Pumpkin Bundt Cake recipe with expert tips for incredibly moist results. Easy fall dessert with cream cheese frosting and proven techniques.
Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last October, I discovered something magical happened when I accidentally doubled the pumpkin puree in my grandmother’s old bundt recipe. Instead of disaster, I created the most incredibly moist pumpkin bundt cake that had my neighbors knocking on my door for weeks.
Moreover, that happy accident taught me the secret to perfect pumpkin bundt cakes. After testing this recipe fifteen times—including one memorable kitchen disaster involving a stuck cake and a determined spatula—I’ve perfected every detail. Furthermore, this recipe works whether you’re a seasoned baker or someone who still measures flour with a coffee mug.
The aroma alone transforms your kitchen into a warm autumn haven. Additionally, the combination of pumpkin pie spice and that hint of star anise creates depth that store-bought mixes simply can’t match. Therefore, if you’ve been searching for the ultimate pumpkin dessert that actually delivers on its promises, you’ve found your new favorite recipe.
Table of Contents
What Makes This Pumpkin Bundt Cake Special
This isn’t just another pumpkin bundt cake recipe. Instead, it’s the result of countless kitchen experiments and one baker’s obsession with achieving dessert perfection. The secret lies in the careful balance of oil and butter, which creates incredible moisture while maintaining that classic bundt cake structure.
Furthermore, most pumpkin cakes suffer from being either too dense or too bland. However, this recipe solves both problems through strategic ingredient ratios and technique. The addition of brown sugar adds depth, while the optional star anise provides a subtle warmth that makes people ask, “What’s that amazing flavor?”
According to pastry chef Thomas Keller, the key to exceptional baking lies in understanding how ingredients interact. Similarly, this recipe demonstrates that principle through its carefully calibrated spice blend and moisture-retention techniques.
Essential Ingredients for Pumpkin Bundt Cake
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2½ cups | Structure and texture |
| Pumpkin puree | 15 oz can | Moisture and flavor |
| Granulated sugar | 1¼ cups | Sweetness and tenderness |
| Light brown sugar | ½ cup packed | Depth and moisture |
| Unsalted butter | ½ cup softened | Richness and flavor |
| Vegetable oil | ½ cup | Extra moisture |
| Large eggs | 3 | Binding and structure |
| Pumpkin pie spice | 2½ teaspoons | Warm autumn flavors |
Bold Add-ins for Creative Variations
- Ground star anise (½ teaspoon): Adds subtle licorice notes that complement pumpkin beautifully
- Cinnamon (1 teaspoon): Enhances warmth and pairs perfectly with cream cheese frosting
- Vanilla extract (2 teaspoons): Rounds out flavors and adds aromatic depth
Shopping Tips for US Grocery Stores
When shopping for pumpkin puree, always choose plain pumpkin, not pumpkin pie filling. Additionally, Libby’s remains the gold standard, though store brands work equally well. Look for cans with smooth, consistent color and no dents.
For spices, freshness matters tremendously. Therefore, if your pumpkin pie spice has been sitting in your pantry since last Thanksgiving, it’s time to replace it. McCormick and Simply Organic offer excellent quality options.
Furthermore, star anise might require a trip to the spice aisle’s specialty section. However, if you can’t find it, the recipe works beautifully without it.
International Substitutions
For metric measurements, 1 cup equals 240ml. Additionally, if you’re outside the US, caster sugar works well instead of granulated sugar. Similarly, plain flour can substitute for all-purpose flour.
Equipment and Preparation
Essential Equipment
A 12-cup bundt pan is absolutely critical for this recipe. Additionally, I recommend investing in a quality nonstick bundt pan with intricate details. Nordic Ware makes exceptional options that release cakes beautifully.
You’ll also need a stand mixer or hand mixer. Furthermore, a large mixing bowl, measuring cups, and a wire cooling rack complete your setup. Don’t forget parchment paper for easy cleanup.
DIY Alternatives
If you don’t own a bundt pan, two 9-inch round cake pans work in a pinch. However, reduce baking time to 25-30 minutes. Additionally, check doneness with a toothpick in the center.
Step-by-Step Instructions
Preparing Your Kitchen
First, preheat your oven to 350°F with the rack positioned in the center. This ensures even baking throughout. Additionally, thoroughly grease your bundt pan with nonstick baking spray containing flour. This step prevents the heartbreak of a stuck cake.
Mixing the Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise, and salt. Furthermore, this dry mixture can be prepared up to two days ahead and stored covered.
Creating the Wet Mixture
Using your stand mixer with the paddle attachment, cream the softened butter, oil, granulated sugar, and brown sugar until well combined. This typically takes 2-3 minutes. Additionally, the mixture should look slightly fluffy.
Next, add eggs one at a time, beating well after each addition. Then, incorporate the pumpkin puree and vanilla extract. Moreover, scrape the bowl’s sides and bottom frequently to ensure even mixing.
Combining Everything
Add the flour mixture to the wet ingredients gradually. Furthermore, mix just until no streaks of flour remain. Overmixing develops gluten, which creates tough cake texture.
The Baking Process
Pour batter into your prepared bundt pan, spreading it evenly. Additionally, gently tap the pan on the counter to release air bubbles. Bake for 40-50 minutes, until a long toothpick inserted into the thickest part comes out clean.
Pro tip: I learned this the hard way after my third cake stuck hopelessly to the pan. Always let the cake cool in the pan for exactly 10 minutes before inverting. Furthermore, run a thin knife around the edges if you notice any sticking.
Pumpkin Bundt Cake Cooling and Frosting
Remove the cake from the pan and cool completely on a wire rack. Additionally, this patience pays off—warm cake crumbles when frosted.
For the cream cheese frosting, beat cream cheese and butter until smooth. Then, add powdered sugar, cinnamon, and vanilla. Furthermore, add milk gradually until you achieve drizzling consistency.
Expert Tips for Perfect Pumpkin Bundt Cake
Moisture is Everything
The combination of oil and butter creates superior moisture compared to butter alone. Additionally, don’t skip the brown sugar—it adds moisture and depth that granulated sugar can’t provide.
Temperature Matters
All dairy ingredients should be at room temperature. Therefore, remove eggs, butter, and cream cheese from the refrigerator 2 hours before baking. This ensures smooth mixing and even texture.
The Toothpick Test
Insert a long toothpick or skewer into the cake’s thickest part. Additionally, it should come out with just a few moist crumbs attached. Completely clean means overbaked.
Pumpkin Bundt Cake Creative Variations
Regional Favorites
Southern Style: Add ½ cup chopped pecans to the batter and a bourbon drizzle to the frosting.
New England Twist: Incorporate ¼ cup maple syrup and reduce granulated sugar by 2 tablespoons.
California Version: Mix in ½ cup mini chocolate chips and top with candied pumpkin seeds.
Dietary Adaptations
Gluten-Free: Substitute with a 1:1 gluten-free flour blend. Additionally, add 1 teaspoon xanthan gum if your blend doesn’t contain it.
Dairy-Free: Replace butter with vegan butter and use coconut cream instead of cream cheese frosting.
Holiday Variations
Thanksgiving Special: Add crystallized ginger and orange zest to the batter.
Christmas Version: Include warm spices like cardamom and cloves, plus a eggnog glaze.
Storage and Make-Ahead Tips
| Storage Method | Duration | Instructions |
|---|---|---|
| Room temperature | 3 days | Cover tightly with plastic wrap |
| Refrigerated | 1 week | Wrap in plastic, then foil |
| Frozen (unfrosted) | 3 months | Double-wrap in plastic wrap |
| Frozen (frosted) | 1 month | Freeze first, then wrap |
Make-Ahead Strategy
This cake actually improves overnight. Therefore, bake it the day before serving. Additionally, the flavors meld beautifully, and the texture becomes even more tender.
The unfrosted cake freezes exceptionally well. Furthermore, thaw it overnight at room temperature, then add fresh frosting before serving.
Perfect Pairings for Pumpkin Bundt Cake
This pumpkin bundt cake pairs beautifully with spiced apple cider or strong coffee. Additionally, serve it alongside creamy cucumber salad for a surprising palate cleanser.
For elegant dinner parties, try it with vanilla ice cream and a drizzle of caramel sauce. Furthermore, it complements Greek lemon chicken soup as a warming autumn dessert.
Frequently Asked Questions
How is Bundt cake different from regular cake?
Bundt cakes are baked in a specialized ring-shaped pan that creates their distinctive appearance. Additionally, they’re typically denser and more moist than layer cakes, making them perfect for glazes and frostings that complement rather than compete with the cake’s flavor.
What is so special about Bundt cake?
Bundt cakes offer unique advantages including even baking due to the center tube, beautiful presentation without complicated decorating, and superior moisture retention. Furthermore, the shape allows for creative glazing and frosting techniques that create stunning visual appeal.
Why is it called a Bundt cake?
The name comes from the German word “bund,” meaning gathering or alliance. Additionally, Nordic Ware trademarked the “Bundt” spelling in the 1950s when they created the iconic fluted tube pan that made these cakes popular in American kitchens.
What is the secret to moist Bundt cake?
The key lies in using both oil and butter for fat, incorporating ingredients like pumpkin puree for moisture, and not overbaking. Furthermore, proper pan preparation prevents sticking, while gradual cooling prevents cracking and maintains texture.
Can any cake be a Bundt cake?
Most cake batters can be adapted for bundt pans, but denser, more moist recipes work best. Additionally, avoid batters with large mix-ins that might prevent even baking, and always adjust baking times since bundt pans require longer cooking than traditional round pans.
The Perfect Autumn Finale
This ultimate pumpkin bundt cake represents everything I love about fall baking. Moreover, it transforms simple ingredients into something truly special through careful technique and attention to detail.
The result is a dessert that’s both impressive enough for entertaining and comforting enough for quiet family moments.
Whether you’re serving it at Thanksgiving dinner or enjoying a slice with your morning coffee, this cake delivers consistent results every time. Additionally, the make-ahead friendly nature means you can enjoy the process without last-minute stress.
So go ahead—embrace the season with this incredible pumpkin bundt cake. Furthermore, don’t forget to share your results on social media and tag us @tastyathome. After all, great recipes are meant to be shared, and this one deserves to become part of your family’s autumn traditions.
Try pairing it with a warm creamy parmesan Italian sausage ditalini soup for the ultimate comfort food combination. Additionally, consider serving it alongside Ina Garten’s loaded potato soup for a cozy autumn feast.
Ultimate Pumpkin Bundt Cake
Equipment
- 12-cup bundt pan
- stand mixer or hand mixer
- Large mixing bowl
- measuring cups
- Wire cooling rack
Ingredients
Cake
- 2½ cups all-purpose flour
- 15 oz pumpkin puree 1 can
- 1¼ cups granulated sugar
- ½ cup light brown sugar packed
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 3 large eggs
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground star anise optional
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350°F with rack positioned in center. Thoroughly grease 12-cup bundt pan with nonstick baking spray containing flour.
- In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise, and salt.
- Using stand mixer with paddle attachment, cream softened butter, oil, granulated sugar, and brown sugar until well combined, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Then incorporate pumpkin puree and vanilla extract, scraping bowl sides frequently.
- Add flour mixture to wet ingredients gradually, mixing just until no streaks of flour remain. Do not overmix.
- Pour batter into prepared bundt pan, spreading evenly. Gently tap pan on counter to release air bubbles.
- Bake for 40-50 minutes, until a long toothpick inserted into thickest part comes out clean.
- Cool in pan for exactly 10 minutes, then invert onto wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla. Gradually add milk until drizzling consistency is reached.
- Drizzle frosting over completely cooled cake and serve.