Easy Pumpkin Bundt Cake

This easy pumpkin bundt cake is moist, beautiful, and so tasty!  It’s reminiscent of your favorite pumpkin pie, and a perfect way to bring in fall!

Creating a beautiful bundt cake can be intimidating. But, the end result is so impressive! When you pop it out of the pan, and see it perfect, you know you have an amazing dessert experience ahead of you.  Add a nice, thick drizzle of cream cheese frosting….PERFECTION!  Bundt cakes really aren’t that difficult to make. Today I am going to share my tips for an Easy Pumpkin Bundt Cake, as well as some tips and tricks for making it beautiful!

Pumpkin Bundt Cake Ingredients:

• 2 1/2 cups white, all purpose flour
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vegetable OR canola oil
• 1 cup white sugar
• 3/4 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 3 eggs
• 1 15 oz can pumpkin puree

How to Make Pumpkin Bundt Cake:

First, pre heat the oven to 350 degrees. Generously spray or oil a 12-cup bundt cake pan and set aside. 

Next, combine the flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl and whisk it together.  Set this aside.

In your mixing bowl, with a paddle attachment fitted to your mixer, combine the sugar, brown sugar, oil, vanilla, eggs, and pumpkin puree until well blended and smooth. Start to slowly add the flour mixture.  Beat gently until well combined.

Then, pour your mixture into your prepared bundt cake pan. Smooth it on the top. Bake this for 50 minutes. Using a toothpick, insert it into the middle.  If it comes out clean, it is finished. If not, continue to bake the bundt cake, checking it every 5 minutes. Remove it from the oven, and allow it to cool for 20-30 minutes.

Lay the cooling rack on top of the cake pan, and carefully flip it so the cake falls out. Gently remove the pan, and you should have a beautiful cake! Allow this to cool completely.

Glaze for Pumpkin Bundt Cake:

• 1 Tablespoon butter, softened
• 3 oz cream cheese, softened
• 1 cup powdered sugar
• 1-2 Tablespoons of milk, more if necessary

To make the glaze, first whisk together the butter and cream cheese until well blended. Next, add the powdered sugar and whisk it until everything is smooth.  From here, add milk, 1 Tablespoon at a time. I did have to add more than 2…I am not sure how many tablespoons, but more than 2, to get it the right consistency to drizzle on my cake.  Drizzle over the cooled cake, and serve.  

Tips for Making a Perfect Bundt Cake:

Your cake can be kept covered on the counter for 2 days, or in the refrigerator for about 5.  Store it in an airtight container.

To mix the perfectly whipped drizzle, use a small hand mixer if you have one.

You can freeze the cake for up to 3 months.  Do not glaze it.  Instead, bring to room temperature and then glaze before serving.

This is very good served with whipped cream instead of the glaze.  

Hands down, this is the best Pumpkin Bundt Cake you will ever have!  I can’t wait for you to try it!

Easy Pumpkin Bundt Cake

This easy pumpkin bundt cake is moist, beautiful, and so tasty!  It's reminiscent of your favorite pumpkin pie, and a perfect way to bring in fall!

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Ingredients

• 2 1/2 cups white, all purpose flour
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vegetable OR canola oil
• 1 cup white sugar
• 3/4 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 3 eggs
• 1 15 oz can pumpkin puree

Instructions

First, pre heat the oven to 350 degrees. Generously spray or oil a 12-cup bundt cake pan and set aside. 

Next, combine the flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl and whisk it together.  Set this aside.

In your mixing bowl, with a paddle attachment fitted to your mixer, combine the sugar, brown sugar, oil, vanilla, eggs, and pumpkin puree until well blended and smooth. Start to slowly add the flour mixture.  Beat gently until well combined.

Then, pour your mixture into your prepared bundt cake pan. Smooth it on the top. Bake this for 50 minutes. Using a toothpick, insert it into the middle.  If it comes out clean, it is finished. If not, continue to bake the bundt cake, checking it every 5 minutes. Remove it from the oven, and allow it to cool for 20-30 minutes.

Lay the cooling rack on top of the cake pan, and carefully flip it so the cake falls out. Gently remove the pan, and you should have a beautiful cake! Allow this to cool completely.

Glaze for Pumpkin Bundt Cake:

• 1 Tablespoon butter, softened
• 3 oz cream cheese, softened
• 1 cup powdered sugar
• 1-2 Tablespoons of milk, more if necessary

To make the glaze, first whisk together the butter and cream cheese until well blended. Next, add the powdered sugar and whisk it until everything is smooth.  From here, add milk, 1 Tablespoon at a time. I did have to add more than 2...I am not sure how many tablespoons, but more than 2, to get it the right consistency to drizzle on my cake.  Drizzle over the cooled cake, and serve.  

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More Great Pumpkin Recipes:

Sugar Topped Pumpkin Muffins

Easy Pumpkin Zucchini Muffins

Pumpkin Honey Beer Bread

Carrie Hurst

Not only do I love sharing all my vacation tips and ideas here on A Princess and Her Pirates, but I also work alongside families to create magical vacation memories year after year! Email me at carrie@destinationsinflorida.com to begin the planning process, and join hundreds of families on my current guest list.