There’s nothing quite as soul-warming as a slice of Pumpkin Bundt Cake to usher in the cozy vibes of fall. With a tender crumb, gorgeous golden hue, and the irresistible aroma of spice filling the kitchen, this cake brings together everything you crave when sweater weather arrives. From its lusciously spiced interior to a dreamy cream cheese frosting, every bite is a hug in dessert form. With simple pantry staples and a can of pumpkin, this treat transforms your everyday ingredients into a moist, flavor-packed cake that’s destined to become your favorite autumn tradition.

Pumpkin Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Pumpkin Bundt Cake is how effortlessly it comes together. Each ingredient brings a special touch—whether it’s for structure, sweetness, or that signature spiced flavor—so don’t be tempted to skip a thing!

All purpose flour: Provides structure and body, ensuring your cake is just the right amount of fluffy and tender.
Baking soda: Gives the cake lift, helping it rise beautifully in the oven.
Baking powder: Works with the baking soda for extra fluffiness and a perfectly domed cake.
Pumpkin pie spice: The star of the show; it brings that beloved warm, autumnal flavor in every bite.
Cinnamon: Adds a sweet, spicy note that pairs perfectly with pumpkin.
Ground star anise (optional): Lends a subtle, aromatic twist for that little something special.
Kosher salt: Balances out the sweetness and deepens all the other cozy flavors.
Unsalted butter (cake and frosting): Offers a rich taste and luxurious texture throughout.
Canola or vegetable oil: Keeps the crumb moist and tender, even days after baking.
Granulated sugar: Gives the cake its light sweetness and helps it brown beautifully.
Light brown sugar: Adds extra moisture and a hint of caramel flavor that complements the pumpkin.
Eggs: Bind the batter and enrich every slice with a silky texture.
Pure vanilla extract: Enhances all the rich, spiced notes while tying everything together.
Pumpkin puree: The heart of the recipe, it fills the cake with mellow pumpkin flavor and gorgeous color.
Cream cheese (frosting): Provides creamy tang for the ultimate decadent topping.
Powdered sugar (frosting): Brings everything together for a smooth, sweet frosting.
Milk (for frosting): Thins the frosting to your ideal, drizzle-worthy consistency.
Cinnamon (frosting): Gives the glaze a warm, inviting edge.
Nonstick baking spray with flour: Essential for a Bundt cake—this helps your masterpiece pop out of the pan with every ridge undisturbed.

How to Make Pumpkin Bundt Cake

Step 1: Prep Your Pan and Preheat

Set your oven rack in the center and preheat the oven to 350°F. While the oven’s heating, thoroughly grease a 12-cup Bundt pan. Nonstick baking spray with flour makes things super easy and ensures those pretty Bundt edges come out neat and tidy.

Step 2: Mix Dry Ingredients

Grab a large bowl and whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ground star anise (if you’re using it), and kosher salt. This step sets up all those changing fall scents for your cake and evenly distributes the leaveners throughout.

Step 3: Cream Butters, Oils, and Sugars

In the bowl of your stand mixer (or a big mixing bowl with a hand mixer), combine the softened butter, oil, granulated sugar, and brown sugar. Beat on medium speed until everything is creamy and beautifully combined—it should look fluffy and irresistible already!

Step 4: Add Eggs, Pumpkin, and Vanilla

Now, crack in those eggs one at a time, mixing after each so the batter stays silky smooth. Next, spoon in the pumpkin puree and pour in the vanilla extract. Let the mixer run a little longer, scraping down the bowl, until the batter is evenly orange and perfectly blended.

Step 5: Bring It All Together

With your mixer on low speed, gently fold in the dry ingredients, working just until you don’t see streaks of flour anymore. Stop to scrape down the bowl as needed—you want everything nicely incorporated, but don’t over-mix!

Step 6: Fill and Bake

Pour the batter into your prepared Bundt pan, smoothing it out on top. Pop it in the oven for 40–50 minutes. You’ll know it’s ready when a long toothpick or cake tester comes out clean and the house smells like autumn heaven.

Step 7: Cool and Remove

Let the cake rest in the pan on a wire rack for 10 minutes. Then, take a deep breath and carefully turn the cake out onto the rack to cool completely. This step is the secret to that perfect Bundt shape and crumb.

Step 8: Make the Cream Cheese Frosting

With your cake cooling, beat together the room temperature cream cheese and butter until smooth. Add the powdered sugar, cinnamon, and vanilla, then drizzle in a bit of milk to reach a silky, pourable consistency. Drizzle or spread over your totally cooled cake for the final, luscious touch.

How to Serve Pumpkin Bundt Cake

Garnishes

A dusting of cinnamon, a handful of toasted pecans, or a light sprinkle of candied ginger on your Pumpkin Bundt Cake can really make the presentation pop. If you’re feeling fancy, a few edible flowers or sugared cranberries will bring a festive flair that matches the cake’s bold personality.

Side Dishes

Serve this Pumpkin Bundt Cake with a steaming mug of chai, a scoop of vanilla ice cream, or even a dollop of whipped cream. For a brunch spread, fresh fruit salad or spiced apples pair especially well—they provide a light, bright counterpoint to the cake’s cozy richness.

Creative Ways to Present

Get playful! Try slicing the cake and layering the pieces in wide parfait glasses with whipped cream and chopped pecans for a stunning dessert trifle. Or serve mini slices on a tiered cake stand for a festive tea party centerpiece—this Pumpkin Bundt Cake loves to be the star.

Make Ahead and Storage

Storing Leftovers

Any leftover Pumpkin Bundt Cake should be covered well and kept at room temperature for up to two days. For longer freshness, store it in the refrigerator—the cream cheese frosting stays dreamy, and the cake stays moist for about five days. Just make sure it’s in an airtight container to prevent any drying out.

Freezing

Pumpkin Bundt Cake freezes beautifully! Slice it or freeze it whole after completely cooling. Wrap tightly in plastic wrap, then in foil or a freezer bag. It’ll keep in the freezer for up to three months. For best results, freeze without frosting, then add it fresh after thawing.

Reheating

If you like your pumpkin cake a touch warm, pop individual slices in the microwave for 10–15 seconds. For a just-baked feel, tent un-frosted cake in foil and warm it in a 300°F oven for 10 minutes. Frosted cake is best enjoyed at room temperature, so let it sit out for a little before serving.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your puree is smooth and not too watery. Homemade pumpkin puree can be a bit thinner, so drain off excess liquid for best texture in your Pumpkin Bundt Cake.

Is the ground star anise essential?

It’s completely optional. Ground star anise adds a subtle, aromatic twist, but your Pumpkin Bundt Cake will still be delicious with only the classic spices.

How do I prevent the cake from sticking to the Bundt pan?

Using nonstick baking spray with flour is a game-changer, but you can also carefully butter and flour every crevice of your pan. Letting the cake cool for 10 minutes—no more, no less—before removing it helps ensure a clean release.

Can I make this recipe gluten free?

Yes, swap the all purpose flour for a measure-for-measure gluten-free blend. Check your blend for xanthan gum if needed, and keep an eye on the texture, but the result is still a wonderful, moist Pumpkin Bundt Cake.

Can I double the frosting for extra coverage?

Go for it! If you’re a major frosting enthusiast, doubling the cream cheese frosting gives you plenty to drizzle lavishly or even to serve on the side for guests to add as they please.

Final Thoughts

The first time you bake this Pumpkin Bundt Cake, you’ll see why it’s love at first bite. Whether you’re bringing it to a gathering or sneaking a late-night slice, it never fails to impress. Give it a try and experience just how special—and delightfully simple—a homemade Bundt cake can be this season!