Pumpkin bundt cakes are exquisite dessert centerpieces for parties. My 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.
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!
Pumpkin Bundt Cakes Shopping List
This is what you’ll need from the store before you make them.
- Unsalted Butter
- Dixie Crystals – Granulated Sugar
- 15 ounces pumpkin puree
- Heavy whipping cream
- Vanilla extract
- All-purpose flour
- Pumpkin Spice
- Baking Powder
- Baking Soda
Other Items You May Also Need
These items will help you make the cakes. They will make the entire process so much easier.
- Bundt cake pans
- Stand mixer or electric mixer
- Plastic Spatula
- Chocolate Drizzler
- Mini Cake Box Set
- Cooling Rack
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!
3/4 cup unsalted butter, softened not melted
2 and 1/2 cups white granulated sugar
3 large eggs
1 can (15 ounces) pumpkin puree
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 and 1/3 cups white all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Preheat oven to 350 degrees F.
Grease the bundt cake pan with butter.
In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.
Add in the eggs, one at a time, beating after each addition.
Add in the full can of pumpkin puree, one cup of heavy whipping cream, and one teaspoon of vanilla extract.
In another bowl, combine the 2 and 1/3 cups flour, one teaspoon pumpkin pie spice, one teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt. Mix.
Add the dry ingredients to the wet ingredients in three parts.
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.
For the bundt cake glaze drizzle: In a large bowl, beat eight ounces of cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon; beat until completely smooth.
Use the chocolate drizzle to drizzle the bundt cake glaze over the top of the bundt cakes.
Notes: The pumpkin spice bundt cake is best within 2-3 days
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!)
- 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.
Other Mix-In Ideas
I think my recipe tastes about as perfect as it gets. But there are lots of ways you can mix it up make it your own. If you change up my recipe at all, please leave a comment. I’d love to try your ideas too. Plus, others that read this recipe can learn from you too.
Here are a few variations I have read online:
- Live Well Bake Often – She actually puts a cream cheese filling inside hers. It looks like a really interesting texture and taste experience.
- Very Best Baking – They have a streusel filling (very interesting!) and a sour cream frosting. If you don’t like things that are too sweet, this might be a perfect variation for you.
- An Affair From the Heart – She used a cream cheese frosting and spread it on a lot thicker than I did. It reminds me of a birthday cake consistency. And then she sprinkled nuts on top. I think the nuts add a really fantastic earthy taste and texture.
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
Pumpkin bundt cake is perfect centerpieces for parties. They bake beautifully! Follow this recipe and you’ll have the most amazing fall dessert.
- 3/4 cup unsalted butter, softened not melted
- 2 and 1/2 cups white granulated sugar
- 3 large eggs
- 1 can (15 ounces) pumpkin
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 and 1/3 cups white all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- Preheat oven to 350 degrees F.
- Grease the bundt cake pan with butter.
- In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.
- Add in the eggs, one at a time, beating after each addition.
- Add in the full can of pumpkin puree, one cup of heavy whipping cream, and one teaspoon of vanilla extract
- In another bowl, combine the 2 and 1/3 cups flour, one teaspoon pumpkin pie spice, one teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt. Mix.
- Add the dry ingredients to the wet ingredients in three parts.
- 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.
- For the bundt cake glaze drizzle: In a large bowl, beat eight ounces of cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon; beat until completely smooth.
- Use the chocolate drizzle to drizzle the bundt cake glaze over the top of the bundt cakes.
TUESDAY SEPTEMBER 18 FINAL HTML
Here are today’s #PumpkinWeek Recipes:
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