Moist Pumpkin Bundt Cake with Warm Spice Glaze

This pumpkin bundt cake is a seasonal favorite: a moist pumpkin cake that’s not overly sweet, richly spiced, and finished with a light cream cheese frosting. A classic dessert for autumn gatherings.

What’s so great about bundt cakes?

Bundt cakes are striking and simple: the molded shape with fluted sides creates an attractive presentation without elaborate decorating. They serve a crowd—one bundt can provide up to 20 slices—making them ideal for holidays and parties.

The name “bundt,” from the German bundkuchen, literally means “a cake for gathering,” which feels perfectly fitting for this style of cake. Bundt cakes are versatile and can be dressed up or kept rustic; a simple cream cheese frosting is all you need for a polished finish.

Can you use a cake mix in a bundt pan?

Yes. A boxed cake mix can be baked in a bundt pan with great results, and you can easily “doctor” the mix with additions like pudding or extra spices to improve texture and flavor. If you prefer scratch baking, most batters for two 9-inch layer cakes (about 6–7 cups of batter) will fit a standard 10-inch or 12-cup bundt pan.

Bundt cakes are elegant yet uncomplicated—much nicer looking than a sheet cake—and they adapt nicely to many flavors, making them a dependable choice for brunch, dessert, or holiday dessert tables.

Pumpkin Bundt Cake with Cream Cheese Frosting

This pumpkin bundt cake makes a great alternative to pumpkin pie at Thanksgiving or any fall event. Highlights of the recipe:

• Uses one full 15-oz can of pumpkin purée, so there are no leftover cans. The amount gives the cake a strong pumpkin flavor and a moist, tender crumb.
• Contains , so the pumpkin and spices shine without being cloying.
• Seasoned with pumpkin pie spice for classic autumn flavors (homemade or store-bought).
• Finished with a fluffy, lightly sweet cream cheese icing that complements the cake without overpowering it.

Recipe testing

This bundt cake is adapted from the author’s tested pumpkin quick-bread recipe that reliably uses a full can of pumpkin and produces a moist, evenly textured loaf. For the bundt version the chocolate chips were omitted, the batter baked in a 10-12 cup bundt pan, and a cream cheese icing was added. The icing is thinner than traditional frosting but still light and slightly fluffy—perfect for draping over the fluted edges.

Pumpkin Bundt Cake Recipe

For this recipe you will need the following:

• Dry ingredients: all-purpose flour, salt, baking soda, baking powder, and pumpkin pie spice.
• Wet ingredients: unsalted butter, neutral oil (canola or vegetable), granulated sugar, eggs, and a 15-oz can of pumpkin purée (100% pumpkin).

(Full printable recipe card with exact measurements follows below.)

Instructions

To make the pumpkin bundt cake:

1. Preheat oven to 350°F (175°C).
2. Whisk the flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl until combined.
3. With an electric mixer, cream the butter, oil, and granulated sugar until light and fluffy. Add the pumpkin purée and eggs, mixing until incorporated and scraping the bowl as needed.
4. Slowly add the dry ingredients and mix on low until just combined; avoid over-mixing.
5. Grease and flour a 10- or 12-cup bundt pan (or use a baking spray with flour). Pour the batter into the prepared pan and smooth the top.
6. Bake at 350°F for 45–50 minutes, or until a toothpick inserted in the thickest part comes out clean and the cake springs back when gently pressed.
7. Let the cake rest in the pan for about 10 minutes, then invert onto a wire rack or serving platter to cool completely.
8. For the icing: beat cream cheese and butter until smooth. Add powdered sugar and vanilla and mix. Add milk 1 tablespoon at a time until the desired consistency is reached. Spread or pipe over the cooled cake.

How to grease a bundt pan

The fluted shape of a bundt pan makes greasing important. The traditional method is to coat the pan with a thin layer of butter or shortening, then dust lightly with flour and tap out the excess—do this right before filling to prevent drying. For convenience, a baking spray that contains flour (such as Baker’s Joy) combines both steps and reliably prevents sticking.

Bundt cake tips

• How do I know when the bundt cake is done?
  • Insert a toothpick into the thickest part: it should come out clean or with a few moist crumbs, not wet batter.
  • Gently press the cake: if it springs back and doesn’t leave an indent, it’s likely done.
  • Internal temperature: many bundt cakes are fully baked around 200°F (93°C).
• How to remove a bundt cake from the pan:
  • Let the cake rest in the pan for about 10 minutes so it firms up and pulls away from the sides.
  • Place a cooling rack or platter on top of the pan, use oven mitts, and invert the pan.
  • If it doesn’t release immediately, leave the pan in place a few more minutes, then gently tap or shake to help it loosen. A thin knife can be eased between pan and cake to assist release if needed.

Start with this pumpkin bundt cake for a dependable fall dessert—simple to make, elegant to serve, and full of seasonal spice.

More pumpkin desserts to try

• Classic Pumpkin Roll
• Pumpkin Spice Coffee Cake
• Pumpkin Cheesecake with Gingersnap Crust
• Swirled Pumpkin Cheesecake Bars
• Pumpkin Cinnamon Roll Cake