Pumpkin Bundt Cake Recipe

This Pumpkin Bundt Cake offers moist, festive flavor ideal for fall and holiday celebrations. Packed with pumpkin and warm spices like cinnamon, ginger, nutmeg, and cloves, it presents an irresistible aroma. The luxurious cinnamon cream cheese icing adds a decadent, tangy finish that perfectly elevates its inviting taste. Simply unforgettable delight.

I’m excited to share my Pumpkin Bundt Cake recipe. This cake is a true fall baking treat because its packed with seasonal ingredients and a balanced mix of nutrients.

I use 1/2 cup melted unsalted butter with 1/2 cup vegetable oil and 2 cups of granulated sugar to create a moist texture. The cake also includes 4 large eggs and a can of pumpkin puree which gives a good protein boost and natural vitamins.

I add 2 teaspoons of vanilla extract along with spices like 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves to deliver deep warming flavors. The dry ingredients are 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and salt.

For the icing, I mix 4 oz cream cheese, 1/4 cup softened butter, powdered sugar, a bit of vanilla extract and extra cinnamon for a tangy finish. Enjoy this holiday dessert thats rich in taste and comforting nutrients.

Why I Like this Recipe

1. I really like how packed with pumpkin this cake is, and the spices kinda make it taste like fall all year round.
2. The cake comes out so moist and tender ’cause of the butter and oil mix, and it always reminds me of cozy family gatherings.
3. That cinnamon cream cheese icing is just the best ever – it’s sweet and a little tangy, which makes every bite extra fun.
4. I also dig how it looks in that bundt pan – it’s kinda rustic and homemade, which makes me feel proud even if it isn’t perfect every time.

Ingredients

• Pumpkin puree: Provides natural sweetness, fiber and vitamins; adds a moist, fall-inspired flavor.
• Unsalted butter: Gives a rich, creamy taste and essential fats to keep the cake tender.
• Vegetable oil: Helps create a soft, moist crumb and a light texture throughout the batter.
• Granulated sugar: Key for sweetness and moisture, balancing out the spices and pumpkin flavor.
• Cream cheese: Brings a tangy, creamy contrast perfect for an irresistible, luscious frosting.

Ingredient Quantities

• 1/2 cup unsalted buttter, melted
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 4 large eggs
• 1 can (15 oz) pumpkin puree
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 to 1 1/2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

How to Make this

1. Preheat your oven to 350°F and grease your bundt pan real well.

2. In a big mixing bowl, beat the melted unsalted butter, vegetable oil, granulated sugar, and eggs until they’re well combined then stir in the pumpkin puree and vanilla extract.

3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and cloves.

4. Gently fold the dry ingredients into your wet mixture just until they mix in. Be careful not to overmix or the cake might turn tough.

5. Pour the batter into your prepared bundt pan, spreading it out evenly.

6. Bake the cake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.

7. To make the icing, beat together the softened cream cheese and butter until smooth.

8. Slowly add the sifted powdered sugar, vanilla extract, and ground cinnamon to the cream cheese mix, beating it until it’s creamy and smooth.

9. Once your cake is completely cool, drizzle the cinnamon cream cheese icing over the top and enjoy!

Equipment Needed

1. Preheated oven
2. Bundt pan (make sure to grease it really well)
3. One large mixing bowl
4. Electric mixer or whisk
5. One smaller bowl for the dry ingredients
6. Whisk (for dry mixes if needed)
7. Rubber spatula for gently folding in the mixes
8. Measuring cups and spoons
9. Toothpick to check if the cake is done
10. Wire cooling rack to let the cake cool properly
11. Another small bowl for blending the cream cheese icing

Hope this helps!

FAQ

Pumpkin Bundt Cake Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use coconut oil instead. It changes the flavor just a bit but it works fine.
• In place of vegetable oil, try using canola oil which is a pretty good substitute in most cakes.
• If you cant find pumpkin puree, butternut squash puree is a solid alternative that still gives you that fall flavor.
• For the cream cheese in the frosting, you can substitute with mascarpone cheese to get a creamier taste.
• If you’re in a bind without powdered sugar, you can blend granulated sugar in a high powered blender until its very fine.

Pro Tips

1. When you’re folding in the dry ingredients, be really gentle so you don’t develop too much gluten. This keeps the cake lighter and softer.
2. Make sure your bundt pan is super well greased. I usually use a bit of extra butter and even wipe some on the sides with paper towel so the cake comes out nice and clean.
3. For the cream cheese icing, let your cake cool completely before drizzling. If it’s even a little warm the icing might melt, and that’s just not cool.
4. If you can, sift your powdered sugar before mixing it into the icing. This little step helps avoid clumps and makes the icing smoother and easier to drizzle.