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Pumpkin Bundt Cake
5 from 32 votes

Pumpkin Bundt Cake

This Pumpkin Bundt Cake features a rich blend of warm spices like cinnamon, ginger, allspice, and nutmeg combined with pumpkin puree for moist texture. It's baked in a bundt pan to develop a tender crumb with a caramelized crust. The cream cheese glaze adds a smooth, tangy finish. It makes an ideal dessert or snack during the autumn season when pumpkin flavors are popular.

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 14 servings
Calories: 456 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

Pumpkin Bundt Cake
  • 1 cup butter softened, unsalted
  • 1 cup granulated sugar
  • 1 cup light brown sugar firmly packed
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon ground nutmeg
  • 4 egg room temperature preferred, large
  • 15 oz pumpkin puree canned
  • 1 cup sour cream
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
Cream Cheese Glaze
  • 2 oz cream cheese softened
  • 2 Tablespoons butter salted or unsalted, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350F (175C) and thoroughly grease and flour a 12-cup bundt pan (tap out excess flour). Set aside.
  2. In a large mixing bowl, combine butter, sugars, and spices (cinnamon, ginger, allspice, nutmeg) and use an electric mixer to cream together until light and fluffy and well-combined (about 2-3 minutes on high speed).
  3. Add eggs, one at a time, stirring very well after each addition (about 30 seconds after each addition on high speed).
  4. Stir in pumpkin, sour cream, and vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. With mixer on low-speed or, stirring with a spatula, gradually stir dry ingredients into wet (I do this in 3-4 parts).
  7. Pour batter into greased bundt pan and bake for 60 minutes or until a wooden skewer inserted into the thickest part comes out clean or with moist crumbs.
  8. Allow to cool in pan for 30 minutes then carefully invert onto cooling rack and allow to cool completely before icing.
Cream Cheese Glaze
  1. In a microwave-safe bowl, stir together cream cheese and butter until smooth and creamy.
  2. Gradually stir in powdered sugar until combined, then stir in vanilla extract.
  3. Transfer bowl to the microwave and microwave in 5-10 second intervals, stirring in-between, until mixture is melty and pourable.
  4. Drizzle or pour over bundt cake. Allow glaze to firm before slicing and serving.

Notes

  • Store the finished cake in an airtight container at room temperature to maintain freshness for up to 4-5 days.

Nutrition Information

Serving 1serving Calories 456kcal (23%) Carbohydrates 63g (21%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 100mg (33%) Sodium 324mg (14%) Potassium 166mg (4%) Fiber 2g (8%) Sugar 40g (80%) Vitamin A 5408IU (108%) Vitamin C 1mg (1%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 14 servings

Amount Per Serving

Calories 456

% Daily Value*

Serving 1serving
Calories 456kcal 23%
Carbohydrates 63g 21%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 324mg 14%
Potassium 166mg 4%
Fiber 2g 8%
Sugar 40g 80%
Vitamin A 5408IU 108%
Vitamin C 1mg 1%
Calcium 82mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.