Bring refrigerated ingredients to room temperature before mixing.
- Thoroughly grease every curve of the Bundt pan to help the cake release easily.
- Stir the batter only until the flour is incorporated to keep the cake tender.
- Allow the cake to cool completely before decorating.
- Use pure pumpkin puree rather than pumpkin pie filling for the best flavor and texture.
Flavor Variations, Nutrition, and FAQs
This Pumpkin Bundt Cake can easily be adapted with a variety of flavors and toppings to suit different tastes.
Popular ideas include:
- Fold mini chocolate chips into the batter.
- Stir chopped walnuts or pecans into the cake mixture.
- Replace the maple syrup in the frosting with caramel sauce.
- Sprinkle ground cinnamon over the frosting before serving.
- Add finely grated orange zest for a hint of citrus.
- Finish the cake with a simple vanilla glaze instead of cream cheese frosting.
- Mix dried cranberries into the batter for extra sweetness.
- Decorate with toasted pecans for additional crunch.
Estimated Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | Approximately 520 |
| Carbohydrates | 67 g |
| Protein | 6 g |
| Fat | 26 g |
| Saturated Fat | 7 g |
| Sugar | 48 g |
| Fiber | 2 g |
Frequently Asked Questions
How do you keep Pumpkin Bundt Cake moist?
Pumpkin puree, vegetable oil, buttermilk, and brown sugar all contribute to a soft, moist texture. Baking the cake just until done and storing it properly also helps preserve freshness.
Why did my Pumpkin Bundt Cake stick to the pan?
Bundt pans have detailed shapes that require generous greasing. Coat every surface well with baking spray and allow the cake to cool for about 12 minutes before turning it out onto a cooling rack.
Can you make Pumpkin Bundt Cake ahead of time?
Yes. You can bake the cake one day before serving. Store it covered and frost it after it has completely cooled or shortly before serving for the freshest appearance.
What glaze goes best with Pumpkin Bundt Cake?
A maple pumpkin spice cream cheese frosting complements the cake beautifully. Vanilla glaze, maple icing, or a light cinnamon glaze are also excellent choices.
Storage, Serving Suggestions, and Final Thoughts
Because of the cream cheese frosting, store the finished Pumpkin Bundt Cake in an airtight container in the refrigerator for up to five days. Before serving, allow it to sit at room temperature for 20 to 30 minutes so the frosting softens and the cake develops its best flavor.
This cake pairs wonderfully with freshly brewed coffee, chai tea, hot apple cider, or hot chocolate. It is an excellent dessert for Thanksgiving dinner, Christmas celebrations, autumn birthdays, or any gathering where seasonal desserts are welcome.
Print
Pumpkin Bundt Cake, Moist Fall Dessert with Cream Cheese Frosting
- Total Time: 3 hours 20 minutes
- Yield: 1 Bundt cake 1x
- Diet: Vegetarian
Description
This Pumpkin Bundt Cake features a moist pumpkin crumb, warm fall spices, and a creamy maple pumpkin spice cream cheese frosting. Glazed pecans add an optional crunchy finish, making this cake ideal for Thanksgiving, autumn gatherings, and holiday dessert tables.
Ingredients
For the Pumpkin Bundt Cake:
5 large eggs, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 can, 15 ounces, pure pumpkin puree
3 tablespoons molasses
2 teaspoons vanilla extract
1 cup vegetable oil
3/4 cup buttermilk, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
For the Pumpkin Spice Cream Cheese Frosting:
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2 teaspoons pure maple syrup
2 teaspoons milk
1 cup glazed pecans, optional
Instructions
1. Preheat the oven to 325°F.
2. Generously coat every curve and groove of a 10-cup Bundt pan with nonstick baking spray.
3. Whisk the eggs in a large bowl until smooth.
4. Add the brown sugar, granulated sugar, pumpkin puree, molasses, vanilla extract, vegetable oil, and buttermilk.
5. Whisk until the wet ingredients are fully combined.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt.
7. Fold the dry ingredients into the pumpkin mixture with a rubber spatula until just combined.
8. Pour the batter into the prepared Bundt pan and smooth the top.
9. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
10. Place the pan on a wire rack and cool the cake in the pan for exactly 12 minutes.
11. Carefully invert the cake onto the rack and let it cool completely for about 2 hours.
12. Beat the softened cream cheese and butter until completely smooth.
13. Reduce the mixer speed and gradually add the confectioners’ sugar.
14. Add the vanilla extract, pumpkin pie spice, salt, maple syrup, and milk.
15. Beat on medium-high speed for about 2 minutes, or until the frosting becomes light and fluffy.
16. If the frosting looks thin, add more confectioners’ sugar, 1/4 cup at a time.
17. If the frosting looks thick, add more milk, 1 teaspoon at a time.
18. Spread or pipe the frosting over the completely cooled cake.
19. Top with glazed pecans if desired, then slice and serve.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Bring the eggs, buttermilk, cream cheese, and butter to room temperature before mixing.
Grease every part of the Bundt pan thoroughly to reduce sticking.
Do not overmix the batter after adding the flour.
Let the cake cool in the pan for 12 minutes before turning it out.
Wait until the cake cools completely before adding the frosting.
Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Let refrigerated slices sit at room temperature for 20 to 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48 g
- Sodium: 260 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
Conclusion
Pumpkin Bundt Cake is a wonderful way to celebrate the flavors of fall with a dessert that is both elegant and easy to prepare. The moist pumpkin cake, fragrant spice blend, and creamy maple cream cheese frosting create a delicious combination that everyone will enjoy. Whether you bake it for a holiday gathering or a weekend treat, this recipe offers dependable results and beautiful presentation. One slice is enough to understand why this Pumpkin Bundt Cake deserves a place among your favorite homemade desserts.