Pumpkin Bundt Cake

Pumpkin bundt cake with icing from the best garden center near me.

Pumpkin Bundt Cake

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice *or make your own – see recipe notes
  • 1 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil or canola
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 15 oz can pure pumpkin NOT pumpkin pie filling

Cream Cheese Glaze

  • 1 tablespoon butter softened
  • 3 oz cream cheese softened
  • 1 cup powdered sugar or more as needed
  • 1-2 tablespoons milk

Pumpkin Bundt Cake

  1. Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan, or brush with pan release.*
  2. In a large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In a separate very large bowl beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Carefully beat the flour mixture into the pumpkin mixture about 1/2 at a time.
  5. Spoon/pour the batter into the prepared bundt pan and smooth the top.
  6. Bake in the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
  7. Cool the cake in the pan for 20-30 minutes. Then carefully insert the pan, to let the cake slide out and continue cooling on a wire rack.

Cream Cheese Glaze

  1. In a medium bowl beat together the butter and cream cheese until soft. (Or whisk by hand).
  2. Beat in the powdered sugar followed by the milk.
  3. Beat in a little extra powdered sugar or milk if needed, until the glaze is thin enough to drizzle.
  4. Transfer the cooled cake to a plate, and drizzle the glaze on top.
  5. Slice into pieces and serve.

14 servings

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