This Pumpkin Bundt Cake is a cozy delight, perfect for fall! With warm spices like cinnamon and nutmeg, it brings that comforting taste of the season to your table.
I love how easy it is to make—just mix, pour, and bake! Plus, it looks so pretty with its lovely shape. You can enjoy it with some whipped cream on top, or just as it is!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake! Make sure to use pure pumpkin puree, as pumpkin pie filling is sweetened and spiced. If you don’t have any, homemade pumpkin puree works great too! Just roast and blend fresh pumpkin.
Spices: Ground cinnamon, nutmeg, cloves, and ginger give this cake its warm flavor. If you’re missing one, you can use a pumpkin pie spice blend instead! I love adding a touch more cinnamon for extra warmth.
Sour Cream or Greek Yogurt: These add moisture to the cake. If you need a dairy-free option, use a plant-based yogurt. For a different texture, you can try applesauce for a slightly fruitier taste!
Butter: Unsalted butter is preferred, but if you only have salted, just reduce the amount of additional salt in the recipe. I often use coconut oil for a subtle flavor twist.
How Do You Achieve a Moist and Fluffy Bundt Cake?
Getting a moist and fluffy Pumpkin Bundt Cake is all about the mixing and baking. Here’s my best advice:
- When creaming butter and sugar, do it for the full recommended time to incorporate air, which helps with fluffiness.
- Add eggs one at a time, ensuring each is well beaten before adding the next to maintain that light texture.
- Mix the dry and wet ingredients just until combined—overmixing can lead to a dense cake.
- Be sure to check the doneness with a toothpick, and remember: it may still cook a bit in the pan after you remove it!
Lastly, let it cool completely before icing. This helps prevent the icing from melting into the cake!
Perfect Pumpkin Bundt Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (as needed for consistency)
Estimated Time:
This delicious Pumpkin Bundt Cake will take about 20 minutes to prepare and around 55-65 minutes to bake. Make sure to cool it completely before adding the icing, so set aside about 2 hours in total for making and cooling!
Step-by-Step Instructions:
1. Prepare Your Pan and Preheat:
Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan very well to keep the cake from sticking when it’s baked.
2. Mix the Dry Ingredients:
In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, ginger). This helps to combine everything evenly. Set this aside for now.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-5 minutes. The air incorporated during this step is key to getting a fluffy cake!
4. Add Eggs One at a Time:
Add the eggs to the butter mixture one by one, making sure to mix well after each addition. This helps build structure in the cake.
5. Incorporate Wet Ingredients:
Now, mix in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract. Make sure everything is well combined and smooth.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture. Use your mixer on low speed or fold it in with a spatula just until everything is combined. Try not to overmix to keep the cake light!
7. Fill the Bundt Pan:
Pour the batter evenly into your prepared Bundt pan. Make sure it’s spread evenly so that it bakes uniformly.
8. Bake Your Cake:
Pop the Bundt pan in the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool Before Icing:
Let your cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely before icing.
10. Make the Icing:
While the cake cools, prepare the icing. In a bowl, beat the cream cheese and butter until it’s smooth. Gradually add in the powdered sugar and vanilla, mixing until fluffy. If needed, add milk or cream a tablespoon at a time until you reach the desired consistency.
11. Drizzle and Serve:
Once the cake is cool, drizzle the cream cheese icing over the top of your pumpkin bundt cake. Slice and enjoy this moist, warmly spiced treat!
Enjoy every bite of your Pumpkin Bundt Cake, perfect for any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned, just make sure it’s thoroughly cooked and blended until smooth. Roasting the pumpkin will enhance its flavor!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana per egg. This will keep the cake moist, but it might slightly change the flavor.
Can I Freeze This Cake?
Yes! You can freeze the Pumpkin Bundt Cake before icing it. Wrap it tightly in plastic wrap and aluminum foil, and it will stay fresh for up to 3 months. Just remember to thaw it in the fridge overnight before icing and serving.
How Do I Store Leftover Cake?
Store leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for a longer shelf life, but it’s best enjoyed within the first few days!
