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This perfectly-spiced pumpkin bundt cake is a fall treat everyone will love! Top with a luxurious cream cheese frosting or opt for a browned butter glaze that’s totally irrisistable!
Pumpkin Bundt Cake Details
- Pumpkin puree brings lots of moisture to the cake and the butterscotch pudding mix helps to lock it in!
- The cake has a perfect mild sweetness, perfect when paired with frosting!
- Two delicious frosting options….your choice!
- It’s a stunning centerpiece that’s easy to slice making it perfect for entertaining!
Ingredients Needed
- Vegetable Oil – You can also use melted (and slightly cooled) butter.
- White Sugar
- Large Eggs
- Pumpkin Puree
- Vanilla Extract
- All-Purpose Flour
- Instant Pudding Mix – I love the flavor butterscotch pudding adds! However, you could opt to use vanilla instead.
- Pumpkin Pie Spice – Use store-bought or make your own.
- Baking Soda
- Salt
How to Make Pumpkin Bundt Cake
Start by mixing the wet ingredients and the sugar in a large bowl. I find it easiest to use a stand mixer or an electric mixer.
Then stir in the dry ingredients and stir until well-combined.
To prepare the bundt pan, grease it well then sprinkle with flour. Flip the pan over and tap the excess flour out. Pour the batter into the prepared pan and spread to an even layer.
Bake until golden brown then let cool for 30 minutes before inverting onto a cooling rack or serving tray. Let cool completely before topping with the frosting of your choice!
Frosting Options (Recipes in the Recipe Card Below)
- CREAM CHEESE FROSTING: Smooth and tangy cream cheese frosting pairs beautifully with this pumpkin bundt cake! It’s simple to make and is truly the “icing on the cake!” If you use a cream cheese frosting, you’ll want to keep the bundt cake refrigerated.
- BROWNED BUTTER ICING: It takes a little more work (aka browning the butter), but that little extra effort goes a long way! The warmth of browned butter is a lovely partner to the spiced bundt cake. And bonus….it’s easy to drizzle and doesn’t need refrigerated!
Those are my two favorite options when it comes to topping this bundt cake. You could certainly keep it really simple with a dusting of powdered sugar or use a can of store-bought cream cheese frosting.
Or….combine my two favorites to make a browned butter cream cheese frosting I use for my pumpkin bars! Seriously SO GOOD.
Tips for Getting the Bundt Cake Out of the Pan
Cakes that need inverted can be intimidating…nobody likes doing all that work and then having a cake that ends up in pieces. Here are a few tips that should help!
Grease the pan well and dust it with flour. Be sure to tap the excess flour out of the pan so you don’t have a floury crust around the edge of the cake.
Let it cool for awhile. Don’t try inverting a super hot cake…give it 30 minutes to cool on the counter before inverting.
Run a small silicone spatula around the edge of the pan before trying to release the cake.
Use a wire rack to carefully flip. Place the rack on top of the cake pan, then hold on tight and flip! Remove the pan slowly.
Using a silicone bundt pan is another option! Though I prefer metal pans for more even baking (better heat conductivity) and takes less time in the oven. Silicone pans can make it easier to release the cake but I still recommend you grease and flour the pan.
Storing Pumpkin Bundt Cake
Store the cake in an airtight container (I like using a cake carrier that’s airtight and easy to take on the go!). If topped with the cream cheese frosting, it needs to be refrigerated and will stay good for up to 5 days. If using the browned butter glaze, it doesn’t need to be refrigerated, but will last longer in the fridge.
You can also freeze the cake. You can freeze it prior to frosting or freeze leftover frosted cake for up to 3 months.
Other Pumpkin Desserts You’ll Love
- Pumpkin Poke Cake
- Pumpkin Cupcakes with Cream Cheese Frosting
- Easy Pumpkin Lush
- Pumpkin Whoopie Pies
- Pumpkin Cheesecake Bars
Pumpkin Bundt Cake
Equipment
- 1 10-inch Bundt Pan about 10-12 cup capacity
Ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 4 eggs
- 1 15-ounce can pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/3 cups flour
- 1 3.4-ounce packet instant butterscotch pudding mix
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350℉ and grease and flour a bundt pan.
- In a large bowl whisk together the vegetable oil, sugar, eggs, pumpkin puree and vanilla.1 cup vegetable oil, 1 cup sugar, 4 eggs, 1 15-ounce can pumpkin puree, 2 teaspoons vanilla extract
- Add the dry ingredients and stir until everything is well-incorporated. The batter will be thick.2 1/3 cups flour, 1 3.4-ounce packet instant butterscotch pudding mix, 1 tablespoon pumpkin pie spice, 2 teaspoons baking soda, 1/4 teaspoon salt
- Pour the batter into the prepared bundt pan and spread to an even layer.
- Bake for 50-60 minutes or until a toothpick poked into the center of the cake comes out clean or with a few moist crumbs.
- Let cool for 30 minutes before inverting onto a wire rack.
- Cool completely before frosting.
Notes
Frosting Options
- Cream Cheese Frosting: To make the frosting, beat 4 ounces of softened cream cheese and 1/4 cup softened butter until fluffy. Add 2 cups of powdered sugar and 1 teaspoon of vanilla and stir until smooth and creamy.
- Browned Butter Frosting: Brown 1/4 cup of salted butter in a saucepan (here’s how). Stir in 1 1/2 cups powdered sugar and 1 teaspoon of vanilla. Add 1-2 tablespoons of milk, cream or half and half or until it’s reached a nice drizzling consistency.
