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 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
Emilie@TheCleverCarrot says
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
Julie says
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!
Pat says
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.
★★★★★
Kathi @ Deliciously Yum! says
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!!
Julie says
Thank you Kathi. This would be a very good cake to start out with!
Valerie | From Valerie's Kitchen says
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!
Julie says
I’m going to have to look up Tunnel of Fudge Valerie. How could that not be amazing!
Linda White says
Grease and flour pan and cake will come out even easier!
Julie says
Thank you for sharing that tip here Linda.
Katya @ Little Broken says
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.
Katya @ Little Broken says
OMG! I just went back and read your post! So you know what I’m talking about . Ha ha!
Julie says
Haha!!! I totally do! I think I want to get that movie out and watch it again. It’s been a while :0)
Jenn Penny says
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!
Julie says
I forgot about that part! So funny. Hope you enjoyed!
Karen @ The Food Charlatan says
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!!
Christina @ Bake with Christina says
This cake looks absolutely gorgeous!! And that frosting looks so rich and creamy! Awesome recipe, pinned!
Julie says
Thanks Christina!
Melanie @ Garnish & Glaze says
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.
Julie says
Thank you Melanie!
Elizabeth @ Enjoy Every Bite says
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!
Julie says
Elizabeth, thank you for your kind words. I think your husband has the right idea!
Melissa says
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?
Julie says
Yes, that will work just fine! Enjoy!
Jessica Minor says
Just made this,cake it is amazing.
Julie says
Thanks Jessica!
Shelly says
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?
Julie says
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
Lori says
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!
Julie says
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!
Lori says
Thanks for the quick reply. Have a great Labor Day!
Amie says
I usually leave cakes in a stand on my kitchen counter. Does this one need to be kept refrigerated?
Maha D. Hazou says
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!
Julie says
That’s so great to hear! Thanks for letting me know!
Sarah Rivera says
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..
Julie says
That’s so wonderful Sarah! Glad you liked it!
Kristen Mize says
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!
Julie says
Great idea with the pecans, Kristen. I’m glad you liked it!
Heidi says
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 🙂
Julie says
Awesome, thanks Heidi!
Jane says
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.
Julie says
So glad to hear that Jane! Love that you made it your own based on what you had on hand.
Hannah says
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!
Tamar says
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.
Julie says
I love that you used the hazelnut creamer! I’ll have to try that. So glad you enjoyed!
Michelle says
Hi! Could this be made in a tube pan?
Julie says
I don’t see why not Michelle. Give it a try and let me know what you think!
Gisella says
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!
Jayne says
Hi I just bought a 10 cup Christmas tree bundt pan & would this be large enough for this delicious recipe??? Thanks
Julie says
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?
Mara says
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!
Miriam says
This bundt cake came out delicious love it…
Arlene M Puliafico says
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
Julie says
Thank you for your comment Arlene. Enjoy!
emma Mcfadden says
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?
Julie says
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!
Kathy says
It’s baking now, smells delicious!! I added about a cup and a fourth of fresh cranberries, can’t wait! Thank you!
Julie says
I love that you added cranberries, Kathy. Sounds delicious!
Annette says
I made this and put blueberries in half of it. It was a hit.
Julie says
So glad, Annette! I’ll have to try blueberries next time.
richard says
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???
Julie says
Yes, that should work out just fine. Hope you enjoy!
Patty says
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.
Julie says
You are welcome Patty, enjoy!
Anita says
Great recipe. Need to ask if the center should be like pumpkin pie, dense. I was expecting cake like texture. Thank you.
April says
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.
Brooke Miller says
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. 🙂
★★★★★
Lynn says
Is the batter supposed to be thin?
Melissa says
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!
Carol Schu says
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.
★★★★★
Teri Ann Lopez says
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.
★★★★★
Monica says
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.
Julie says
Wonderful, thank you so much Monica!
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!