This Pumpkin Bundt Cake is a celebration of fall in every bite, blending warm spices with rich, moist texture. The golden-brown crust gives way to a tender crumb infused with pumpkin’s natural sweetness and hints of cinnamon and nutmeg. Perfect for cozy gatherings or a sweet afternoon treat, it’s ready in just over an hour, making it as convenient as it is delicious. Each slice is a comforting embrace of autumnal flavors, sure to leave you reaching for seconds.
With its elegant shape and irresistible aroma, this cake is a showstopper that’s surprisingly simple to prepare. The velvety batter bakes into a masterpiece, topped with a luscious glaze that adds a glossy finish. Packed with wholesome pumpkin and balanced spices, it’s a dessert that feels indulgent yet wholesome. Whether served with coffee or as a dessert centerpiece, this cake promises to delight every palate with its harmonious blend of flavors and textures.
Ingredients for Pumpkin Bundt Cake
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, firmly packed
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- 4 large eggs (room temperature preferred)
- 15 oz (425 g) canned pumpkin puree
- 1 cup (226 g) sour cream
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
Ingredients for Cream Cheese Glaze
- 2 oz (56 g) cream cheese, softened
- 2 Tablespoons (28 g) butter (salted or unsalted), softened
- 1 cup (125 g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and thoroughly grease and flour a 12-cup bundt pan. Tap out excess flour and set aside.
- In a large mixing bowl, combine butter, granulated sugar, brown sugar, cinnamon, ginger, allspice, and nutmeg. Use an electric mixer to cream together until light and fluffy (about 2-3 minutes on high speed).
- Add eggs, one at a time, stirring well after each addition (about 30 seconds on high speed per egg).
- Stir in pumpkin puree, sour cream, and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low speed or using a spatula, gradually add the dry ingredients to the wet mixture in 3-4 parts, mixing until just combined.
- Pour the batter into the prepared bundt pan and bake for 60 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with moist crumbs.
- Allow the cake to cool in the pan for 30 minutes, then carefully invert it onto a cooling rack to cool completely.
- For the glaze: In a microwave-safe bowl, stir together cream cheese and butter until smooth and creamy. Gradually add powdered sugar and mix until combined. Stir in vanilla extract.
- Microwave the glaze in 5-10 second intervals, stirring between each, until it becomes melty and pourable.
- Drizzle or pour the glaze over the cooled bundt cake. Allow the glaze to firm before slicing and serving.
Perfect Pairings: Toppings and Serving Ideas
While the cream cheese glaze is a classic choice, consider adding a sprinkle of chopped pecans or walnuts for a crunchy contrast. For a festive touch, drizzle with caramel sauce or dust with powdered sugar. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Storing and Reviving Your Cake
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To refresh, microwave a slice for 10-15 seconds or warm it in a 300°F (150°C) oven for 5 minutes. The glaze will soften slightly, making it even more delicious!
Time-Saving Tips for Busy Bakers
Prep your ingredients ahead of time by measuring out the dry ingredients and softening the butter and cream cheese the night before. Use a stand mixer to streamline the creaming and mixing process. If you’re short on time, skip the glaze and simply dust the cake with powdered sugar for a quick finish.
Recipe Variations to Try
Swap the pumpkin puree for sweet potato puree for a twist on the classic flavor. For a nutty addition, fold in 1 cup of chopped pecans or walnuts into the batter. If you prefer a lighter glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of milk or orange juice for a simple drizzle.
Essential Equipment for Success
A 12-cup bundt pan is key for this recipe—make sure to grease and flour it thoroughly to prevent sticking. An electric mixer (hand or stand) will make creaming the butter and sugars a breeze. Use a wooden skewer or cake tester to check for doneness, ensuring your cake is perfectly baked.
Pumpkin Bundt Cake
Ingredients
Pumpkin Bundt Cake
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 4 large eggs room temperature preferred
- 15 oz canned pumpkin puree
- 1 cup sour cream
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
Cream Cheese Glaze
- 2 oz cream cheese softened
- 2 Tablespoons butter salted or unsalted, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and thoroughly grease and flour a 12-cup bundt pan (tap out excess flour). Set aside.
- In a large mixing bowl, combine butter, sugars, and spices (cinnamon, ginger, allspice, nutmeg) and use an electric mixer to cream together until light and fluffy and well-combined (about 2-3 minutes on high speed).
- Add eggs, one at a time, stirring very well after each addition (about 30 seconds after each addition on high speed).
- Stir in pumpkin, sour cream, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With mixer on low-speed or, stirring with a spatula, gradually stir dry ingredients into wet (I do this in 3-4 parts).
- Pour batter into greased bundt pan and bake for 60 minutes or until a wooden skewer inserted into the thickest part comes out clean or with moist crumbs.
- Allow to cool in pan for 30 minutes then carefully invert onto cooling rack and allow to cool completely before icing.
- Cream Cheese Glaze
- In a microwave-safe bowl, stir together cream cheese and butter until smooth and creamy.
- Gradually stir in powdered sugar until combined, then stir in vanilla extract.
- Transfer bowl to the microwave and microwave in 5-10 second intervals, stirring in-between, until mixture is melty and pourable.
- Drizzle or pour over bundt cake. Allow glaze to firm before slicing and serving.