Pumpkin Bundt Cake
Pumpkin Bundt Cake is a delightful dessert that captures the essence of fall in every bite. This moist and spiced cake is perfect for any occasion, from cozy family gatherings to festive holiday celebrations. Its rich pumpkin flavor, combined with warm spices and a creamy glaze, makes it an irresistible treat that will leave your guests asking for seconds. Plus, it’s much easier to prepare than traditional pumpkin pie!
Why You’ll Love This Recipe
- Easy to Make – The simple steps make this recipe accessible for bakers of all skill levels.
- Moist and Flavorful – The combination of pumpkin and spices creates a rich and satisfying flavor profile.
- Perfect for Any Occasion – Whether it’s Thanksgiving, a birthday, or just a regular day, this cake fits right in.
- Versatile Toppings – You can enjoy it as is or dress it up with various glazes or whipped cream.
- Great for Leftovers – This cake stays fresh for days, making it a fantastic option for meal prep or snacks.
Tools and Preparation
Before you start baking your Pumpkin Bundt Cake, ensure you have the right tools on hand. Using proper equipment will help achieve that perfect texture and presentation.
Essential Tools and Equipment
- Bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- Bundt pan: Creates the iconic shape while allowing even cooking throughout the cake.
- Electric mixer: Saves time and effort when mixing ingredients to achieve a smooth batter.
Ingredients
Hands down – the best pumpkin cake you’ll ever try! This moist pumpkin bundt cake has a delicious pumpkin flavor, is filled with warm spices, and topped with a drizzle of cream cheese glaze. Way easier than making pumpkin pie – it’s the perfect dessert for fall.
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice (or make your own – see recipe notes)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil (or canola)
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 15 oz can pure pumpkin (NOT pumpkin pie filling)
Cream Cheese Glaze Ingredients
- 1 tablespoon butter (softened)
- 3 oz cream cheese (softened)
- 1 cup powdered sugar (or more as needed)
- 1-2 tablespoons milk
How to Make Pumpkin Bundt Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Greasing your bundt pan ahead of time will ensure easy removal later.
Step 2: Prepare the Dry Ingredients
In a mixing bowl, combine the dry ingredients:
1. Whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until well mixed.
Step 3: Mix the Wet Ingredients
In another bowl:
1. Add vegetable oil, white sugar, brown sugar, and vanilla extract.
2. Beat in the eggs one at a time until fully incorporated.
3. Stir in the pure pumpkin until smooth.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients:
1. Mix gently until just combined; do not overmix.
Step 5: Bake the Cake
Pour the batter into the prepared bundt pan:
1. Bake in preheated oven for about 60 minutes or until a toothpick inserted comes out clean.
2. Allow cooling in the pan for 10 minutes before transferring to a wire rack.
Step 6: Make the Cream Cheese Glaze
In a mixing bowl:
1. Beat together softened butter and cream cheese until smooth.
2. Gradually add powdered sugar followed by milk to reach desired consistency.
Step 7: Drizzle and Serve
Once the cake cools completely:
1. Drizzle with cream cheese glaze before serving.
2. Slice into pieces and enjoy your delicious Pumpkin Bundt Cake!
How to Serve Pumpkin Bundt Cake
Serving your Pumpkin Bundt Cake can elevate the experience and make it even more enjoyable. Here are some delightful suggestions for serving this moist, spiced cake.
With Cream Cheese Glaze
- Drizzle a rich cream cheese glaze over each slice for added sweetness and flavor.
Pair with Whipped Cream
- Top individual servings with a dollop of whipped cream. This adds a light texture that balances the cake’s density.
Ice Cream on the Side
- Serve warm slices with a scoop of vanilla ice cream. The cold ice cream complements the warm cake beautifully.
Garnish with Nuts
- Sprinkle chopped pecans or walnuts on top for a crunchy texture. This adds an extra layer of flavor to your pumpkin dessert.
Accompany with Hot Beverages
- Enjoy your cake with a cup of coffee or spiced tea. The warm beverages enhance the cozy fall flavors of the cake.
Seasonal Fruit Decoration
- Add fresh apple or pear slices as a side. Their natural sweetness pairs well with the spices in the bundt cake.
How to Perfect Pumpkin Bundt Cake
To achieve the best Pumpkin Bundt Cake, keep these tips in mind:
- Use Fresh Pumpkin – Opt for pure pumpkin puree instead of pie filling for authentic flavor.
- Check Doneness – Insert a toothpick into the center; it should come out clean when done.
- Cool Properly – Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.
- Measure Accurately – Use measuring cups and spoons for precise ingredient amounts to ensure perfect texture.
- Don’t Overmix – Mix just until combined to keep the cake light and fluffy.
- Enhance Flavor – Experiment by adding nuts, chocolate chips, or dried fruits for added texture and taste.
Best Side Dishes for Pumpkin Bundt Cake
Pairing side dishes with your Pumpkin Bundt Cake can create a well-rounded dessert experience. Here are some delicious options:
- Chai Tea – The warm spices in chai complement the flavors of pumpkin perfectly.
- Salted Caramel Sauce – Drizzle over slices for an indulgent touch that enhances sweetness.
- Roasted Apples – A side of cinnamon-roasted apples brings out fall flavors beautifully.
- Cinnamon Sugar Pecans – Candied pecans add crunch and sweet-spicy notes that match well with pumpkin.
- Vanilla Yogurt – A dollop provides creaminess and a tangy contrast to the sweet bundt cake.
- Maple Syrup Drizzle – A touch of maple syrup brings out earthy flavors and adds moisture to each bite.
Common Mistakes to Avoid
Avoiding common mistakes can ensure your Pumpkin Bundt Cake turns out perfectly every time. Here are some pitfalls to watch for:
-
Using the wrong pumpkin: Always use pure pumpkin puree, not pumpkin pie filling. This ensures the right texture and flavor.
-
Over-mixing the batter: Mixing too much can lead to a dense cake. Stir just until the ingredients are combined for a lighter texture.
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Skipping the glaze: A cream cheese glaze adds richness and flavor. Don’t skip it — it elevates your cake to another level!
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Not greasing the pan properly: An ungreased bundt pan can lead to sticking. Make sure to grease it well for easy removal.
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Ignoring baking time: Check your cake a few minutes before the recommended bake time. Ovens vary, and you want it just right.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep slices separated with parchment paper to maintain freshness.
Freezing Pumpkin Bundt Cake
- Wrap tightly in plastic wrap and then foil for up to 3 months.
- Thaw in the refrigerator overnight before serving.
Reheating Pumpkin Bundt Cake
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
- Microwave: Heat individual slices for 15-20 seconds, checking for warmth.
- Stovetop: Use a skillet over low heat, covering with a lid for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making Pumpkin Bundt Cake:
How do I make my Pumpkin Bundt Cake moist?
To keep your cake moist, avoid over-mixing and be sure not to overbake. The combination of vegetable oil and pumpkin helps retain moisture.
Can I substitute ingredients in this Pumpkin Bundt Cake recipe?
Yes! You can replace vegetable oil with applesauce or yogurt for a healthier option. Use gluten-free flour if needed.
How do I know when my Pumpkin Bundt Cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, your cake is ready!
What toppings go well with Pumpkin Bundt Cake?
Besides cream cheese glaze, enjoy it with whipped cream, nuts, or even chocolate drizzle for different flavors.
Final Thoughts
This Pumpkin Bundt Cake is not only delicious but also versatile enough for any occasion. You can customize it by adding nuts or chocolate chips. Whether you’re celebrating fall or just satisfying a sweet craving, this cake is sure to impress!
Pumpkin Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the ultimate fall treat with this Pumpkin Bundt Cake. Perfectly moist and bursting with warm spices, this delightful cake encapsulates the essence of autumn in every bite. Topped with a luscious cream cheese glaze, it’s an easy-to-make dessert that’s ideal for any occasion—from Thanksgiving gatherings to cozy family dinners.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 can (15 oz) pure pumpkin
- 1 tablespoon butter (softened)
- 3 oz cream cheese (softened)
- 1 cup powdered sugar (or more as needed)
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In another bowl, mix vegetable oil, white sugar, brown sugar, and vanilla. Add eggs one at a time, then stir in pumpkin.
- Gradually combine dry ingredients with wet mixture until just mixed; do not overmix.
- Pour batter into the bundt pan and bake for about 60 minutes. Cool for 10 minutes before transferring to a wire rack.
- For the glaze: Beat softened butter and cream cheese until smooth; add powdered sugar and milk until desired consistency is reached.
- Drizzle glaze over cooled cake before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 307
- Sugar: 21g
- Sodium: 164mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 48mg
