This amazing Pumpkin Bundt Cake is full of pumpkin flavor with a luscious thick layer of creamy cream cheese frosting on top! You'll love the silky texture of this cake, it's perfectly dreamy all on it's own, without the frosting.
However, when it comes to pumpkin and cream cheese frosting, it's pretty obvious, were made for each other. A happy marriage indeed.
The cake could be added to your holiday menu or enjoyed with a cup of coffee anytime of the day.
To make this cake, you need a bundt pan
I made these Mini Decadent Chocolate Ganache Bundt Cakes, Chocolate Chip Mini Bundt Cakes, Orange Cream Glazed Pound Cakes these Home-made Chocolate Kahlua & Cream Bundt Cake, and Lemon Blueberry Bundt Cake so far.
The Best Method for Easy Bundt Pan Release
To take care that your bundt cake comes out of the pan easily, without sticking, tearing or breaking apart, you have to properly grease and flour your cake pans. Even when I do this, I sometimes run into problems of my cake not coming out of the pan like I want it to.
So, to make life easier, instead of manually greasing and flouring my pan, I prefer to use Baker's Joy
Baker’s Joy is a combination of oil and flour in a nonstick baking spray that generates a perfect release from your baking pan every time, making baking easier, faster and more successful. It contains no fat, no sodium and no cholesterol, and can be found in the cooking oils or baking sections of most major grocery stores.
Once the cake comes out of the oven, set the timer for 1o minutes before releasing the cake to your baking rack to cool. Easy peasy!
How to Make Pumpkin Bundt Cake
Pumpkin Cake
Start by whisking together the flour, baking soda, baking powder, salt, pumpkin spice and cinnamon together and set aside Now, start making the cake batter by mixing together the butter, oil and sugars. Mix in the eggs, vanilla, and pumpkin puree. Beat in dry ingredients without overmixing but making sure it's mixed well. Pour the batter into a greased bundt pan and bake.
Cream Cheese Frosting with a hint of Cinnamon
A combination of the most delicious frosting made with cream cheese, butter, powdered sugar
It's not heavy and goes well with the texture of this cake. We put a thick layer of frosting on our cake and got rave reviews from our taste testers. Some even wanted more! Of course, this cake is great on it's own, or you can even thin out the frosting or make a simple glaze. By adding more milk or more powdered sugar, you can make it the consistency you want.
If you are looking for an easy, great pumpkin cake, this is the one for you! It tastes great and it adds simple elegance to your holiday season entertaining. It's definitely a crowd pleaser. If you're a chocolate lover, you may want to snag the recipe of these Perfect Chocolate Chip Cookies as an added bonus!
More Holiday Cakes!
- "American Beauty" Retro Red Velvet Cake
- Ultimate Carrot Cake
- Vanilla White Bundt Cakes
- Decadent Red Wine Chocolate Cake
- Holiday Chocolate Mint Poke Cake
- Pumpkin Butter Pecan Poke Cake
- Mini Decadent Chocolate Bundt Cakes
- Cinnamon Applesauce Cake
Pumpkin Bundt Cake
Ingredients
Pumpkin Cake
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ½ cup canola or vegetable oil olive 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
Cream Cheese Frosting with hint of Cinnamon
- 8 oz cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 2 ½ to 3 cups powdered sugar
- ½ teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 3-6 tablespoons milk of choice add more if you want thinner
- Optional: chopped pecans on top
Instructions
Pumpkin Cake
- Preheat oven to 350°F.
- In a bowl, combine flour, baking soda, baking powder, pumpkin spice, cinnamon and salt. Set aside.
- Using a mixer, beat butter, oil and sugars until combined. Add the eggs, beat until combined, followed with the pumpkin puree and vanilla, beating until combined. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
- Thoroughly grease a 12-cup bundt pan. (I used Baker’s joy nonstick baking spray with flour). Pour the batter into the pan and spread it into an even layer. Bake for 40-50 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.
Cream Cheese Frosting with hint of Cinnamon
- Using a mixer, beat softened cream cheese and butter until smooth and creamy without lumps. Add powdered sugar, cinnamon, and vanilla until well combined, begin adding milk 1 tablespoon at a time until you reach your desired consistency.
- To frost the cake, add the frosting to a piping bag with a star tube. I used a large one because I wanted a thick layer. Beginning on the interior of the bundt, squeeze the frosting while bringing the bag up the cake and over the side, then back up again in a zig-zag pattern. Store in the fridge or at cool room temp.
- Add some chopped pecans to the top! Add some toffee bits for an extra crunchy bite!
Notes
Recipe slightly modified from Celebrating Sweets
Valentina says
Kim, this is so pretty. I love the way you frosted it, and bundt cakes are my favorite. I hope you had a wonderful Thanksgiving! 🙂 ~Valentina
Ben | Havocinthekitchen says
This bundt cake looks marvelous - beautiful texture and colour! And while I try avoiding sweet frosting, here it's a must...because pumpkin and cream cheese are a combination made in heaven!