This Pumpkin bundt cake is exquisite dessert centerpieces for parties or the mini versions are ideal for a DIY gift.
My pumpkin spice bundt cake recipe is pretty simple, but it looks like you are an expert baker! You will definitely want to show this off on social media after you make them.
Pumpkin Bundt Cakes – Perfect Fall Dessert
When you bake these scrumptious pumpkin bundt cakes, your entire house will smell like the epitome of autumn! Every scent will have everyone drooling, waiting for it to be finished baking.
When I pulled this out of the oven, I just sat there and inhaled, letting the aroma of the pumpkin and spice fill my senses. Yes, pumpkin spice will always be one of my favorite fall scents.
Honestly, this cake tastes amazing all on its own. It doesn’t even need any glaze or frosting.
Even just a little dusting of powdered sugar is all it needs. But if you want, you can follow my recipe for the glaze I ended up using.
For some reason, a glazed cake just looks amazing, am I right? It really does!
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Pumpkin Bundt Cakes Shopping List
This is what you’ll need from the store before you make them.
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Pumpkin puree
- Heavy whipping cream
- Vanilla extract
- All-purpose flour
- Pumpkin Spice
- Cinnamon
- Baking Powder
- Baking Soda
- Salt
Cream Cheese Drizzle
If you want to add the cream cheese drizzle on top, here is the shopping list for it.
- cream cheese
- powdered sugar
- vanilla extract
- milk
Other Items You May Also Need
These items will help you make the cakes. They will make the entire process so much easier.
- Mini Bundt Cake Pans
- Stand mixer
or electric mixer - Mixing Bowl
- Whisk
- Plastic Spatula
- Drizzling Tool
- Mini Cake Box Set
- Cooling Rack
Pumpkin Bundt Cakes Recipe
Are you ready for the most amazing and flavorful comfort dessert food of fall? Here you go! You might want to double the recipe, they are that good!
Start by taking out the cream cheese and the butter to let them soften.
Grease the bundt cake pan with butter. You can use a mini bundt cake pan or a large bundt cake pan. Make sure to use a decent amount of butter when your grease the pan as it will make it easier to remove the cakes later.
In a mixing bowl, combine the dry ingredients using a hand whisk. Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In the stand mixer, cream the softened butter, white sugar, and brown sugar until light and fluffy.
Then, add in the eggs, one at a time, beating after each addition.
Next, add in the pumpkin puree, heavy whipping cream, and vanilla extract beating after each addition
Add the dry ingredients to the wet ingredients in three parts combining completely before adding the next batch of dry mixture.
Fill the prepared bundt cake pan with the mix 3/4 of the way.
Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool 10 minutes before removing from pans to wire racks to cool completely.
Once the cake is cooled, drizzle the glaze on top.
Bundt Cake Cream Cheese Drizzle
To make the cream cheese drizzle, start by beating the room temperature cream cheese until fluffy.
Then, add in the powdered sugar and mix until combined.
Next, add the milk and vanilla extract until combined.
If needed, add more milk until the mixture is able to be drizzled. You can check by putting a spoon into the mix and seeing how it comes of the spoon.
If it drizzles off the spoon, you are good to go. The variance in texture depends on milk choice. We like to use whole milk, but that is slightly thicker than skim or 2% milk.
Drizzle on top of cooled cakes using a spoon or a drizzle tool.
How to Make Gluten-Free Pumpkin Bundt Cake
It’s actually pretty simple to make this gluten-free. All you need is a gluten-free substitute for flour – the rest of the ingredients can stay the same. You can actually find some for sale now. Just look for gluten-free flour in a bag.
Another option you can do is replace the white flour with almond flour. In my recipe, the almond flour works really well – especially since the pumpkin is so full of oils and moisture.
What to Serve With Pumpkin Bundt Cakes
If you want to be a rebel, you can totally eat a slice of cake for breakfast! Yes, it’s kinda high in sugar…but it has real pumpkin in it, so it has nutrients and vitamins!
I love sitting down with a slice of pumpkin cake and a hot cup of coffee.
Here are some more ideas (as if you need excuses to eat a slice!)
- Brunch
- With hot tea (my fave right now is Honey, Vanilla & Chamomile by Twinnings)
- Need something salty? Eat with some salted caramels or salted caramel chocolate
What tastes better – cream cheese glaze or maple glaze?
My family loves cream cheese with their pumpkin pie desserts. I know why!
It tastes like a scrumptious marriage pumpkin pie and cake. That’s why I chose to use a cream cheese glaze. It drizzles so beautifully on the cake and has all the richness of cream cheese without the thick buttercream texture.
I recently discovered that lots of people are making pumpkin bundt cake with a maple glaze. This sounds amazing too!
You should definitely try it. I think the maple overpowers the pumpkin flavor, so I used a tad less than suggested. But try it and see what you think.
More Pumpkin Recipes
Ready to keep baking? Here are some more ideas to keep your pumpkin-cravings fulfilled. Try more pumpkin recipes from my blog:
Pumpkin Bundt Cake Recipe With Cream Cheese Drizzle
Ingredients
- 3/4 cup unsalted butter softened not melted
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 3 eggs large
- 15 oz pumpkin puree
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1.5 tsp ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Cream Cheese Drizzle
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 4 tbsp milk
Instructions
- Start by taking out the cream cheese and the butter to let them soften.
- Grease the bundt cake pan with butter. You can use a mini bundt cake pan or a large bundt cake pan. Make sure to use a decent amount of butter when your grease the pan as it will make it easier to remove the cakes later.
- In a mixing bowl, combine the dry ingredients using a hand whisk. Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In the stand mixer, cream the softened butter, white sugar, and brown sugar until light and fluffy.
- Then, add in the eggs, one at a time, beating after each addition.
- Next, add in the pumpkin puree, heavy whipping cream, and vanilla extract beating after each addition
- Add the dry ingredients to the wet ingredients in three parts combining completely before adding the next batch of dry mixture.
- Fill the prepared bundt cake pan with the mix 3/4 of the way.
- Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool 10 minutes before removing from pans to wire racks to cool completely.
- Once the cake is cooled, drizzle the glaze on top.
- Bundt Cake Cream Cheese Drizzle
- To make the cream cheese drizzle, start by beating the room temperature cream cheese until fluffy.
- Then, add in the powdered sugar and mix until combined.
- Next, add the milk and vanilla extract until combined.
- If needed, add more milk until the mixture is able to be drizzled. You can check by putting a spoon into the mix and seeing how it comes of the spoon.
- If it drizzles off the spoon, you are good to go. The variance in texture depends on milk choice. We like to use whole milk, but that is slightly thicker than skim or 2% milk.
- Drizzle on top of cooled cakes using a spoon or a drizzle tool.
Here are today’s #PumpkinWeek Recipes:
Savory:
Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife
Baked Goods & Desserts:
Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections
These are the perfect fall dessert!!
I have been wondering the same thing!
Not only the brown sugar, but in line 11 of the print out recipe, the instructions for making the bundt cake glaze drizzle, it does not say how much butter should be used. Would love to make this recipe but without specific instructions, I am hesitant.
Really would like to know how much butter, powdered sugar, vanilla and cinnamon for the glaze and how much brown sugar for the cake part…help please
Did not answer any of these important questions. Too bad as many of us would like to make it. Very disappointed
I used one cup brown sugar and 1 1/2 white sugar . In the oven now so I will update when done
Pretty crappy that she hasn’t answered questions.