Pumpkin Bundt Cake

There’s something truly special about a Pumpkin Bundt Cake that brings warmth to the heart and home, especially during the fall season. I remember the first time I baked this cake; the aroma of spiced pumpkin filled my kitchen, wrapping me in a cozy embrace. It was a chilly afternoon, and I was yearning for a treat that would not only satisfy my sweet tooth but also bring the essence of autumn to life. As I mixed the ingredients, I could already envision the smiles of my friends and family as they gathered around the table, savoring each slice of this delightful dessert.

This cake has become a staple at our gatherings, especially on Thanksgiving, where it steals the show among the pies. The rich flavors of pumpkin, combined with warm spices, create a comforting flavor profile that resonates with everyone. Topped with a luscious cream cheese frosting, every bite of the Pumpkin Bundt Cake is an experience—soft, moist, and utterly delicious. Whether you’re celebrating a special occasion or simply indulging in a quiet evening at home, this cake is sure to elevate the moment.

So, roll up your sleeves and join me on this baking journey. Let’s create something magical that will remind us of the cozy, flavorful moments that fall brings!

What to Gather for Pumpkin Bundt Cake

To create the perfect Pumpkin Bundt Cake, you’ll need a selection of ingredients that work harmoniously together. The key players include all-purpose flour for the structure, pumpkin for moisture and flavor, and spices that evoke the essence of fall. Each ingredient plays a vital role in achieving that delicious, moist cake that everyone will love.

• 3 cups all-purpose flour: This is the foundation of the cake, providing structure and stability.
• 2 teaspoons baking soda: This helps the cake rise, ensuring a light and fluffy texture.
• 2 ½ teaspoons pumpkin pie spice: A delightful blend of spices that brings warmth and flavor to the cake.
• ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
• 2 cups granulated sugar: Sweetens the cake and contributes to its moistness.
• 1 cup vegetable or canola oil: Adds moisture and richness to the cake.
• 3 large eggs, at room temperature: Binds the ingredients and helps in leavening.
• 2 teaspoons pure vanilla extract: Adds a depth of flavor that complements the pumpkin.
• 15 ounces 100% pure pumpkin: The star ingredient, providing moisture and flavor.
• 4 ounces cream cheese, at room temperature: The base for the frosting that adds creaminess.
• 1 ½ cups confectioner’s sugar: Sweetens the frosting to perfection.
• ½ teaspoon vanilla extract: Enhances the flavor of the frosting.
• 1-2 tablespoons milk: Adjusts the consistency of the frosting.

The Process for Making Pumpkin Bundt Cake

Making a Pumpkin Bundt Cake is a joyful experience that fills your kitchen with warm, inviting aromas. The process is simple, and you’ll be amazed at how quickly it comes together. Let’s dive into the steps and create something wonderful!

1. Preheat your oven to 350°F (175°C). Grease a bundt pan (10 or 12 cup) with cooking spray or butter and set it aside. This initial step is crucial to ensure your cake releases easily after baking.
2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. This dry mix will add flavor and structure to your cake.
3. Using the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar and vegetable oil until smooth, about 2 minutes. The mixing process ensures the sugar dissolves, creating a silky texture.
4. Add eggs, one at a time, beating well after each addition. This step is important for incorporating air, which will help the cake rise beautifully.
5. Pour in the vanilla extract and mix until fully combined, enhancing the sweetness of the batter.
6. Gradually add the flour mixture to the egg mixture, alternating with the pumpkin. Start and end with the flour mixture, beating well after each addition. This method helps to incorporate the ingredients without overmixing, preserving the cake’s lightness.
7. Once the batter is well combined, transfer it to the prepared bundt pan. Smooth the top gently with a spatula for even baking.
8. Bake for 60 minutes, or until a toothpick inserted near the center comes out clean. Keep an eye on it; you want a golden-brown cake!
9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert it onto a wire cooling rack to cool completely. This cooling time is essential for the texture to set properly.
10. While your cake is cooling, prepare the cream cheese frosting. In the stand mixer, beat the cream cheese until smooth. Gradually add confectioner’s sugar, mixing until combined. The frosting should be creamy and fluffy.
11. Add in the vanilla extract and milk. Beat until smooth, adjusting the milk as necessary to reach the desired consistency. If it’s too thick, a little more milk will help.
12. Spoon the frosting over the cooled cake, letting it cascade down the sides. If desired, decorate with sprinkles for a festive touch. Finally, slice and serve this lovely Pumpkin Bundt Cake to your eager guests!

Variations to Try

If you’re looking to switch things up with your Pumpkin Bundt Cake, there are plenty of delicious variations to consider. Here are some fun ideas to enhance your baking experience:

• Storage: Cover the cake and keep in the refrigerator for up to 3 days. Let the cake come to room temperature before serving or enjoy it cold.
• Freezing: This cake freezes well! Wrap slices individually in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again.
• Add Nuts: Consider folding in chopped pecans or walnuts into the batter for some crunch and extra flavor.
• Spice Variations: Add a pinch of cinnamon or nutmeg for an additional depth of flavor.
• Cream Cheese Swirl: Before baking, dollop some of the frosting mixture into the batter and swirl it for a marbled effect.
• Pumpkin Pie Filling: Substitute a portion of the pumpkin with pumpkin pie filling for an extra sweet and spiced flavor.
• Different Frostings: Try a spiced buttercream or chocolate ganache instead of cream cheese frosting for a different twist.

Perfect Pairings for Pumpkin Bundt Cake

When it comes to serving your Pumpkin Bundt Cake, there are endless possibilities. Let’s explore some delightful pairings that can enhance your experience:

• Whipped Cream: A dollop of fresh whipped cream on top adds a light and airy texture that complements the cake perfectly.
• Ice Cream: Serve with a scoop of vanilla ice cream or even cinnamon ice cream for a delightful treat.
• Hot Beverages: Pair your cake with a warm cup of spiced tea or coffee. The flavors meld beautifully together.
• Seasonal Fruits: Fresh fruit like apples or pears can add a refreshing contrast to the rich cake.
• Cheese Board: This cake can be a lovely addition to a cheese board, combining sweet with savory flavors.
• Holiday Gatherings: Perfect for Thanksgiving or any fall celebration, it’ll be a hit among family and friends.
• Storing Leftovers: If you have leftovers, keep them in an airtight container at room temperature for a couple of days or in the fridge for longer freshness.

FAQ

Conclusion

The Pumpkin Bundt Cake is truly a celebration of fall flavors that warms the soul and brings people together. Its moist texture and delightful spices make it a standout dessert for any occasion. I encourage you to try this recipe at home, whether for a holiday gathering or just to enjoy a cozy afternoon. You won’t regret sharing this delicious cake with family and friends.

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is the ultimate comfort food, bursting with rich flavors of pumpkin and warm spices. Topped with a creamy frosting, it’s sure to become your go-to dessert for fall gatherings. Perfect for Thanksgiving or cozy afternoons at home!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2.5 teaspoons pumpkin pie spice
• 0.5 teaspoon salt
• 2 cups granulated sugar
• 1 cup vegetable or canola oil
• 3 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 15 ounces 100% pure pumpkin not pie filling
• 4 ounces cream cheese at room temperature
• 1.5 cups confectioner's sugar
• 0.5 teaspoon vanilla extract
• 1-2 tablespoons milk

Equipment

• Oven
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. 1. Preheat your oven to 350°F (175°C). Grease a bundt pan (10 or 12 cup) with cooking spray or butter and set it aside.
2. 2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
3. 3. Using the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar and vegetable oil until smooth, about 2 minutes.
4. 4. Add eggs, one at a time, beating well after each addition. Add in vanilla extract and mix until combined.
5. 5. Gradually add the flour mixture to the egg mixture alternately with pumpkin, beating well after each addition.
6. 6. Transfer batter to prepared bundt pan. Smooth the top gently with a spatula for even baking.
7. 7. Bake for 60 minutes, or until a toothpick inserted near the center comes out clean.
8. 8. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert it onto a wire cooling rack to cool completely.
9. 9. While your cake is cooling, prepare the cream cheese frosting. In the stand mixer, beat the cream cheese until smooth. Gradually add confectioner's sugar, mixing until combined.
10. 10. Add in vanilla extract and milk. Beat until smooth, adjusting the milk as necessary to reach the desired consistency.
11. 11. Spoon the frosting over the cooled cake, letting it cascade down the sides. Finally, slice and serve!

Notes

• Storage: Cover the cake and keep in the refrigerator for up to 3 days. Let cake come to room temperature before serving or enjoy it cold.
• Freezing: This cake freezes well! Wrap slices individually in plastic wrap and freeze for up to 3 months.
• Add Nuts: Consider folding in chopped pecans or walnuts into the batter for some crunch.
• Spice Variations: Add a pinch of cinnamon or nutmeg for deeper flavor.
• Cream Cheese Swirl: Dollop frosting mixture into the batter for a marbled effect.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.