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Mrs. Hulse’s Pumpkin Spice Bundt Cake

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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 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

The easiest cake ever! Comes out of the pan looking fancy and all ready to go. Add a thick layer of cream cheese frosting just to take it over the top!

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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Comments

  1. 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

    Reply

    • 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!

      Reply

      • 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.

        Reply

  2. 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!!

    Reply

  5. 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.

    Reply

      • 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!

        Reply

  7. 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!!

    Reply

  13. 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?

    Reply

  14. 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!

    Reply

    • 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!

      Reply

  16. 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!

    Reply

  17. 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..

    Reply

  18. 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!

    Reply

  19. 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 🙂

    Reply

  20. 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.

    Reply

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