Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE! Sign up now!

Lovely Little Kitchen

Delicious Made Simple

Navigation
  • Home
  • About
    • Meet Julie
    • FAQ
    • Contact
  • Recipes
    • Appetizers
      • Dips
    • Bread
      • Quick Breads
      • Rolls
      • Sourdough
    • Breakfast
      • Donuts
      • Pancakes / Waffles
    • Dessert
      • Bars
      • Brownies
      • Cakes
      • Cheesecakes
      • Chocolate
      • Cookies
      • Cupcakes
      • Ice Cream
      • Pies
    • Drinks
      • Floats
      • Smoothies
    • Healthy
    • Holidays
      • Christmas
      • Easter
      • Fourth of July
      • Halloween
    • Main Dish
      • Beef
      • Chicken
      • Fish
      • Pasta
      • Pizza
      • Pork
      • Sandwiches
      • Tacos
    • Salads
    • Sauces
    • Sides
      • Potatoes
    • Slow Cooker
    • Snacks
    • Soup
  • Bits & Pieces
  • Press

Mrs. Hulse’s Pumpkin Spice Bundt Cake

October 21, 2014

Save
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.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

Can't get enough?

Subscribe and I'll send all my recipes right to your inbox!  You can also keep up to date by following me on Pinterest, Instagram,  Facebook, YouTube, and Twitter.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
Pin 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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Save

Filed Under: Cakes, Dessert

« Apple Hand Pies
Caramel Apple Slices + How To Keep Apples From Turning Brown »

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. Vanessa says

    October 29, 2019 at 1:34 pm

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

    Reply
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. Diane says

    June 24, 2021 at 9:10 pm

    Can you use canned pumpkin instead of pumpkin puree?

    Reply
    • Julie says

      June 25, 2021 at 5:50 am

      Yes, that should be the same as long as the ingredients listed are just pumpkin.

      Reply
  19. Diane says

    July 13, 2021 at 3:45 pm

    Can you make these into cupcakes, if so, bake for how long on 350?

    Reply
  20. Sara says

    September 25, 2022 at 12:30 pm

    This cake was a huge success with my family. The only change I made was to add a teaspoon on vanilla extract to both the cake and the frosting.

    Reply
« Older Comments
Newer Comments »
« Previous 1 2 3 4 Next »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Welcome!

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 →

Stay Connected

Don't Miss a Recipe

Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE!

Sign Up Now!

Copyright © 2025 · Lovely Little Kitchen · Privacy Policy