Pumpkin Bundt Cake with Cream Cheese Frosting Recipe

Introduction

This Pumpkin Bundt Cake is a moist and flavorful dessert perfect for autumn or any time you crave cozy spices. It combines warm pumpkin pie spices with a tender crumb and a luscious cream cheese cinnamon glaze. Simple to make yet impressive to serve, it’s a crowd-pleaser at family gatherings and holiday celebrations.

Ingredients

• 2½ cups all purpose flour*
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon ground star anise (optional)
• ½ teaspoon kosher salt
• ½ cup unsalted butter (softened to room temperature)
• ½ cup canola or vegetable oil
• 1¼ cups granulated sugar
• ½ cup light brown sugar (packed)
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 15 oz can pumpkin puree (not pie filling)
• 4 oz cream cheese (softened to room temperature)
• 4 tablespoons unsalted butter (softened to room temperature)
• 1½ cups powdered sugar
• ¼ teaspoon cinnamon
• ½ teaspoon pure vanilla extract
• Milk (a couple tablespoons, to thin frosting)

Instructions

1. Step 1: Preheat your oven to 350°F and position a rack in the center. Thoroughly grease a 12-cup bundt pan using nonstick baking spray with flour.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise (if using), and kosher salt. Set aside.
3. Step 3: In a stand mixer bowl fitted with a paddle attachment, or using a hand mixer, beat the softened butter, oil, granulated sugar, and brown sugar until well combined.
4. Step 4: Add eggs one at a time, beating until fully incorporated. Then mix in the pumpkin puree and vanilla extract, scraping the bowl as needed to combine.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, beating until no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure everything is fully mixed.
6. Step 6: Pour the batter evenly into the prepared bundt pan. Bake for 40 to 50 minutes, or until a long toothpick inserted into the center of the cake comes out clean.
7. Step 7: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then carefully invert the cake onto the rack and let it cool completely before frosting.
8. Step 8: For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, cinnamon, and vanilla, starting on low speed and increasing to high, scraping the bowl as needed.
9. Step 9: Add milk one tablespoon at a time until the frosting reaches a drizzle-able consistency, usually about 2-3 tablespoons.
10. Step 10: Transfer the frosting to a piping bag with the tip snipped off. Starting inside the ring of the bundt cake, pipe the frosting in a back-and-forth zigzag pattern, drizzling it over the sides and top of the cake.

Tips & Variations

• Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
• Star anise adds a subtle licorice flavor—feel free to omit if preferred or unavailable.
• For a richer cake, substitute half of the oil with melted butter.
• Try adding chopped nuts or chocolate chips to the batter for extra texture.
• If you don’t have a piping bag, use a plastic sandwich bag and snip a small corner off to drizzle the frosting.

Storage

Store the Pumpkin Bundt Cake covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days. Before serving, let the cake come to room temperature and if desired, freshen the frosting drizzle or brush the cake lightly with milk. The cake can also be frozen without frosting for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you will need to cook and puree the fresh pumpkin yourself. Use a sugar pumpkin, roast it until tender, then puree until smooth. Drain excess moisture for best results.

Why doesn’t my frosting thicken properly?

Make sure your cream cheese and butter are softened but not melted. Add powdered sugar slowly and mix thoroughly. If the frosting is too thin, add a bit more powdered sugar; if too thick, add small amounts of milk to loosen it.

Pumpkin Bundt Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 95 reviews

This Pumpkin Bundt Cake recipe offers a moist and flavorful autumn-inspired dessert featuring warm spices like pumpkin pie spice, cinnamon, and ground star anise. Topped with a smooth and subtly spiced cream cheese frosting, it’s perfect for festive occasions or cozy gatherings. The cake is easy to prepare using a stand mixer and baked to golden perfection in a bundt pan.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2½ cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon ground star anise (optional)
• ½ teaspoon kosher salt

Wet Ingredients

• ½ cup unsalted butter, softened to room temperature
• ½ cup canola or vegetable oil
• 1¼ cups granulated sugar
• ½ cup light brown sugar, packed
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 15 oz can pumpkin puree (not pie filling)

Frosting

• 4 oz cream cheese, softened to room temperature
• 4 tablespoons unsalted butter, softened to room temperature
• 1½ cups powdered sugar
• ¼ teaspoon cinnamon
• ½ teaspoon pure vanilla extract
• Milk, 2-3 tablespoons (to thin)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and place a rack in the center of the oven to ensure even baking.
2. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ground star anise (if using), and kosher salt. Set this mixture aside.
3. Mix Wet Ingredients: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat the softened butter, canola or vegetable oil, granulated sugar, and light brown sugar until combined. Add the eggs one at a time and beat until fully incorporated. Next, add the pumpkin puree and vanilla extract, mixing well and scraping down the sides of the bowl as necessary.
4. Combine Mixtures: Gradually add the dry ingredients into the wet ingredients in the mixer. Beat on low speed until you have a smooth batter with no streaks of flour, scraping the bowl occasionally to evenly incorporate all ingredients.
5. Prepare Bundt Pan: Thoroughly grease a 12-cup bundt pan with a nonstick baking spray that contains flour or grease and flour the pan to prevent sticking.
6. Bake the Cake: Pour the batter evenly into the prepared bundt pan, spreading it with a spatula if needed. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
7. Cool the Cake: Remove the pan from the oven and place it on a wire rack to cool for about 10 minutes. Then carefully invert the pan to remove the cake and allow it to cool completely on the wire rack.
8. Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and fully combined. Add the powdered sugar, cinnamon, and vanilla extract, starting on low speed and then increasing to high, scraping the sides of the bowl as needed.
9. Adjust Frosting Consistency: Gradually add milk one tablespoon at a time until the frosting reaches a thin drizzle-able consistency. Typically, between 2 to 3 tablespoons are needed.
10. Frost the Cake: Transfer the frosting to a piping bag with the tip snipped off (no nozzle needed). Starting at the interior of the bundt cake, pipe the frosting in a back-and-forth zigzag pattern over the cake, allowing it to drizzle down the sides evenly.

Notes

• Ensure all your butter and cream cheese are softened to room temperature for smooth mixing.
• The ground star anise is optional and can be omitted if unavailable; it adds a subtle aromatic warmth.
• Use pumpkin puree, not pumpkin pie filling, to maintain the correct texture and sweetness.
• If you prefer a thicker frosting, use less milk; for a glaze-like drizzle, use more.
• Let the cake cool completely before frosting to prevent the frosting from melting.
• This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: pumpkin bundt cake, pumpkin spice cake, cream cheese frosting, fall dessert, autumn cake, baking, bundt cake recipe