Pumpkin Bundt Cake Recipe
Indulge in the warm flavors of fall with this delicious Pumpkin Bundt Cake recipe. Moist and spiced to perfection, it’s sure to become a seasonal favorite!
- Author: Jeannette
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 12-cup bundt cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Cake:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground star anise, optional
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup canola or vegetable oil
- 1¼ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 15 oz can pumpkin puree (not pie filling)
Frosting:
- 4 oz cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1½ cups powdered sugar
- ¼ teaspoon cinnamon
- ½ teaspoon pure vanilla extract
- Milk (a couple tablespoons), to thin
- Cake: Preheat oven to 350°F with a rack in the center of the oven. In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs, beat until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
- Thoroughly grease a 12-cup bundt pan (I use nonstick baking spray with flour). Pour the batter into the pan and spread it into an even layer. Bake for 40-50 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin, Bundt Cake, Fall Dessert, Spiced Cake