Pumpkin Bundt Cake with Cream Cheese Frosting

Savor the irresistible charm of autumn with each slice of this Pumpkin Bundt Cake, a moist, spiced delight crowned with sinfully smooth cream cheese frosting-a surefire crowd-pleaser for any festive gathering!

As the leaves start to turn and the air takes on a crispness that whispers of fall, there's nothing quite as comforting as the spicy, warm aroma of pumpkin and cinnamon wafting through the kitchen. If you're eager to wrap yourself in the season's flavors, our Pumpkin Bundt Cake is the perfect place to start.

Why You'll Love It

Crafted with a blend of autumnal spices and rich pumpkin puree, this cake celebrates all the cozy comforts that fall offers. Here are a few reasons you'll fall in love with this easy cake. 

• Shortcut Recipe - Starting with a box spice cake mix means you'll spend less time measuring and more time savoring the sweet, creamy results.
• Amazing Frosting - Topped with a velvety cream cheese frosting that drizzles down the sides enticingly.
• Crunchy Toppings - A sprinkle of crunchy pecans for an optional garnish; each slice is a bite of pure, pumpkin-spiced bliss.

What You'll Need 

This pumpkin Bundt Cake calls for simple ingredients and straightforward kitchen tools. Here's what you'll need to transform your kitchen into a fall-flavored bakery:

Ingredients

For the Cake:

• Spice Cake Mix: The base of this Pumpkin Bundt Cake recipe, this convenient mix saves time and ensures you have the perfect balance of spices.
• Pumpkin Pie Spice: To amplify the fall flavors, an extra dash of pumpkin pie spice brings warmth and comfort to every bite.
• Pumpkin Puree: The star of the show, pumpkin puree adds moisture and richness, deepening the cake's flavor and texture.
• Heavy Cream: It contributes to the cake's luxurious texture, making it rich and tender.
• Salted Butter: Melted butter is essential for that irresistible melt-in-your-mouth quality we all love in a cake.
• Eggs: They provide structure and stability, ensuring your bundt cake rises beautifully and has a perfect crumb.

For the Frosting:

• Cream Cheese Spread: For a creamy frosting with a hint of tanginess, cream cheese spread is your go-to ingredient.
• Powdered Sugar: It sweetens the frosting and contributes to its smooth consistency.
• Vanilla: A splash of vanilla extract enhances the flavor profile, giving depth to the frosting.
• Heavy Cream (optional): Depending on your desired frosting thickness, some heavy cream can help you achieve that lush, spreadable consistency.
• Chopped Pecans (optional): For a bit of crunch and nutty flavor, these are a delightful garnish.

Kitchen Tools

• Bundt Cake Pan: A 10-12 cup capacity bundt pan is essential for that classic, elegant shape that makes bundt cakes distinctive.
• Large and Medium Sized Mixing Bowls: For combining your cake ingredients and for making your frosting, ensuring it's smooth and well combined.
• Electric Hand Mixer or Stand Mixer: To get that frosting to the perfect consistency, an electric mixer will save you time and effort.
• Whisk: Ideal for ensuring your dry ingredients are thoroughly combined.
• Rubber Spatula or Wooden Spoon: For mixing your cake batter until it's smooth and well-blended.
• Baking Spray or Shortening and Flour: To grease your bundt pan and make sure your cake releases perfectly.
• Cooling Rack: Essential for letting your cake cool down properly before frosting.

With these ingredients and tools, you're all set to bake a Pumpkin Bundt Cake that'll become a requested favorite at any fall gathering.

How to Make Pumpkin Bundt Cake

Creating this Pumpkin Bundt Cake is like painting with the most vibrant colors of fall, blending them together to create something that's not just a treat for the taste buds but a feast for the eyes as well. Let's walk through the steps to bring this autumnal masterpiece to life.

1. Preheat your oven to 350°F and have your bundt cake pan ready for later.

2. In a large mixing bowl, briskly whisk the spice cake mix and pumpkin pie spice.

3. Stir in the pumpkin puree, heavy cream, melted butter, and eggs into the spice mixture until you achieve a smooth batter.



4. Grease the bundt cake pan thoroughly, making sure to cover all surfaces.

5. Pour the batter into the greased pan, tapping the pan gently on your counter to remove any air pockets.

6. Bake in the oven for 38-43 minutes, checking for doneness with a toothpick.

7. Let the cake cool in its pan for 10 minutes, then invert it onto a serving plate.

8. Allow the cake to cool completely before you start the frosting process.

9. For the frosting, use a mixer to beat the cream cheese spread and powdered sugar together until it forms a thick glaze.

10. Blend in the vanilla extract and, if needed, add heavy cream to adjust the frosting's thickness.

11. Drizzle the frosting over the cooled cake, allowing it to gently run down the sides.

12. If desired, top with chopped pecans, then slice and serve the cake.

Tips

Dive into my handy tips for perfecting your Pumpkin Bundt Cake, from clever substitutions to optimal storage methods. Elevate your baking with these simple yet effective tricks to keep your cake deliciously fresh.

Ingredient Substitutions:

• Cake Mix: Opt for butter pecan, vanilla, white, or yellow mixes if spice cake mix isn't available; the taste will be close but uniquely different.
• Pumpkin Pie Spice: Mix up apple pie spice or a blend of cinnamon, nutmeg, and Allspice as a handy substitute.
• Pumpkin Puree: Stick to 100% pure pumpkin rather than pie mix, with both canned and fresh options suitable for this cake.
• Heavy Cream: Whole milk or half-and-half can be used instead of heavy cream, which might slightly alter the cake's richness and frosting texture.
• Butter: If salted butter isn't on hand, unsalted butter with a dash of salt will do the trick.
• Cream Cheese: Regular cream cheese works well if cream cheese spread isn't available; just thin it with a bit more heavy cream for the frosting.

Storage: 

To store your Pumpkin Bundt Cake, cover it with a cake dome or place it in an airtight container. If the cake is on a stand, you can tent plastic wrap loosely over the top to protect it. The cake can be stored at room temperature for up to 2 days. Refrigeration is recommended if you need to store the cake longer or in warmer conditions. After the cake has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. Place the cake in the refrigerator, where it can be stored for 4-5 days. 



 Tips and Tricks: 

1. Ensure Even Baking: To prevent the dreaded dome and encourage even rising, wrap a wet baking strip around the outside of your bundt pan. This helps regulate the temperature and yields a cake that's uniformly cooked and beautifully shaped.

2. Spice to Your Liking: While the recipe calls for a pre-mixed pumpkin pie spice, don't hesitate to adjust the spices to suit your palate. Love nutmeg? A little extra can make the flavors pop. Not a fan of Allspice? Feel free to scale it back.

3. Pumpkin Puree Perfection: If you're using canned pumpkin, strain it through a fine mesh to remove any excess water that can affect the cake's texture. For homemade puree, ensure it's well-pureed and smooth for the best incorporation into your batter.

4. Frosting Technique: For that perfect drizzle effect with your frosting, use a piping bag or a zip-top bag with the corner snipped off. This gives you control over your drizzle, allowing you to create that Instagram-worthy topping with ease.

5. Don't Rush the Cooling: Patience is key when cooling your bundt cake. Rushing it out of the pan can lead to cracks and breakage. Give it the full 10 minutes to rest in the pan before turning it out onto a wire rack to cool completely. This ensures that your cake maintains its shape and creates a better canvas for your frosting.

6. Mini Bundt Magic: Go ahead and miniaturize your Pumpkin Bundt Cake for adorable individual servings-perfect for parties or a personal treat. Keep a watchful eye on the oven, as these little cakes will bake much faster than a full-sized version. No bundt pan? No problem! You can still whip up this recipe in different pans, but be prepared to adjust the baking time and temperature to accommodate the change. Remember, while the classic bundt shape is iconic, breaking the mold with your own creative take can make baking even more enjoyable!

As the leaves start to turn and the air gets crisper, what could be more perfect than baking a cake that wraps you in the essence of autumn? This Pumpkin Bundt Cake, with its rich spices and sumptuous frosting, is waiting to fill your kitchen with the scent of fall and your afternoons with joy. So, preheat your ovens, tie on your aprons, and bake a cake that's sure to become a beloved tradition in your home!

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Try these other delicious dessert recipes! 

• Easy Caramel Slice Recipe
• Pumpkin Dump Cake - Easy and Delicious! 
• Caramel Crunch Pumpkin Ice Cream 
• Pumpkin S'mores Cheesecake Bars 

I hope you like my pumpkin bundt cake recipe - be sure to give it a review below!

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Pumpkin Bundt Cake with Cream Cheese Frosting

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Jocelyn Brown
• Total Time: 48-53 minutes, plus cooling time
• Yield: 8 -12 servings 1x

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Description

Savor the irresistible charm of autumn with each slice of this Pumpkin Bundt Cake, a moist, spiced delight crowned with sinfully smooth cream cheese frosting—a surefire crowd-pleaser for any festive gathering!

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Ingredients

Scale 1x2x3x

For the Cake:

1 (15.25 ounce) box spice cake mix ( I used Duncan Hines Perfectly Moist Spice Cake Mix)

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

1 cup heavy cream

¼ cup (½ stick) salted butter, melted

4 large eggs

For the Frosting:

½ cup cream cheese spread

2 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons heavy cream, optional

Chopped pecans, optional garnish

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat your oven to 350°F and have your bundt cake pan ready for later.
2. In a large mixing bowl, briskly whisk together the spice cake mix and pumpkin pie spice.
3. Stir in the pumpkin puree, heavy cream, melted butter, and eggs into the spice mixture until you achieve a smooth batter.
4. Grease the bundt cake pan thoroughly, making sure to cover all surfaces.
5. Pour the batter into the greased pan, tapping the pan gently on your counter to get rid of any air pockets.
6. Bake in the oven for 38-43 minutes, checking for doneness with a toothpick.
7. Let the cake cool in its pan for 10 minutes, then invert it onto a serving plate.
8. Allow the cake to cool completely before you start the frosting process.
9. For the frosting, use a mixer to beat together the cream cheese spread and powdered sugar until it forms a thick glaze.
10. Blend in the vanilla extract and, if needed, add heavy cream to adjust the frosting's thickness.
11. Drizzle the frosting over the cooled cake, allowing it to gently run down the sides.
12. If desired, top with chopped pecans, then slice and serve the cake.

• Prep Time: 10 minutes
• Cook Time: 38-43 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

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