Description
This Pumpkin Bundt Cake is a moist, spiced autumnal dessert perfect for celebrating the season. Featuring warm pumpkin pie spices and a tender crumb, the cake is topped with a smooth cream cheese frosting drizzled in an elegant zigzag pattern. Ideal for holiday gatherings or cozy afternoons, this recipe combines comforting fall flavors in an easy-to-make bundt cake.
Ingredients
Scale
Cake Ingredients
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground star anise (optional)
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup canola or vegetable oil
- 1¼ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 15 oz can pumpkin puree (not pie filling)
Frosting Ingredients
- 4 oz cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1½ cups powdered sugar
- ¼ teaspoon cinnamon
- ½ teaspoon pure vanilla extract
- 2–3 tablespoons milk (to thin)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven to ensure even cooking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, optional ground star anise, and kosher salt. Set this mixture aside.
- Mix Wet Ingredients: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat the unsalted butter, canola or vegetable oil, granulated sugar, and brown sugar until well combined. Add in the eggs one at a time, beating until fully integrated. Next, add the pumpkin puree and vanilla extract, mixing until smooth. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Beat on low speed until no streaks of flour remain, scraping the sides and bottom of the bowl as needed to create a smooth batter.
- Prepare Bundt Pan: Generously grease a 12-cup bundt pan with nonstick baking spray containing flour, ensuring all surfaces are coated to prevent sticking.
- Bake Cake: Pour the batter evenly into the prepared bundt pan and smooth the surface. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and place the pan on a wire rack to cool for 10 minutes.
- Cool Cake: Carefully invert the cake to remove it from the bundt pan and place it directly on the wire rack. Allow the cake to cool completely before frosting.
- Make Frosting: In a clean mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the powdered sugar, cinnamon, and vanilla extract gradually, beating on low speed then increasing to high speed until fully combined. Scrape down bowl as needed.
- Adjust Frosting Consistency: Add milk one tablespoon at a time, mixing until the frosting reaches a pourable, drizzle-friendly consistency. Typically, 2-3 tablespoons of milk are sufficient for this texture.
- Frost Cake: Transfer the frosting into a piping bag with the tip snipped off (no additional piping tip needed). Starting at the interior of the bundt cake, pipe the frosting in a back-and-forth zigzag motion, moving from the center to the edges and over the sides, creating an elegant drizzle effect.
- Store: Store the frosted cake in the refrigerator or at a cool room temperature to maintain freshness.
Notes
- Ensure the pumpkin puree is pure and not pumpkin pie filling to avoid extra sugars or spices altering the cake.
- Do not overmix the batter once the flour is added to keep the cake tender.
- For the best release, thoroughly grease the bundt pan with a spray containing flour or butter and flour dusting.
- Allow the cake to cool completely before frosting to prevent frosting from melting.
- The frosting consistency can be adjusted with milk depending on desired drizzle thickness.
- Optional ground star anise adds a subtle licorice note but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin bundt cake, pumpkin cake, fall dessert, cream cheese frosting, bundt cake recipe, autumn cake, spiced pumpkin cake
