This Pumpkin Bundt Cake is one of my favorite fall bakes. It is soft, moist, and flavored with pumpkin pie spice, and it uses a whole can of pumpkin puree so nothing goes to waste. I love that it comes together with just a bowl and a whisk, so no mixer is needed. While it bakes, the kitchen smells incredible, and once cooled, I top it with a creamy glaze and crunchy pecans. It is always a hit on my Thanksgiving table and makes an easy dessert for any autumn day.
The Pumpkin Cake I Keep Coming Back To
Every autumn to celebrate the beginning of the season, I host a little cake and tea gathering for a few close friends. We sit around the table, drink hot tea, and catch up while slicing into something sweet. Last year, this pumpkin bundt cake was the star, along with my Apple Pie Filled Cinnamon Rolls, and I kid you not, everyone asked for the recipes before they left.
The tender crumb, the warm pumpkin spice aroma, and the creamy frosting made it feel like the season had truly arrived. If you love this kind of baking, you should also try my Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Cream Cheese Muffins, or Pumpkin Zucchini Bread.
I first shared this pumpkin bundt cake on September 4, 2020, and in 2025, I updated the post with new photos and more helpful tips. The recipe itself has remained exactly the same because it has always been a favorite that works beautifully.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Pure Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. If you have fresh pumpkin, homemade pumpkin puree works too.
- Brown Sugar and White Sugar: I like using a mix. Brown sugar adds moisture and a light caramel flavor, while white sugar balances the sweetness.
- Pumpkin Pie Spice: I usually make my own pumpkin pie spice with cinnamon, ginger, nutmeg, and cloves, but a store-bought blend works just as well.
- Eggs: I let the eggs come to room temperature so they mix evenly into the batter.
- All-Purpose Flour: A simple flour mixture with a little baking soda gives the cake structure while keeping it tender.
- Oil: I stick with a neutral oil like canola, vegetable or avocado oil, which keeps the cake moist without affecting flavor.
- Sour Cream: A little sour cream makes the crumb extra tender and adds a subtle tang. If needed, you can substitute with yogurt.
- Cream Cheese: Full-fat cream cheese gives the glaze the best flavor and texture. I mix it with confectioners’ sugar for a smooth, sweet finish.
- Pecans: I add chopped toasted pecans on top for crunch, but they are optional.
- Bundt Pan: I bake this pumpkin bundt cake recipe in a 9 or 12-cup bundt pan. Be sure to grease it well so the cake releases easily. I like to use baking spray, and always have the best results with it.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Bundt Cake
Recipe Video
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking soda
- 3 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 large eggs at room temperature
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) light brown sugar
- 1 cup (240 ml) vegetable oil (see Note 1)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 15 ounce can (425 g) pumpkin puree not pumpkin pie filling
- ½ cup (120 g) sour cream
For the cream cheese frosting:
- 4 ounces (113 g) cream cheese softened (see Note 2)
- 1 tablespoon (14 g) unsalted butter softened
- 1½ cups (180 g) powdered sugar sifted
- 1 teaspoon (5 ml) pure vanilla extract
- 2 tablespoons (15 ml) milk plus more if needed
Instructions
- Preheat the oven to 350°F (180°C) or 320°F (160°C) for a fan oven. Grease a Bundt or tube pan with butter or baking spray, then lightly flour it if greased with butter and tap out any excess.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, whisk the eggs with the oil, granulated sugar, brown sugar, pumpkin puree, sour cream, and vanilla until smooth.
- Add the dry ingredients to the wet mixture in three additions, stirring just until combined. The batter will be thick.
- Pour the batter into the prepared pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- To make the frosting, whisk together the cream cheese and butter in a bowl until smooth. Gradually whisk in the powdered sugar, then add the vanilla extract and milk. Adjust with more milk if needed for a spoonable consistency.
- Spoon the frosting over the cooled cake. Slice and serve.
Notes:
- You can use any neutral-tasting oil, such as avocado, canola, or sunflower oil.
- Cream cheese should be softened to room temperature for easy mixing.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How to Make Pumpkin Bundt Cake
1. Whisk the dry ingredients together.
2. Combine the wet ingredients in a large mixing bowl.
3. Add the dry ingredients to the wet mixture.
4. Pour the batter into a greased bundt pan and bake.
5. Let the cake cool in the pan for 15 minutes.
6. Invert the cake and let it cool completely on a wire rack.
7. Prepare the glaze in a small bowl.
8. Glaze the cake.
Tips and Tricks
- Lighter swap: For a lower-fat variation, replace ¾ cup (180 g) of the oil with unsweetened applesauce and keep just ¼ cup (60 ml) of oil. This still gives a moist, tender crumb.
- Best cream cheese: Use full-fat cream cheese for the frosting. Philadelphia gives the smoothest texture, but any quality block cream cheese works.
- Greasing the pan: To prevent sticking, grease your Bundt pan with oil or butter and dust it with a thin layer of flour. Tap out any excess powder so it does not affect the appearance of the cake.
- Prevent over-browning: If the cake top browns before the center is fully baked, loosely cover the pan with aluminum foil while it finishes baking.
- Cool before frosting: Always let the cake cool completely before adding frosting. If frosted while warm, the cake will absorb the icing instead of holding it on top.
- Make ahead: Bake the cake the night before and store at room temperature. Frost it the next day before serving for best presentation.
- Flavor variations: Stir in chopped pecans, walnuts, or chocolate chips for extra texture. For a special touch, drizzle slices with salted caramel sauce before serving.
- Pumpkin cupcakes: This batter also makes delicious pumpkin cupcakes. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
How to Keep a Bundt Cake Moist
- Storing: Keep leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is warm, store the cake in the fridge instead, well covered with plastic wrap to prevent it from drying out.
- Freezing: To freeze, wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. To thaw, set the cake on the counter at room temperature until soft.
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