Nothing screams fall like a deliciously spiced cake! I love this Pumpkin Bundt Cake because it takes less than 20 minutes to whip together with a handful of natural ingredients. Plus, it’s topped with homemade cream cheese frosting for the perfect sweet treat after school or for Thanksgiving dessert! I love the simplicity of a classic bundt cake. Don’t get me wrong — layer cakes have their time and place, too, but there’s something so magical about a super moist cake with a simple icing on top. This recipe inspired my pumpkin cinnamon rolls, which are the same yummy flavors but acceptable for breakfast. They’re perfect for Thanksgiving morning. Another delicious breakfast is this pumpkin granola, so make sure to check it out.
Why You’ll Love this Recipe
I’m no professional baker, so I keep my cake recipes easy but delicious. Here are a few more reasons why you’ll love this pumpkin bundt cake: Other pumpkin recipes I love is this Baked Pumpkin Cheesecake, and this easy Pumpkin Layer Cake. Enjoy making this pumpkin bundt cake and serving it to your friends and family this season. Make sure to pin this recipe so everyone can enjoy it!
Pumpkin Puree: I’ve always got a couple cans of pumpkin puree in my pantry! If you want to make everything from scratch for this bundt cake recipe, try this homemade pumpkin puree recipe! It adds an even stronger fall flavor when pumpkins are in season.Sugar: I love the extra richness you get with brown sugar, and I also add granulated sugar. The brown sugar just adds an extra moistness and caramelization to the crust, too.Pumpkin Pie Spice: Use your favorite blend or make your own at home with just cinnamon, ginger, nutmeg, and cloves.Eggs: Much like your butter and cream cheese, let the eggs come to room temperature before whipping up your batter. This helps keep the batter from seizing. Flour: There’s no cake without flour! I use basic all-purpose flour for most of my baking. It’s perfectly fluffy with a little baking soda, too.Oil: I use a whole cup of oil and a little sour cream to keep this cake moist. You can also use applesauce for the same moistness with a fun fall kick!Bundt Pan: You want a sturdy bundt pan for even baking. Don’t forget to grease every nook and cranny! I use a light dusting of flour, too, to make sure my cakes don’t stick. Cream Cheese Frosting: You only need 5 pantry staples to make this yummy icing! Make sure the cream cheese and butter are both softened before mixing with the powdered sugar, vanilla extract, and milk.
This cake is quite moist, but you can use ¾ cup of applesauce and just ¼ cup of oil, too.I prefer Philadelphia cream cheese for the best frosting texture. If you can’t find this brand, use any brand that is full fat.To make sure that the cake does not stick in the pan, I grease it with oil and lightly flour it. Too much flour will ruin the look of the cake, so tap out any excess before filling it with batter.Only frost and slice after the cake has cooled completely. Otherwise, the cake will absorb the icing as it cools. You can easily make this cake the night before you need it and frost it right before guests arrive.Add a little crunch with chopped pecans or walnuts if desired.
Ideally, canned pumpkin puree is simply pumpkin pulp with no added flavors or sugars. Pumpkin pie filling, however, is seasoned and sweetened to make an easy pumpkin pie without the mixing. Since pie filling is pre-sweetened, I don’t recommend using it for this cake. It could also have ingredients that make your pumpkin bundt fall — no one wants a deflated cake! Got a pumpkin? Make your own pumpkin puree at home with just 2 ingredients! The icing will help keep some moisture in your leftover bundt cake. You can always add more frosting, too! Bundt cakes can be stored in the refrigerator or at room temperature. I like to keep mine tightly wrapped in the fridge. Let it warm up a little on the counter before serving. © Little Sunny Kitchen
