Bity
This pumpkin bundt cake is the bake I pull out the moment the first tin of pumpkin lands in my trolley each autumn. It is soft, deep orange and warmly spiced, it stays moist for days because it is made with oil, and it wears a thick maple cream cheese icing that sets into glossy ribbons down every ridge.
In short, pumpkin bundt cake is a hand mixed batter of a whole 15 oz can of pumpkin, oil, brown and white sugar and warm spices, baked in a 10 to 12 cup fluted tin at 350°F (180°C) and topped with maple cream cheese icing. It takes about 80 minutes of prep and baking, plus cooling and setting time, makes 12 slices and comes to about 490 calories per iced slice.
I first made it for a Sunday lunch when I wanted something that looked far grander than the effort involved. Honestly, a fluted tin does all the decorating for you. Since then it has become my answer to every bake sale, harvest supper and Thanksgiving dessert table, because one tin feeds twelve and nobody guesses it only needs two bowls and a whisk.
Quick Breakdown
Why You’ll Love This Pumpkin Bundt Cake
- Two bowls and a whisk. The batter is stirred by hand, so there is no creaming and no stand mixer to wash up.
- It stays moist for days. Because the fat is oil and there is a whole tin of pumpkin in the batter, the crumb is still soft on day three.
- A whole tin of pumpkin. You use the full 15 oz can, so nothing is left lurking in the fridge.
- The icing is special. Cream cheese, butter and real maple syrup make a glaze that tastes like the top of a cinnamon roll.
- It feeds a crowd. In fact, one cake cuts into 12 generous slices, which is why I love it for holidays.
Ingredient Notes
- Pumpkin puree. One 15 oz can (425 g). Buy plain puree, not pie filling, which is already sweetened and spiced.
- All-purpose flour. 2 1/2 cups. Spoon it into the cup and level it off; scooping straight from the bag packs in too much and dries the crumb.
- Baking powder and baking soda. 2 teaspoons and 1 teaspoon. Together they lift a heavy, wet batter.
- Cinnamon and pumpkin pie spice. 1 1/2 teaspoons and 1 teaspoon. If your jar has been open since last year, a fresh pot of pumpkin pie spice makes a real difference.
- Salt. 1/2 teaspoon, to sharpen the spices.
- Granulated and brown sugar. 1 cup and 1/2 cup, packed. The brown sugar brings a gentle caramel note.
- Vegetable oil. 1 cup. Oil stays liquid when cool, so the crumb feels tender even straight from the fridge.
- Eggs, milk and vanilla. 4 large eggs, 1/4 cup milk and 2 teaspoons vanilla extract.
- For the icing. 4 oz softened cream cheese, 2 tablespoons softened unsalted butter, 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1 teaspoon vanilla and 1 to 3 tablespoons milk.
Tinned pumpkin is far more than a shortcut. University of Illinois Extension notes that a half cup of 100% pure canned pumpkin has about 45 calories, 3 grams of fibre and plenty of vitamin A, so it adds moisture and colour without much else.
Pumpkin Puree vs Pumpkin Pie Filling
This is the pumpkin bundt cake mistake I see most often, so it gets its own section. The two tins sit side by side on the shelf and look almost identical, yet they behave very differently in a batter.
| Pumpkin puree | Pumpkin pie filling | |
|---|---|---|
| What is in it | Cooked pumpkin only | Pumpkin plus sugar and spices |
| Label says | 100% pure pumpkin | Pie mix or pie filling |
| Use it here? | Yes | No, the cake turns too sweet and heavy |
Homemade puree works too. However, it is usually wetter than tinned, so drain it in a sieve for 30 minutes first.
How To Make Pumpkin Bundt Cake
1. Prepare the tin and oven. First, heat the oven to 350°F (180°C). Grease a 10 to 12 cup fluted tin thoroughly, working the fat into every groove, then dust it with flour and tap out the excess.
2. Whisk the dry ingredients. Next, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl until the spices are evenly speckled through.
3. Mix the sugars and oil. In a large bowl, whisk the granulated sugar, brown sugar and oil until they look like wet sand with no dry pockets of brown sugar.
4. Add the eggs, then the pumpkin. Then crack in the eggs one at a time, whisking after each. Stir in the pumpkin puree, milk and vanilla until the mixture is smooth and a bright, even orange.
5. Combine wet and dry. After that, add the dry ingredients gradually, folding with a spatula only until the last streak of flour vanishes. Stop there; extra stirring makes the crumb tough.
6. Fill the tin. Pour the batter evenly around the tin and smooth the top. A firm tap on the counter knocks out large air bubbles.
7. Bake. Bake for 55 to 65 minutes, until a toothpick pushed into the thickest part comes out clean.
8. Cool and turn out. Leave the cake in the tin for 15 minutes, then turn it out carefully onto a wire cooling rack and let it cool completely.
Make the Maple Cream Cheese Icing
9. Make the icing. Meanwhile, beat the cream cheese and butter until smooth; a hand mixer takes about a minute. Mix in the powdered sugar, maple syrup and vanilla until creamy, then add milk a tablespoon at a time until it falls from the spoon in a thick ribbon.
10. Ice and set. Finally, drizzle or spread the icing over the completely cooled cake. Let it set for about 20 minutes before slicing. For the look in my photos, finish with chopped toasted pecans and a light dusting of cinnamon.
Why Did My Cake Stick to the Pan?
A pumpkin bundt cake sticks when the tin is greased with butter, greased too early or has missed grooves, or when the cake is turned out at the wrong time. Grease every groove with shortening or baking spray just before filling, and turn it out after 15 minutes. These are the usual causes:
- Greasing with butter. King Arthur Baking explains that the milk solids in butter can act like glue, so use shortening or a non-stick baking spray instead.
- Greasing too early. Oil slides down and pools at the bottom of the tin. Grease just before the batter goes in.
- Missed grooves. Use a pastry brush and check the central tube, which is the spot most people forget.
- Turning out too soon or too late. Straight from the oven the crumb is fragile; left until cold, the sugars weld to the metal. Fifteen minutes is the sweet spot.
- A scratched tin. Old non-stick coatings lose their slip. If yours is worn, be extra generous with the grease and flour.
If it still clings, lay a hot, damp tea towel over the upturned tin for 10 minutes and then give it a gentle jiggle.
Tips for the Best Pumpkin Bundt Cake
- Bring the eggs and milk to room temperature first. Cold eggs make the oil seize into streaks, whereas warm ones blend into a silky batter.
- Check early. Dark tins bake faster, so start testing at 50 minutes if yours is nearly black.
- Test in two places. The toothpick should come out clean near the tube and near the outer edge.
- Ice only when the cake is completely cold. On a warm cake, cream cheese icing melts and slides straight off onto the plate.
- Toast the pecans in a dry pan for 3 to 4 minutes. As a result, they taste nuttier and stay crisp on the icing.
Storage and Freezing
- Fridge. Because of the cream cheese icing, keep your pumpkin bundt cake covered in the fridge for up to 5 days. Let slices sit out for 20 minutes before serving so the crumb softens.
- Room temperature. An un-iced cake keeps well wrapped on the counter for 2 days.
- Freezer. Freeze the un-iced cake, whole or in slices, wrapped twice, for up to 3 months. Thaw overnight in the fridge and ice it fresh.
- Make ahead. Bake the pumpkin bundt cake the day before and ice it on the day. Better yet, the spices deepen overnight.
Variations and Substitutions
- Chocolate chip. Fold 1 cup of chocolate chips into the finished batter.
- Nutty. Stir 3/4 cup of chopped toasted pecans or walnuts through the batter as well as scattering them on top.
- No pumpkin pie spice? Use an extra 1/2 teaspoon of cinnamon plus a pinch each of ginger, nutmeg and cloves.
- Simple finish. Skip the icing and dust the cooled cake with powdered sugar instead.
- Dairy-free cake. Swap the milk for oat or almond milk and choose the powdered sugar finish.
If you are still in a pumpkin mood, my pumpkin dump cake is even lazier, and these one-bowl pumpkin muffins use the same spices for breakfast. For a loaf with the same cosy feel, try my dark, sticky gingerbread loaf.
What to Serve With Pumpkin Bundt Cake
A slice needs very little: softly whipped cream, a scoop of vanilla ice cream, or simply a strong coffee. On a holiday table, I set this pumpkin bundt cake beside my easy pecan pie so there is something for the people who claim not to like pumpkin. In spring, the same tin makes a lovely base for a citrus bake, and my lemon pound cake is the one I turn to then.
Frequently Asked Questions
Baking Questions
What size tin do you need for a pumpkin bundt cake?
A 10 to 12 cup fluted tin. If you are unsure of the size, fill it with water using a measuring jug. The batter should come about two thirds of the way up.
Can you use butter instead of oil in a bundt cake like this?
Yes. Use the same amount, 1 cup, of melted butter, but the crumb will be a little firmer once cold. Because oil stays liquid, it gives the softest result.
How do you know when a pumpkin bundt cake is done?
After 55 to 65 minutes at 350°F (180°C), a toothpick in the thickest part comes out clean, the top springs back when pressed, and the edges have just begun to pull away from the tin.
Why is my pumpkin cake dense or gummy?
Usually because the batter was over-mixed after the flour went in, or pie filling was used instead of plain puree. Also check that your baking powder is still in date.
Can you use pumpkin pie filling instead of pumpkin puree?
No. Pie filling is already sweetened and spiced, so the cake turns too sweet and heavy. Use one 15 oz (425 g) can of plain puree labelled 100% pure pumpkin.
Icing and Storage
How do you make maple cream cheese icing thinner or thicker?
Yes. With 1 tablespoon of milk it is thick enough to spread like frosting. With 3 tablespoons it becomes a pourable glaze that runs down the ridges.
Does pumpkin bundt cake need to be refrigerated?
Yes, once iced, because of the cream cheese. Keep it covered in the fridge for up to 5 days. An un-iced cake keeps well wrapped at room temperature for 2 days.
Can I freeze pumpkin bundt cake?
Yes. Freeze the un-iced cake, whole or in slices and wrapped twice, for up to 3 months. Thaw overnight in the fridge, and then add the icing on the day you serve it.
How many calories are in a slice of pumpkin bundt cake?
About 490 calories per iced slice when the cake is cut into 12, with roughly 61 g carbohydrates, 38 g sugar, 25 g fat and 6 g protein. These figures are estimates and change with your ingredients.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 1 can pumpkin puree 15 oz
- 1/4 cup milk
- 2 teaspoons vanilla extract
Icing
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 to 3 tablespoons milk as needed
Instructions
Cake
- Heat the oven to 350°F (180°C). Thoroughly grease and flour a 10 to 12 cup fluted tin, coating every groove.
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.
- In a large bowl, whisk the granulated sugar, brown sugar and oil until well blended.
- Whisk in the eggs one at a time, then stir in the pumpkin puree, milk and vanilla until smooth.
- Add the dry ingredients gradually, folding just until no dry streaks remain.
- Pour the batter evenly into the tin and smooth the top.
- Bake for 55 to 65 minutes, until a toothpick in the centre comes out clean.
- Cool in the tin for 15 minutes, then turn out onto a wire rack and cool completely.
Icing
- Beat the cream cheese and butter until smooth.
- Mix in the powdered sugar, maple syrup and vanilla until creamy, then add milk 1 tablespoon at a time until smooth and pourable.
- Drizzle or spread over the completely cooled cake. Let it set for about 20 minutes before slicing.
