Pumpkin Spice Bundt Cake

This pumpkin spice bundt cake is an easy dessert to mix up for the Fall. It’s made with sour cream to make it moist, pumpkin puree and pumpkin pie spice for flavor, and topped with an easy cream cheese glaze after it’s baked. This easy pumpkin bundt cake recipe takes about 15 minutes to prepare, and requires no mixer!

As soon as there is even a whisper of Fall in the air, my girl brain goes into full pumpkin spice mode. I crave a Pumpkin Scone with my coffee or maybe a Pumpkin Donut, a slice of Pumpkin Bread in the afternoon with a warm cup of tea, and maybe a slice of some Pumpkin Cheesecake to finish the night off.

And as much as I love a slice of Pumpkin Spice Layer Cake with cream cheese frosting, I’m not always in the mood to whip up a layer cake. But an easy bundt cake like this pumpkin bundt cake recipe? Yes please.

I did use my pumpkin layer cake as a starting point for this recipe but since it was a bundt cake, I wanted a cake that was a bit denser. Using sour cream in the cake gave the perfect texture and makes it wonderfully moist. And finishing I drizzled on a quick cream cheese glaze that takes just a few minutes to mix up.

Of course it’s still packed with pumpkin flavor! I used 100% pumpkin puree and pumpkin pie spice so it has maximum pumpkin flavor with minimum effort. Now that’s a pumpkin cake perfect for pumpkin season, don’t you think?

See Also:

• If you love cranberries, you have to try my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, fresh cranberry swirl, and a crumble topping, these bars are the perfect make-ahead dessert for the holidays!
• Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
• If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
• Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
• This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
• When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
• Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!

Ingredients Needed

For the cake:

• Flour – This cake uses just good old all-purpose flour, no fancy flours needed.
• Baking powder
• Baking Soda
• Pumpkin Pie Spice – If you don’t have pumpkin pie spice on hand, you can make your own blend with cinnamon, nutmeg, ginger, allspice and cloves.
• Salt
• Granulated Sugar
• Light Brown Sugar – Or dark brown sugar will also work.
• Canola Oil – Any neutral oil will work here like vegetable oil, grapeseed, peanut, or corn oil. I don’t recommend olive oil as it might impart a flavor. You could try substituting melted butter or coconut oil but it might change the texture a bit. You can also use half oil and half apple sauce to lighten the cake up a bit.
• Sour Cream – Creme fraiche or greek yogurt is a fine substitute. I recommend using full-fat for best texture.
• Eggs
• Pumpkin – You want to make sure to use 100% pure pumpkin puree, not pumpkin pie mix has added ingredients.
• Vanilla – Pure vanilla is best for flavor, but imitation vanilla will also work great.

For the glaze:

• Cream Cheese – I use and recommend full-fat brick style cream cheese for the best texture.
• Butter – I use and recommend unsalted butter. If you use salted butter, your glaze may just a tad salty in flavor.
• Confectioner Sugar
• Vanilla
• Milk – This is used to thin out the cream cheese frosting into a glaze so it can be poured over the cake. Any milk will work just fine!

How To Make This Pumpkin Bundt Cake

In a large mixing bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir in the salt. If you don’t have a sifter you can simply whisk all the dry ingredients together until evenly combined.

In a second mixing bowl, whisk together the oil, sugars, sour cream, eggs, pumpkin, and vanilla. 

Add flour mixture and stir to combine. Do not overmix at this point.

Grease a 12-cup capacity bundt pan. I prefer to use either shortening and brush it on, or a non-stick cooking spray with flour. Spread the batter into bundt pan. 

Bake cake until tester inserted into center comes out clean, about 55-60 minutes.. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.

Making The Cream Cheese Glaze

This cream cheese glaze for this pumpkin bundt cake is basically a thinner version of my Cream Cheese Frosting that is poured over the bundt cake once it’s cooled. I use a mixer for the glaze, but you can always let your cream cheese and butter soften and use a wooden spoon to combine the two.

You just need to beat the cream cheese and butter, and then add in the powdered sugar, vanilla, and milk. You want a “pourable” glaze that you can pour over the cake before serving.

Recipe FAQ’s

More Recipes To Try

If you’re craving more pumpkin this season, then be sure to try my soft and chewy pumpkin chocolate chip cookies! Made with real pumpkin and pumpkin pie spice.

Or if it’s another seasonal bundt cake you’re after, then try this eggnog bundt cake over at Ever After In The Woods!

Pumpkin Spice Bundt Cake

This pumpkin spice bundt cake is an easy dessert to mix up for the Fall. Made with sour cream to make it moist, pumpkin puree and pumpkin pie spice for flavor, and topped with an easy cream cheese glaze after it’s baked. This easy pumpkin bundt cake recipe takes about 15 minutes to prepare, and requires no mixer!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 12 servings

Calories: 515kcal

Author: Heather Perine

Equipment

• ▢
  Bundt Pan
• ▢
  Mixing bowls

Ingredients

Cake

• ▢ 3 cups (360 g) all-purpose flour *spooned and leveled
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 tablespoon pumpkin pie spice
• ▢ ½ teaspoon salt
• ▢ 1 ½ cups (300 g) granulated white sugar
• ▢ 1 cup (213 g) packed light brown sugar
• ▢ ½ cup (120 ml) canola oil
• ▢ ½ cup (113 g) sour cream
• ▢ 4 large eggs
• ▢ 1 15-ounce can 100% pure pumpkin puree
• ▢ 2 teaspoons vanilla extract

Cream Cheese Glaze:

• ▢ 4 ounces (113 g) cream cheese, softened
• ▢ ¼ cup (½ stick, 57 g) unsalted butter, softened softened
• ▢ 1 cups (113 g) confectioners sugar
• ▢ 3 tablespoons (42 mL) milk
• ▢ 1/2 teaspoon vanilla extract

Instructions

Pumpkin Bundt Cake

• Prep oven. Position rack in center of oven and preheat to 350°F (177°C).
• Combine dry ingredients. In a large mixing bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir in the salt.
• Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, sour cream, eggs, pumpkin, and vanilla.
• Combine wet and dry ingredients. Add flour mixture and stir to combine just until the last of the dry ingredients are incorporated. Do not overmix.
• Prepare pan. Grease a 12-cup capacity bundt pan. I prefer to use either shortening and brush it on, or a non-stick cooking spray with flour. (Or you can use cooking spray and lightly dust with flour. I don't recommend butter as it can make your cake stick more and cause a dark exterior). Pour batter into bundt pan.
• Bake. Bake cake until tester inserted into center comes out clean, about 55-60 minutes and top of cake springs back when touched Cool bundt cake in pan for 10 minutes then invert pan onto cooling rack to release the cake from the pan and continue to cool completely.

Cream Cheese Glaze

• In a small mixing bowl, with an electric mixer (or you can use a wooden spoon if cream cheese and butter are soft enough) beat the cream cheese and butter on medium speed until light and fluffy.
• Add the powdered sugar and mix on low until combined.
• Stir in the milk and vanilla extract. Adjust consistency if needed.
• Pour over cooled cake before serving.

Video

Notes

• Storage: You can store this cake, without icing, at room temperature for up to 3 days. Keep it well wrapped. If it’s iced, because of the cream cheese, I would keep it covered in the fridge for up to 3 days.
• Freezing: Freeze any leftovers for up to 3 months, wrapped well. Thaw at room temperature before serving. 
• Pan: I haven’t tried, but you could try dividing the batter into two loaf pans and bake for slightly less time (about 45 minutes but every oven is different so keep an eye on your cakes). If you want to make a layer cake, you can try my Pumpkin Spice Layer Cake.
• Pumpkin Pie Spice – If you don’t have pumpkin pie spice on hand, you can use 1 teaspoon cinnamon and 1/4 teaspoon of each: nutmeg, ginger, allspice, and cloves.
• Canola Oil – Any neutral oil will work here like vegetable oil, grapeseed, peanut, or corn oil. I don’t recommend olive oil as it might impart a flavor. You could try substituting melted butter or coconut oil but it might change the texture a bit. You can also use half oil and half applesauce to lighten the cake up a bit.
• Sour Cream – Creme fraiche or greek yogurt is a fine substitute. I recommend using full-fat for best texture.
• Pumpkin – You want to make sure to use 100% pure pumpkin puree, not pumpkin pie mix has added ingredients.
• Vanilla – Pure vanilla is best for flavor, but imitation will work great.
• Place Your Eggs In Warm Water – You want room temperature eggs to bake with but that can take a long time! I place my eggs in a bowl of warm water for 10 minutes before using and they will be room temperature in no time.
• Soften Cream Cheese Quickly – You need cream cheese for the glaze. You can soften it in the microwave for15-second intervals until it’s soft enough. Be sure to flip it over with each interval.
• Soften Butter Quickly – You can cube the butter up and leave it on the counter until it’s soft. For a faster approach, microwave at 20% power for 30 second intervals, flipping over each time.

Nutrition

Calories: 515kcal | Carbohydrates: 79g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 251mg | Potassium: 182mg | Fiber: 1g | Sugar: 54g | Vitamin A: 404IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2mg

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