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.
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!
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!
By the way, does this frosting look too thick? No such thing!
This particular cake went to a lady’s lunch at church. Sorry about that one piece! I know you understand though.
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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Pumpkin Spice Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 16 1x
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
- 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.
- 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.
- Add your can of pumpkin and let the mixer run while you mix together your dry ingredients in a separate bowl.
- In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.
- Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together until the flour is incorporated.
- Spoon the batter evenly into the Bundt pan, and smooth out the top.
- 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.
- Remove the cake from the oven, and let it cool in the pan for 15 minutes.
- Turn the cake onto a cooling rack. Tap the bottom of the Bundt pan with a wooden spoon to help loosen if necessary.
- Let the cake cool completely before frosting.
For the Frosting
- 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
Jen says
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!
Julie says
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/
armine says
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.
Nina says
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!
★★★★★
Julie says
Wow that’s so great! And I agree, it’s hard to resist!
Kathy says
Made it and loved it! Its even better the next day. I didn’t change a thing.
★★★★★
Brittney says
Do you have to refrigerate? Just wondering with the butter and cream cheese.
Julie says
No need to refrigerate. Adding sugar to the butter and cream cheese stabilizes the fat. Enjoy!
Brooke says
Delicious!! Made with gluten free flour. The whole family loved it!! Definitely going to be a go to dessert recipe for us.
★★★★★
Julie says
I’m so glad it worked out well for you, Brooke!
Jamie (Hulse) Smith says
I am interested in knowing about the first grade teacher – as I think it was my aunt!!!!!!! Can I ask where that was?
Julie says
Hi Jamie, I believe she taught at Highland Elementary in Mesa, AZ. Same one, or no? Sorry just saw your question!
Sarah says
Bomb. Simply delicious. Doesn’t even need frosting if you prefer it. I couldn’t wait to drizzle pecan pie filling on top! Thanks!!
Julie says
Thank you, Sarah!
Suzanne says
THis looks so good! What a great twist on a pumpkin dessert! A nice decoration too!
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Charles Hopper says
This Is My Thanksgiving Day Gift To My
Family! A Great Recipe,And Thank You!
★★★★★
Rachel says
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!
Marie says
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!
★★★★★
melissa says
What size bundt pan should I use? 8, 10, or 12 cup. Thanks, can’t wait to try it.
Julie says
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
Kathryn Sterngold says
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.
Diane says
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! 🙂
★★★★★
Julie says
Thank you, Diana. I’m so glad you both enjoyed. A cup of tea sounds like the perfect thing to go with it.
Sandra Solà says
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.
★★★★★
Diane says
Can you use canned pumpkin instead of pumpkin puree?
Julie says
Yes, that should be the same as long as the ingredients listed are just pumpkin.
Diane says
Can you make these into cupcakes, if so, bake for how long on 350?