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Mrs. Hulse’s Pumpkin Spice Bundt Cake

October 21, 2014

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Pumpkin Spice Bundt Cake on a cake stand, with a serving utensil and a plate with forks next to the stand.

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 on a cake stand, with a stack of plates and forks in the background.

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 on a cake stand, with a serving utensil and a plate with forks next to the stand.

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!

A slice of Pumpkin Spice Bundt Cake with frosting on a serving utensil, being pulled away from the rest of the cake.

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

Pumpkin Spice Bundt Cake with frosting on a cake stand, with a serving utensil and a plate with forks next to the stand.

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

A slice of Pumpkin Spice Bundt Cake with frosting on a serving utensil, being pulled away from the rest of the cake.

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.

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A close up view of a slice of pumpkin spice bundt cake on a cake serve.

Pumpkin Spice Bundt Cake

★★★★★ 5 from 12 reviews
  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 1x
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Ingredients

Scale

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 10 cup 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.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 442
  • Sugar: 40g
  • Sodium: 322mg
  • Fat: 21g
  • Saturated Fat: 5g
  • Unsaturated Fat: 14.6g
  • Trans Fat: 0.4g
  • Carbohydrates: 60g
  • Fiber: 1.7g
  • Protein: 5.1g
  • Cholesterol: 63mg

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Filed Under: Dessert

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Comments

  1. Emilie@TheCleverCarrot says

    October 21, 2014 at 7:22 am

    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
    • Julie says

      October 21, 2014 at 7:54 am

      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
      • Pat says

        February 18, 2020 at 6:11 pm

        I made one and put a tiny bit of orange flavorings in the frosting. It was very good. I sent some to my granddaughter and she came over last night and told me the orange taste was great also.

        ★★★★★

        Reply
  2. Kathi @ Deliciously Yum! says

    October 21, 2014 at 10:43 am

    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
    • Julie says

      October 21, 2014 at 5:06 pm

      Thank you Kathi. This would be a very good cake to start out with!

      Reply
  3. Valerie | From Valerie's Kitchen says

    October 21, 2014 at 11:37 am

    I have a lot of nostalgia for bundt cakes. My sis and I used to buy those packaged mixes – Tunnel of Fudge anyone? Those were some of the first cakes I baked. I love to do from scratch versions for my family. Great post!

    Reply
    • Julie says

      October 21, 2014 at 5:07 pm

      I’m going to have to look up Tunnel of Fudge Valerie. How could that not be amazing!

      Reply
    • Pina says

      September 5, 2020 at 2:21 pm

      Hi there
      This cake looks delicious and I haven’t made it yet , however I would like to know if I can use a silicone bunds pan? Look forward to making it!

      Reply
      • Julie says

        September 8, 2020 at 6:01 am

        I don’t have a silicone baking pan, but I think it should be okay. Hope you enjoy!

        Reply
        • Pina says

          September 24, 2020 at 5:51 pm

          Julie, thank you so much for sharing this amazing recipe! It is by far the best pumpkin cake ever. Simply delicious! I opted to make it in two small spring form pans and they came out perfect! A must try for all. 😋😋

          ★★★★★

          Reply
          • Julie says

            September 25, 2020 at 9:59 am

            You are so welcome, Pina. Glad you enjoyed this recipe!

  4. Linda White says

    October 21, 2014 at 12:37 pm

    Grease and flour pan and cake will come out even easier!

    Reply
    • Julie says

      October 21, 2014 at 5:05 pm

      Thank you for sharing that tip here Linda.

      Reply
  5. Katya @ Little Broken says

    October 21, 2014 at 4:56 pm

    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
  6. Katya @ Little Broken says

    October 21, 2014 at 4:57 pm

    OMG! I just went back and read your post! So you know what I’m talking about . Ha ha!

    Reply
    • Julie says

      October 21, 2014 at 5:08 pm

      Haha!!! I totally do! I think I want to get that movie out and watch it again. It’s been a while :0)

      Reply
      • Jenn Penny says

        October 3, 2016 at 5:25 pm

        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
        • Julie says

          October 5, 2016 at 1:41 pm

          I forgot about that part! So funny. Hope you enjoyed!

          Reply
  7. Karen @ The Food Charlatan says

    October 21, 2014 at 9:22 pm

    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
  8. Christina @ Bake with Christina says

    October 21, 2014 at 9:27 pm

    This cake looks absolutely gorgeous!! And that frosting looks so rich and creamy! Awesome recipe, pinned!

    Reply
    • Julie says

      October 22, 2014 at 7:44 am

      Thanks Christina!

      Reply
  9. Melanie @ Garnish & Glaze says

    October 22, 2014 at 4:55 am

    I love My Big Fat Greek Wedding! Totally think of it whenever I see or eat a bundt cake. What a beautiful cake and gorgeous photos! Definitely the perfect amount of frosting.

    Reply
    • Julie says

      October 22, 2014 at 7:45 am

      Thank you Melanie!

      Reply
  10. Elizabeth @ Enjoy Every Bite says

    October 22, 2014 at 12:07 pm

    That cake is perfection! I think my husband would say that the frosting layer is too THIN! There is seriously nothing better than a spice cake in the fall!

    Reply
    • Julie says

      October 22, 2014 at 12:56 pm

      Elizabeth, thank you for your kind words. I think your husband has the right idea!

      Reply
  11. Melissa says

    September 8, 2015 at 4:02 am

    Hi! I’m from Italy, here they don’t sell pumpking puree in a can, can I do it myself, cooking the pumpkin in the oven until it’s soft?

    Reply
    • Julie says

      September 8, 2015 at 9:14 am

      Yes, that will work just fine! Enjoy!

      Reply
  12. Jessica Minor says

    September 30, 2015 at 7:22 pm

    Just made this,cake it is amazing.

    Reply
    • Julie says

      October 2, 2015 at 6:02 am

      Thanks Jessica!

      Reply
  13. Shelly says

    August 30, 2016 at 5:53 am

    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
    • Julie says

      September 1, 2016 at 5:59 am

      Hi Shelly,
      So sorry I’m just now getting to answer your question. I believe the most “standard” size is one that has a 12 cup baking capacity. So something like this would be just fine. Hope you enjoy! https://www.amazon.com/Nordic-Ware-Form-Anniversary-Cake/dp/B003JHTCKU/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1472734749&sr=1-1&keywords=12+cup+bundt+pan

      Reply
  14. Lori says

    September 5, 2016 at 8:50 am

    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
    • Julie says

      September 5, 2016 at 9:00 am

      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
      • Lori says

        September 5, 2016 at 9:13 am

        Thanks for the quick reply. Have a great Labor Day!

        Reply
  15. Amie says

    September 19, 2016 at 5:46 am

    I usually leave cakes in a stand on my kitchen counter. Does this one need to be kept refrigerated?

    Reply
  16. Maha D. Hazou says

    October 24, 2016 at 6:39 pm

    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
    • Julie says

      October 26, 2016 at 5:15 am

      That’s so great to hear! Thanks for letting me know!

      Reply
  17. Sarah Rivera says

    October 31, 2016 at 9:27 pm

    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
    • Julie says

      November 1, 2016 at 10:45 am

      That’s so wonderful Sarah! Glad you liked it!

      Reply
  18. Kristen Mize says

    November 9, 2016 at 7:26 am

    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
    • Julie says

      November 9, 2016 at 8:10 am

      Great idea with the pecans, Kristen. I’m glad you liked it!

      Reply
  19. Heidi says

    November 10, 2016 at 1:57 pm

    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
    • Julie says

      November 14, 2016 at 1:11 pm

      Awesome, thanks Heidi!

      Reply
  20. Jane says

    November 14, 2016 at 1:25 pm

    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
    • Julie says

      November 15, 2016 at 11:40 am

      So glad to hear that Jane! Love that you made it your own based on what you had on hand.

      Reply
  21. Hannah says

    September 25, 2017 at 2:40 pm

    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. Tamar says

    October 3, 2017 at 11:40 am

    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
    • Julie says

      October 4, 2017 at 2:46 pm

      I love that you used the hazelnut creamer! I’ll have to try that. So glad you enjoyed!

      Reply
  23. Michelle says

    October 7, 2017 at 6:30 am

    Hi! Could this be made in a tube pan?

    Reply
    • Julie says

      October 7, 2017 at 12:22 pm

      I don’t see why not Michelle. Give it a try and let me know what you think!

      Reply
  24. Gisella says

    October 14, 2017 at 2:08 pm

    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
  25. Jayne says

    October 22, 2017 at 12:59 pm

    Hi I just bought a 10 cup Christmas tree bundt pan & would this be large enough for this delicious recipe??? Thanks

    Reply
    • Julie says

      October 22, 2017 at 7:49 pm

      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. Mara says

    October 27, 2017 at 1:25 am

    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
  27. Miriam says

    November 11, 2017 at 10:53 pm

    This bundt cake came out delicious love it…

    Reply
  28. Arlene M Puliafico says

    November 12, 2017 at 2:29 pm

    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
    • Julie says

      November 12, 2017 at 3:31 pm

      Thank you for your comment Arlene. Enjoy!

      Reply
  29. emma Mcfadden says

    December 30, 2017 at 12:13 pm

    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
    • Julie says

      December 30, 2017 at 3:56 pm

      Emma! I’m so glad you made this cake for your Sunday school and that they loved it too. My favorite thing to bake is cinnamon rolls!

      Reply
  30. Kathy says

    April 7, 2018 at 5:24 pm

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

    Reply
    • Julie says

      April 8, 2018 at 2:16 pm

      I love that you added cranberries, Kathy. Sounds delicious!

      Reply
  31. Annette says

    September 9, 2018 at 9:04 am

    I made this and put blueberries in half of it. It was a hit.

    Reply
    • Julie says

      September 9, 2018 at 3:56 pm

      So glad, Annette! I’ll have to try blueberries next time.

      Reply
  32. richard says

    September 29, 2018 at 11:47 am

    im baking this tonight for my Quaker meeting tomorrow-but since i have to travel by bus and subway im hesitant to carry a frosted cake-is it alright if i make the frosting separately and frost the cake when i get to the meeting???

    Reply
    • Julie says

      September 29, 2018 at 11:49 am

      Yes, that should work out just fine. Hope you enjoy!

      Reply
  33. Patty says

    September 30, 2018 at 9:05 pm

    This bundt cake looks absolutely amazing and I happen to love lots of delicious frosting 💞
    I plan to make it soon for a wonderful fall desert for my family. THANK YOU for sharing your recipe with us.

    Reply
    • Julie says

      October 2, 2018 at 8:33 am

      You are welcome Patty, enjoy!

      Reply
  34. Anita says

    October 6, 2018 at 9:34 am

    Great recipe. Need to ask if the center should be like pumpkin pie, dense. I was expecting cake like texture. Thank you.

    Reply
  35. April says

    October 9, 2018 at 12:30 pm

    I made this today for my bible class and I used King Arthur gluten free flour. It turned out absolutely wonderful. Thank you for the recipe.

    Reply
    • Brooke Miller says

      November 23, 2019 at 5:30 am

      I made this gluten free also! It turned out delicious! Even family who don’t have to avoid gluten loved it!!
      I’m making it again this week for Thanksgiving. 🙂

      ★★★★★

      Reply
  36. Lynn says

    October 10, 2018 at 10:48 am

    Is the batter supposed to be thin?

    Reply
  37. Melissa says

    October 10, 2018 at 6:46 pm

    This cake is AWESOME. I was afraid it would be dry and crumbly, but it was moist and delicious. I’m saving this recipe for future use. The cream cheese icing is the absolute bomb!

    Reply
  38. Carol Schu says

    October 29, 2018 at 9:52 am

    This cake turned out terrific in my fancy bundt pan. I wish I would have remembered to add pecans just because I love nuts and pumpkin together.

    ★★★★★

    Reply
  39. Teri Ann Lopez says

    November 7, 2018 at 4:29 pm

    Wow. This cake is Amazing and so very moist. Super easy to follow and quick to make. I saw it and just had to make it today. I shared it with my neighbors and co workers. Perfect for Fall and Thanksgiving Holidays.

    ★★★★★

    Reply
  40. Monica says

    November 18, 2018 at 12:34 pm

    Fun, easy ingredients, TASTY..DELICIOUS autumn cake. The thick frosting is a Nice topper.
    .
    Thanks for the recipe and your guidance. This 71 year young lady so treasures the new GEMs she discovers on Pinterest!
    Will try and post photo.

    Reply
    • Julie says

      November 18, 2018 at 12:49 pm

      Wonderful, thank you so much Monica!

      Reply
  41. Jen says

    November 28, 2018 at 11:34 am

    Love this recipe (from Pinterest)!! The cake turns out really moist! I’m not usually a bundt cake maker…. but the bottom of the cake (top while baking) comes out pretty puffy where I have to trim it to even it out. Is that a normal thing to do for bundt cakes? Also, I was interested in putting this in a 12 mini bundt cake pan – any advice on cooking temp/time? Thanks!

    Reply
    • Julie says

      November 29, 2018 at 7:34 am

      I do find that the bottom (or top) of the cake tends to be puffy. I don’t always trim it, and sometimes it just evens out when you invert it from the weight of the cake. To do twelve mini bundt cake pans, I would aim for around 20 minutes. Here’s another recipe that uses mini bundt pans, just to use as a guideline. You’ll need to start checking to see if a toothpick inserted into the center comes out clean, and then add time as needed. https://www.iheartnaptime.net/raspberry-bundt-cakes/

      Reply
  42. armine says

    December 14, 2018 at 9:56 am

    This is a very deliciously moist, flavorful pumpkin bundt cake. I have already made it probably 4 times since November. My family absolutely loves it. I have made some modifications that work for us such as lessening the sugar to 1 1/2 cups, increasing the cinnamon to 3 tsp and adding chopped walnuts. Regardless of the modifications this is an excellent recipe. Thank you so much for sharing with us all.

    Reply
  43. Nina says

    August 18, 2019 at 10:21 am

    I’ve made this recipe more than 10 times already and it is always a favourite! It’s so moist and tasty that the difficult thing is to eat just one slice! Thank you for sharing this recipe!

    ★★★★★

    Reply
    • Julie says

      August 18, 2019 at 4:58 pm

      Wow that’s so great! And I agree, it’s hard to resist!

      Reply
  44. Kathy says

    September 9, 2019 at 2:24 pm

    Made it and loved it! Its even better the next day. I didn’t change a thing.

    ★★★★★

    Reply
  45. Brittney says

    October 4, 2019 at 5:41 pm

    Do you have to refrigerate? Just wondering with the butter and cream cheese.

    Reply
    • Julie says

      October 4, 2019 at 6:49 pm

      No need to refrigerate. Adding sugar to the butter and cream cheese stabilizes the fat. Enjoy!

      Reply
  46. Brooke says

    October 13, 2019 at 10:31 am

    Delicious!! Made with gluten free flour. The whole family loved it!! Definitely going to be a go to dessert recipe for us.

    ★★★★★

    Reply
    • Julie says

      October 15, 2019 at 7:30 pm

      I’m so glad it worked out well for you, Brooke!

      Reply
  47. Jamie (Hulse) Smith says

    October 22, 2019 at 6:25 am

    I am interested in knowing about the first grade teacher – as I think it was my aunt!!!!!!! Can I ask where that was?

    Reply
    • Julie says

      October 27, 2019 at 4:13 pm

      Hi Jamie, I believe she taught at Highland Elementary in Mesa, AZ. Same one, or no? Sorry just saw your question!

      Reply
  48. Sarah says

    October 23, 2019 at 9:21 pm

    Bomb. Simply delicious. Doesn’t even need frosting if you prefer it. I couldn’t wait to drizzle pecan pie filling on top! Thanks!!

    Reply
    • Julie says

      October 27, 2019 at 4:10 pm

      Thank you, Sarah!

      Reply
  49. Suzanne says

    October 29, 2019 at 1:33 pm

    THis looks so good! What a great twist on a pumpkin dessert! A nice decoration too!

    Reply
  50. Vanessa says

    October 29, 2019 at 1:34 pm

    Thanks for sharing! How far ahead of time can I make it?

    Reply
  51. Charles Hopper says

    November 15, 2019 at 5:34 pm

    This Is My Thanksgiving Day Gift To My
    Family! A Great Recipe,And Thank You!

    ★★★★★

    Reply
  52. Rachel says

    November 20, 2019 at 2:45 pm

    Hi, I would like to confirm pumpkin puree amounts… your recipes calls for “1 (16 ounce) can pumpkin puree” however, the cans of pumpkin I found at the grocery store were only 15 ounces. Any insight? Just want to make sure I am measuring everything correctly. Thanks!

    Reply
  53. Marie says

    July 13, 2020 at 8:38 pm

    This cake was a huge hit in our house. Everybody raved about this cake. I did have to adjust for high altitude and it still turned out perfectly. Thank you so much for sharing this recipe. DELICIOUS!

    ★★★★★

    Reply
  54. melissa says

    September 24, 2020 at 7:48 am

    What size bundt pan should I use? 8, 10, or 12 cup. Thanks, can’t wait to try it.

    Reply
    • Julie says

      September 24, 2020 at 10:13 am

      Hi Melissa, great question – my pan is 10 cup. I wasn’t sure so I used this method to figure it out! https://www.kingarthurbaking.com/blog/2016/08/02/bundt-pan-size

      Reply
  55. Kathryn Sterngold says

    November 4, 2020 at 9:45 pm

    I searched high and low for a good sounding recipe and yours won my attention. It was so easy to put together and the aroma while it baked was enticing. I added 1/4 tsp cloves, 1/4 tsp cardamom and 1/4 tsp crushed red peppercorns into the flour mixture.. I changed up the sugar to 1+ 1/2 c brown sugar and 1/2 white sugar and at the very end, hand mixed into the batter, 3/4 cup chopped orange flavored dried cranberries from Trader Joe’s. Oh my I didn’t even get to the frosting, we were eating it with our hands. So moist! I must say this is one of the best recipes I’ve found for a Pumpkin Bundt Cake. Thank you. This for every fall season, will be cherished for generations to come.

    Reply
  56. Diane says

    November 15, 2020 at 7:07 pm

    Hubby and I just enjoyed a slice of this wonderful bundt cake with a cup of hot tea!! He loved the texture and told me to definitely save this recipe!! I did not change a thing! Yummy! 🙂

    ★★★★★

    Reply
    • Julie says

      November 15, 2020 at 7:48 pm

      Thank you, Diana. I’m so glad you both enjoyed. A cup of tea sounds like the perfect thing to go with it.

      Reply
  57. Sandra Solà says

    January 5, 2021 at 8:14 am

    Hi from Igualada, Catalunya!
    I was looking for the perfect Pumpkin cake recipe and I found it! Delicious, tasty, aromatic… Perfect!!
    Thanks for sharing Julie! I think it will be the prefer cake in my family.

    ★★★★★

    Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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