Pumpkin Bundt Cake

This tasty Pumpkin Bundt Cake is made with simple ingredients! Pumpkin puree, warm spices, and topped with a yummy cream cheese frosting. It tastes like Fall! Serve it as a dessert or a special treat with your afternoon tea or coffee.

Course baked goods, Cake

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 539kcal

Author Kylee Ayotte

Equipment

Bundt pan
Stand Mixer or hand mixer

Ingredients

Cake

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1.5 tablespoons pumpkin pie spice
½ teaspoon salt
1 cup butter softened
2 cups granulated white sugar
4 large eggs
15 oz pumpkin puree canned - not pumpkin pie filling
1/2 cup sour cream
2 teaspoons vanilla extract

Frosting

3 ounces cream cheese softened
1/4 cup butter softened
1 1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon milk more if needed

Instructions

Get prepped: Preheat your oven to 350°F. Grease and flour a Bundt pan, making sure to cover all the nooks and crannies.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1.5 tablespoons pumpkin pie spice, ½ teaspoon salt
Cream butter and sugar: In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition.
1 cup butter, 2 cups granulated white sugar, 4 large eggs
Combine wet ingredients: In a separate bowl, combine the pumpkin puree, sour cream, and vanilla extract.
15 oz pumpkin puree, 1/2 cup sour cream, 2 teaspoons vanilla extract
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake the cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the frosting: Beat together cream cheese, butter, powdered sugar, vanilla, salt and milk. Add more milk if needed to reach a thick pouring consistency.
3 ounces cream cheese, 1/4 cup butter, 1 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt, 1 tablespoon milk
Frost the cake: Once the cake is completely cooled, pipe or drizzle the frost over the top of the cake. Let the frosting set before slicing and serving.

Notes

Grease every corner of the Bundt pan well.
Stop mixing as soon as the flour is incorporated to keep the cake light.
Check for doneness early, around the 40-minute mark.
Cool the cake completely before adding the frosting.
Wrap leftovers tightly to keep them fresh.

Nutrition