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
- Category: Dessert
- Method: Bake
- Cuisine: American
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
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
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.
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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!