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Pumpkin Bundt Cake
5 from 50 votes

Pumpkin Bundt Cake

Pumpkin Bundt Cake combines spiced pumpkin batter with a cinnamon-sugar filling, baked in a bundt pan to create a moist, tender cake with a sweet, spiced swirl inside. A cinnamon-spiced icing completes the dessert. The cake balances pumpkin flavor, warm spices, and a tender crumb, suited for autumn occasions and dessert servings.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 701 kcal
Course: Cake
Cuisine: American

Ingredients

Cake
  • 1 cup butter softened, salted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 egg room temperature, large
  • 1 cup pumpkin not pumpkin pie filling, canned
  • 1 cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 Tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
Filling
  • 1 cup light brown sugar packed
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 Tablespoons butter softened, salted
Icing
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup heavy cream
  • 2 Tablespoons butter softened, salted

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Beat the butter, granulated sugar, and brown sugar together in a large bowl until creamy and light, about 2-3 minutes.
  3. Add the eggs, pumpkin, sour cream, and vanilla, beating until combined. Be sure to scrape the bottom and sides of the bowl so everything gets evenly combined.
  4. Add the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mix just until combined. Set aside.
  5. Make the filling by combining the brown sugar, flour, cinnamon, pumpkin pie spice, and butter in a medium bowl. Mix well until evenly combined and the mixture has a sandy texture.
  6. Spray a 12-cup bundt pan with baking spray, then spread half of the cake batter into the pan. Spoon the brown sugar filling onto the batter, mounding it in the middle and trying to stay away from the edges as much as possible.
  7. Spoon the remaining batter on top of the filling and spread into an evenly layer.
  8. Bake for 45-50 minutes until a skewer inserted into the center of the bundt cake comes out clean with just a few crumbs. Cool for 10-15 minutes before flipping the pan over onto a wire rack or cake plate. The cake should slide right out.
  9. Once the cake has cooled, make the icing by mixing the powdered sugar, cinnamon, heavy cream, and butter in a medium bowl until creamy and smooth. It should be pourable but thick. If necessary, add a little extra heavy cream to thin out the icing or additional powdered sugar if the icing is too thin.
  10. Pour the icing over the cooled cake. You can serve the cake immediately or let the icing firm up a bit for an hour or two before covering with a cake dome to keep fresh.

Notes

  • Store the cake in an airtight container at room temperature for up to 4 days.
  • Freeze the cake for up to 3 months; thaw completely before serving.
  • For best results, freeze the icing separately and frost the thawed cake just before serving.
  • You may use two loaf pans instead of a bundt pan if preferred.
  • If pumpkin pie spice is unavailable, substitute with 1/2 teaspoon each of ground ginger and nutmeg plus 1/4 teaspoon ground allspice and cloves.

Nutrition Information

Calories 701kcal (35%) Carbohydrates 112g (37%) Protein 6g (12%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 122mg (41%) Sodium 596mg (25%) Potassium 193mg (4%) Fiber 2g (8%) Sugar 83g (166%) Vitamin A 4043IU (81%) Vitamin C 1mg (1%) Calcium 94mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 701

% Daily Value*

Calories 701kcal 35%
Carbohydrates 112g 37%
Protein 6g 12%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 122mg 41%
Sodium 596mg 25%
Potassium 193mg 4%
Fiber 2g 8%
Sugar 83g 166%
Vitamin A 4043IU 81%
Vitamin C 1mg 1%
Calcium 94mg 9%
Iron 3mg 17%

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