Soft and moist pumpkin bundt cake with warm pumpkin pie spice flavor and topped with a cream cheese frosting! A classic crowd-pleasing dessert for the fall season or holidays.
Other pumpkin desserts we love include pumpkin dump cake, these pumpkin bars and pumpkin crunch cake!
Table of Contents
Best Pumpkin Bundt Cake Recipe
One of my family’s favorite fall traditions is to go to the pumpkin patch. I still remember going with my family as a little girl and it is one of my favorite memories. We always have so much fun picking out pumpkins then enjoying pumpkin donuts and apple cider.
This pumpkin bundt cake is always my first pumpkin recipe of the season. It’s super moist and soft, with delicious pumpkin spice flavor. Plus, it’s topped with a creamy and rich cream cheese frosting that makes it incredible.
Baking Tips
- Generously butter the pan. This is super important! Make sure to generously butter or use nonstick cooking spray to coat the entire bundt pan (even in the creases). I also like to dust the pan with flour after greasing it. This helps keep the cake from getting stuck in the pan.
- Don’t overmix. Mix the batter just until combined so that the cake stays soft and fluffy. Overmixing can lead to a chewy and dense texture.
- Pumpkin pie spice. Make your own using a combination of cinnamon, nutmeg, ginger and ground cloves.
- Let cool before removing from pan. Once you remove the cake from the oven, wait about 10 to 15 minutes before removing it from the pan. It needs to cool a bit in order for it to come out whole. Then once it’s had time to cool, simply place the cooling wire rack on top of the pan and flip it over.
- Pumpkin spice cream cheese frosting. Similar to my pumpkin cake with cream cheese frosting, you could add up 1/2 teaspoon of pumpkin pie spice to the frosting.
Pumpkin Bundt Cake Toppings
There are many toppings that taste delicious with pumpkin bundt cake. My personal favorite is cream cheese frosting, but I’ve also used salted caramel sauce and maple frosting. All are absolutely delicious!
- Cream cheese frosting
- Maple cream cheese frosting or maple glaze
- Powdered sugar icing
- Caramel sauce
- Powdered sugar
- Crushed nuts
- Chocolate ganache
- Sprinkles or chopped pecans
Perfect Frosting Consistency
You want the frosting to have a drippier consistency than the one you would use for a cream cheese pumpkin roll. It should be more like a cream cheese glaze.
To give it this texture, simply add a few more Tablespoons of milk or cream. I’d recommend adding 1 Tablespoon at a time until the frosting has the perfect drippy consistency (usually about 1/4 cup total).
Mini Pumpkin Bundt Cakes
This is also my go-to recipe for making mini pumpkin bundt cakes. Simply use a mini bundt cake pan and bake for about 18-20 minutes, or until a toothpick comes out clean. The recipe will make 18 minis.
TIP: This ziplock bag trick will save you if making the mini version! All you do is pour the batter in a ziplock bag and then cut of the tip. It makes it super easy to add the batter to the pans without making a huge mess. Trust me, I’ve been there!
More delicious pumpkin desserts to try include this pumpkin bread, pumpkin streusel coffee cake or pumpkin spice cupcakes.
More Pumpkin Dessert Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Pumpkin Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup light brown sugar , packed
- 2 teaspoons baking soda
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon Kosher salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounce can pumpkin
- 1 cup vegetable oil
- ½ cup sour cream
Optional mix-in: 3/4 cup chocolate chips
Optional toppings: powdered sugar, cream cheese frosting, caramel sauce, chopped nuts
Instructions
- Prep. Preheat oven to 350°F. Butter a bundt cake pan very well in all the creases and then dust with flour.
- Dry ingredients. In a bowl, whisk together 3 cups flour, 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking soda, 1 Tablespoon pumpkin spice and 1/2 teaspoon salt.
- Wet ingredients. In a separate bowl, whisk 3 eggs and 2 teaspoons vanilla until just combined. Then stir 15 ounce can pumpkin, 1 cup vegetable oil and 1/2 cup sour cream.
- Combine. Slowly add flour mixture to wet mixture and stir until just combined. Add 3/4 cup chocolate chips if desired. Then pour the batter into the prepared bundt pan.
- Bake and cool. Bake for 50-60 minutes, or until a toothpick comes clean. Don't let it overcook. Let the cake cool for 10-15 minutes in the pan and then place the cooling rack on top of it and flip over. Let cool completely.
- Add cream cheese frosting. When ready to serve, enjoy plain, add cream cheese frosting or drizzle with salted caramel sauce.
Notes
- This recipe also makes 18 mini pumpkin bundt cakes. Bake for 18-20 minutes if using mini bundt cake pans.
- If using my cream cheese frosting recipe to top your cake, you will likely need to add a few more Tablespoons of milk or heavy cream so that it turns into a drippier frosting that will coat the bundt cake. I like to add a Tablespoon at a time until the desired consistency is met (usually about 1/4 cup total).
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
There are a few ways to check your bundt pumpkin cake for doneness! Insert a toothpick into the center. It should come out moist with a crew crumbs. You can also touch the top of the cake. It should feel springy to the touch and not make an indent. You can also visually see the cake start to pull away from the sides of the pan.
No. Pumpkin pie filling contains added ingredients and spices which will offset the balance of this pumpkin bundt cake recipe. Buy canned pure pumpkin puree or you can make your own homemade pumpkin puree.
Yes. Bake cake and cool completely. Store cake covered in the refrigerator up to two days. Bring to room temperature before adding any frosting or glaze.
Yes, but it it best to freeze it without any frosting. Cool your unfrosted cake completely then wrap in plastic wrap and store frozen up to 3 months. Thaw in the refrigerator and bring to room temperature before adding any frosting or glaze to the top.
Categorized as: American, Cake + Cupcakes, Desserts, Halloween, Nut-Free, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This turned out great! It was perfectly moist and the right amount of pumpkin spice.
My kids loved this! I can’t wait to make it again!!
We love all your pumpkin recipes! And that caramel sauce is what dreams are made of!!
Can’t wait to try this recipe. Where did you get the bundt pan?
I have the Wilton mini bundt cake pan that fits 12 cakes. I’ve seen them on Amazon and at Walmart. :)
Any idea on cooking time for a regular bunds pan???
I would guess at least 25-30 minutes!
Hi Jamielyn
Can this be made into a regular size bundt cake.
great recipe !!!!!
Thanks Janine! :)
These look divine! Could I use 2 Tsp of pumpkin pie spice (which has nutmeg, pumpkin and all spice) if I don’t have any all spice?!
Thanks!
Yum -pumpkin plus caramel is sooo good.
These look AMAZING! Just pinned. :)
Hi, thanks for the recipe. I just bought a mini bundt pan a few weeks ago. I have the ten inch, but thought the mini pan would be great to use, for the grandkids. Can’t wait to try the caramel sauce. I enjoy getting your newsletter. Have a great week.
These look amazing! The salted caramel and the maple cream cheese frosting sound divine!
Great looking recipe! I am interested in anything PUMPKIN at this time of year, yay! Thanks for sharing!
Tara
I agree! Everything I see with pumpkin looks so good! :)
Can you tell me if you used a 6-cake pan or if you used a mini pan that makes 12 cakes?
I used a mini pan that made 12 cakes! :)
OH my gosh, these look so good! I’m so excited to take my new little one to a pumpkin patch! Granted, she can’t even sit up on her own yet but hey, start the tradition early :) These look delish!
Starting traditions with kids are so fun! She’ll be able to look through the pictures later! :)
Oh, these look so tasty and cute! Pinned!
Yum! And THIS is why I adore fall- all these delicious pumpkin recipes.
I think these are so cute! So festive for fall and harvet time. pinned!
Thanks Tori! They were a fun treat to make and really yummy too! :)