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Pumpkin Pie Bundt Cake is full of the classic fall flavors. It's an easy cake batter to whip up and bakes up pretty enough for holiday gatherings!
Tis the season for Pumpkin! It's that time of year for pumpkin cake, pumpkin muffins, pumpkin cookies, pumpkin ravioli (Yes! and it's pretty darn tasty!), pumpkin oatmeal, pumpkin bars and my hubby's favorite: pumpkin pie! The list could go on and on with what you could make with pumpkin. Mostly sweets, but I have had my share of savory as well and it is just as delicious. This Pumpkin Pie Bundt Cake is definitely a sweet pumpkin treat! Has all the flavors of pumpkin pie, but with a cream cheese frosting!
This post was originally posted on 11/02/2016 and updated on 11/25/2020.
Pumpkin Spice Bundt Cake Ingredients
- Pumpkin Puree
- Sugar
- Eggs
- Oil
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Whole Wheat Flour
- Baking Soda
- Cinnamon
- Pumpkin Pie Spice
- Salt
- Cream Cheese
- Powdered Sugar
- Milk
Pumpkin Puree vs. Pumpkin Pie Mix
Pureed Pumpkin is pure pumpkin with no added ingredients whereas Pumpkin Pie Mix is already mixed with a sweetener and spices. Make sure you have pumpkin puree for this recipe.
What oil works best for Pumpkin Cake?
I usually use canola oil, but have also used refined coconut oil too. Both of them work well. You can also use vegetable oil. If you use coconut oil, make sure it is melted and the rest of the ingredients are at room temperature. No need to worry, it doesn’t make the cake taste like coconut. Refined coconut oil has a neutral taste.
Do I have to use Whole Wheat Flour?
Nope, you can substitute the whole wheat flour for all purpose flour if you prefer.
How to Make Pumpkin Pie Bundt Cake From Scratch
Step 1: Make the Cake Batter
In a large mixing bowl, or stand mixer, whisk together the pumpkin, sugar, eggs, oil, and vanilla extract. Whisk until smooth. Add the flours, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk together until everything is incorporated.
Step 3: Bake the Cake
Liberally grease a 9 inch bundt pan with non stick spray. Pour the batter into the greased pan and spread it around evenly. Tap the pan on the counter a few times to get out any air bubbles. Bake the cake in a 350° on the center rack for 50-55 minutes or until a toothpick or cake tester inserted in the center of cake comes out clean.
Step 4: Invert Cake
Let the cake cool in the pan for 5 minutes. Set a timer. 5 minutes is the perfect amount of time for the cake to firm up and slide out of the pan easily. Use a wire rack or plate and set it over the cake. Using oven mits and both hands, flip the cake, and gently lift the pan off the cake. Let cake cool completely on wire rack or plate.
Do not let it cool any longer than 10 minutes. The cake will become damp and start to stick to the pan, which will result in a broken cake.
How to Make Cream Cheese Frosting for Pumpkin Pie Cake
Beat the cream cheese until it is fluffy. Add the powdered sugar and beat well until combined. Add in the vanilla and milk. Beat frosting for 1-2 minutes until light and fluffy.
Add the frosting to a piping bag or zip top bag. Snip a small piece of the corner and decorate the cake as desired. Or you can use an off set spatula and spread the frosting all over the top of the cake.
If you want a little extra pumpkin spice flavor and ¼ teaspoon of pumpkin pie spice to the frosting!
How to Store Pumpkin Pie Bundt Cake
Assuming you have any of this decadent cake left, store the leftovers in the fridge. I store it in the fridge because of the cream cheese frosting. However, if you know you will only be serving a few pieces of cake, don't frost the cake. Frost each individual piece of cake before you serve it. That way, you can leave the cake on the counter tightly covered and store the extra frosting in the fridge. Storing cake in the fridge can ultimately dry it out if left in there for too long. Dry cake is not any good!
Can Pumpkin Pie Bundt Cake be Frozen
Yes, this cake freezes well. To freeze any extra cake, slice it into pieces and place in a freezer safe air tight container. If you want to freeze them in a zip top bag or stack the pieces of cake in a container, first you will need to flash freeze them on a sheet pan. Once frozen, you can place in a freezer safe zip top bag between layers of wax or parchment paper. Or wrap them individually with plastic wrap and then place in zip top bags. The pieces of cake will last 3 months in the freezer.
Another options is the freeze the entire cake. Wrap it tightly with plastic wrap and then place the cake in a freezer safe air tight container or zip top bag. This way works well, if you plan on serving the entire cake when it is thawed.
To thaw slices or entire cake: Thaw slices in the fridge or on the counter. Thaw the entire cake in the fridge over night.
More Cake Recipes to Enjoy
- Banana Cake with Cream Cheese Frosting
- Almond Cake with Sweetened Condensed Milk Frosting
- Pumpkin Cupcakes with Cinnamon Frosting
- Coffee Cupcakes with Mocha Buttercream
- Chocolate Zucchini Cake
Wow your guests or family with this pretty and delicious Pumpkin Pie Bundt Cake and let me know how much everyone loves it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Pumpkin Pie Bundt Cake
Ingredients
For the Cake:
- 14 oz can pumpkin puree, 1 can
- 2 cups sugar
- 4 large eggs
- 1 cup canola oil, refined coconut or vegetable work too
- 1 teaspoon pure vanilla extract
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
For the Frosting:
- 8 oz cream cheese, softened to room temp
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon milk or water
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- Grease a bundt pan liberally, making sure to get all the cracks and crevices.
- In a large mixing bowl, or with stand mixer, whisk together the pumpkin, sugar, eggs, oil and vanilla until thoroughly combined and smooth.
- Add in flour, soda, cinnamon, pumpkin pie spice, and salt.
- Mix until just completely combined.
- Pour cake batter into greased bundt pan and spread around evenly. Tap the pan on the counter a few times to remove any large air bubbles.
- Bake on center rack in center of oven for 50-55 minutes or until a toothpick or cake tester inserted in center comes out clean.
- Let cool in pan for 5 minutes (and only 5 minutes) before inverting to wire rack, plate or cake stand. Let cool completely before frosting.
For the Frosting:
- Beat cream cheese until fluffy.
- Add in powdered sugar and beat until combined.
- Add in vanilla and milk. Add more milk to reach desired consistency if needed.
- Beat for 1-2 minutes until frosting is light and fluffy.
- Add frosting to piping bag or zip top bag, snip corner and frost cake as desired. Or using an offset spatula, spread frosting on top of cake.
Genie says
YUM! That looks good.