Pumpkin Spice Bundt Cake

5 from 6 votes

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!

Prep Time15

Cook Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 515kcal

Author: Heather Perine

Equipment

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