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Mrs. Hulse’s Pumpkin Spice Bundt Cake

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Pumpkin Spice Bundt Cake - easiest cake ever! Comes out of the pan looking fancy and all ready to go.

I inherited a genuine BUNDT pan from my grandma this summer. She has downsized her kitchen and she knew I would put it to good use. Have you ever made a Bundt cake before? It’s a very simple cake to make, but comes right out of the pan looking decorated and fancy enough for any occasion just as it is. My kind of cake! Just look at those curves.

Pumpkin Spice Bundt Cake - easiest cake ever! Comes out of the pan looking fancy and all ready to go.

Now there is that moment where you hold your breath, saying a quick prayer that you put plenty of grease in all the right places, slowly turning over the pan onto the cooling rack, listening for a gentle “thud” as the cake tumbles out. Then you quickly lift up the pan, and rejoice as you see the ENTIRE cake in all its glory (as opposed to only half of it).

Sweet victory!

Pumpkin Spice Bundt Cake - easiest cake ever! Comes out of the pan looking fancy and all ready to go.

It’s hard not to think of that beloved scene in My Big Fat Greek Wedding when the mothers try to explain/understand what a BUNDT cake is and that it is supposed to have a hole in the middle. I was a little tempted to put a little vase of flowers in the center!

Pumpkin Spice Bundt Cake - easiest cake ever! Comes out of the pan looking fancy and all ready to go.

By the way, does this frosting look too thick? No such thing!

Pumpkin Spice Bundt Cake - easiest cake ever! Comes out of the pan looking fancy and all ready to go.

This particular cake went to a lady’s lunch at church. Sorry about that one piece! I know you understand though.

Pumpkin Spice Bundt Cake - easiest cake ever! Comes out of the pan looking fancy and all ready to go.

Mercy, I hope you all get the chance to try it. It’s all kinds of goodness. And who was Mrs. Hulse? My baby sister’s first grade teacher, according to my mom. I think I copied this recipe out of her box when I got married almost 14 years ago, and this is the first time I’ve made it! Time sure flies when you’re having fun.

Did you make this recipe?

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Pumpkin Spice Bundt Cake

  • Author: Julie
  • Yield: 16
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Ingredients

For the Cake

  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (16 ounce) can pumpkin puree
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg

For the Frosting

  • 6 ounces softened cream cheese
  • 2 tablespoons softened butter
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2-4 tablespoons of water

Instructions

For the Cake

  1. Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick spray. I’ve had great results with the nonstick spray made specifically for BAKING.
  2. In the bowl of an electric mixer, cream together sugar and oil on medium speed. Add eggs one at a time, mixing well in between.
  3. Add your can of pumpkin and let the mixer run while you mix together your dry ingredients in a separate bowl.
  4. In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.
  5. Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together until the flour is incorporated.
  6. Spoon the batter evenly into the Bundt pan, and smooth out the top.
  7. Bake your cake for 48-55 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.
  8. Remove the cake from the oven, and let it cool in the pan for 15 minutes.
  9. Turn the cake onto a cooling rack. Tap the bottom of the Bundt pan with a wooden spoon to help loosen if necessary.
  10. Let the cake cool completely before frosting.

For the Frosting

  1. Whisk together cream cheese, butter, and powdered sugar. Whisk in heavy cream, and then add water by the tablespoon until the desired consistency is reached. It should be just barely pourable, but not too runny.
easiest cake ever! Comes out of the pan looking fancy and all ready to go.
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Comments

  1. I am drinking a hot cup of coffee right now reading this post… I want to cry. I need *that* slice- oh, that slice with the frosting, what a great shot! This would make a lovely dessert or sweet treat for a gathering, breakfast, snack and whatever else! Did the boys like it? Mine love anything with pumpkin and cinnamon. xx

    Reply

    • Emilie, I wish I could share a big fat slice with you right now over a nice cup of coffee! And yes, my boys loved it! Although some are known to ask for a second piece and then just lick off the frosting. Gah!

      Reply

  2. Bundt cakes bring back so many childhood memories for me. It’s one of the first things my mom ever taught me how to bake and they certainly have a special place in my heart. Yours looks so scrumptious and that frosting is perfect!!

    Reply

  5. Every time I see a bundt cake I think back to the scene from My Big Fat Greek Wedding. Have you seen it?! It’s so funny 🙂 Reminds me of my big Russian family. I have a bundt pan but probably only used it once. So thank you for the inspiration..I need to get my baking on.

    Reply

      • I love that movie. As soon as I read the title I started imitating the word “Bundt” and thinking about her saying she was the only kid in 5th grade with sideburns. I’m making this recipe tomorrow night. I will post my results!

        Reply

  7. Isn’t it so funny how you can sit on a recipe for years and years? How many recipes do we see online every day that never get a second thought…but the fact that you clipped it and it’s still there. haha. That frosting looks like the perfect consistency to me!!

    Reply

  13. I have a tube pan but it a bunt pan I would like to buy a bunt pan it there are so many sizes I have no idea where to start. Can you suggest a pan size that would cover most recipes?

    Reply

  14. Hey Julie,
    Here I am almost two years after your post asking a question. How should this cake be stored? My mother always told us that cream cheese icings should be refrigerated, yet I see them in grocery stores on the shelf and even where you can order them on line non refrigerated. I bet your going to tell me that this is so good, it will disappear and I won’t have to worry about it!

    Reply

    • Lori, that is a great question. I have always left my cream cheese frostings out at room temperature for a day or two and have never had trouble. I am not an expert in food safety for sure, but I understand that adding the sugar somewhat “stabilizes” the fats that would normally spoil in the dairy so the potential for the bacterial growth is less. You could always frost a section at a time, and keep the extra frosting in the fridge. I hope you enjoy!

      Reply

  16. Oh my, I’ve made this cake twice in one week. It is amazingly moist and delicious. Just the right balance of spice and pumpkin. I’ve gotten so many oh-la-las and rave compliments. It has become a favorite in my family already. Thanks for sharing my dear!

    Reply

  17. Hi Julie!
    I saw your cake in pinterest and I fell in love with it immediately. I’m from Argentina and we don’t have the “bundt cake tradition”, but last saturday I found the exact same bundt pan and bought it.

    Today I did your recipe and it was AMAZING!

    Thank you very much for sharing!

    Ps: i never write in any site..

    Reply

  18. Just made this recipe and it was delicious. Very moist. Next time I think I will throw in some pecans for some texture, but it’s perfect just the way it is. Thank you!

    Reply

  19. I made your cake last weekend and it was AMAZING! So moist, and just the perfect amount of spice! Thank you so much for the recipe!! And everyone at work thanks you too 🙂

    Reply

  20. I wanted this cake BADLY but didn’t have the ingredients for frosting. I added a handful of chocolate chips to the batter and sprinkled with powdered sugar and a little cinnamon instead. PERFECT. Thank you for a great recipe.

    Reply

  21. I found this recipe last week (through Pinterest) and decided to make it this morning and OH MY GOODNESS. This is by far the BEST pumpkin recipe that I have ever had. I decided to make it without the frosting so that I can eat it for breakfast and it will work out perfectly as such. Thank you so much for sharing this recipe, it will definitely be a new fall favorite!

    Reply

  22. Good Cake! Made it today for my client. I did not have cream so used Hazelnut creamer, which I have done a lot over the years for carrot cake and other frostings. It is wonderful.

    Reply

  24. Can you use pumpkin pie filling instead of the pumpkin purée and the spices? I over bought and I need to use it up. Thank you!

    Reply

    • Hi! I just measured the pan I used for this recipe as it wasn’t marked, and it held 14 cups of water. I think yours will be too small unfortunately. You could fill it 3/4 full and use any extra batter for cupcakes?

      Reply

  26. This is the best non-dairy pumpkin cake recipe I have found. Sometimes I make it with canned pumpkin and sometimes with my own homemade pureed version of butternut squash- thank you!

    Reply

  28. Hi just made this and it is rising in my oven as I this write message. It smells wonderful. I am freezing it and taking it to my niece’s house for Thanksgiving dessert. I will take it out the night before, defrost, and frost it using your recipe. I love old recipes and am always trying out new versions. I thank you for sharing. I will get back to you eventually with, I am sure, favorable results regarding this great old recipe. Arlene

    Reply

  29. i love this cake!! i am 11 and adore baking.i brought this to my sunday school [big hit!!] i was wondering what is your favorite thing to bake?

    Reply

  30. It’s baking now, smells delicious!! I added about a cup and a fourth of fresh cranberries, can’t wait! Thank you!

    Reply

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