Description
This Pumpkin Bundt Cake is a tender, richly spiced fall dessert featuring pumpkin puree and warm pumpkin pie spice. It’s easy to prepare, baked to golden perfection in a Bundt pan, and topped with a luscious velvety vanilla cream cheese icing that adds the perfect creamy contrast.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon ground black pepper
Wet Ingredients
- 2 cups brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 (15-ounce) can pure pumpkin puree
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk (or as needed for consistency)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 10- to 12-inch Bundt pan with cooking spray that contains flour to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground black pepper until well combined. Set aside.
- Cream Wet Ingredients: Using an electric mixer or stand mixer with a paddle attachment, beat the brown sugar and vegetable oil together until smooth. Add eggs one at a time, beating well after each addition to fully incorporate.
- Combine Batter: Alternate mixing in the dry flour mixture and pumpkin puree in three additions each, starting and ending with the flour mixture. Mix well after each addition until the batter is homogeneous.
- Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Carefully invert it onto a wire rack to cool completely before icing.
- Make the Cream Cheese Icing: In a clean bowl with an electric mixer, beat together the softened cream cheese and butter until fluffy, about 2 to 3 minutes. Gradually add the confectioners’ sugar and mix until smooth. Beat in vanilla extract and milk, adjusting the milk quantity to achieve a thick but pourable consistency.
- Ice the Cake: Once the cake is fully cooled, pour the cream cheese icing evenly over the top, allowing it to cascade down the sides for a beautiful finish.
Notes
- Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling which contains extra spices and sugars.
- Cooking spray with flour or greasing the Bundt pan well is essential to prevent sticking.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For extra flavor, consider adding chopped nuts or dried cranberries to the batter.
- Be patient when mixing the batter; overmixing can toughen the cake texture.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
