This pumpkin bundt cake is the best dessert to serve this fall season! It's super moist and perfectly spiced with fall flavors, topped with the most amazing cream cheese frosting, and makes your house smell like autumn heaven.

This easy-to-make pumpkin spice bundt cake comes together with minimal prep, and in just 60 minutes of baking time, you'll have a cake that is simple and beautiful, and tastes incredibly moist and delicious!

If you're like me, when the weather starts to get crisp, you crave all things pumpkin! Make sure to check out these other delicious pumpkin recipes to fill that sweet tooth- Pumpkin Chocolate Chip Cookies, Best Pumpkin Doughnuts with Cinnamon Sugar, and Pumpkin Pecan Coffee Cake.

This pumpkin bundt cake is a favorite for its moistness, warm spiced flavors and creamy frosting. It really is the ideal cake for sharing too! The name "bundt" is derived from the German word "bundkuchen," which means "a cake for a gathering." For that very reason, this is one of my go-to recipes for autumn entertaining and gatherings.

It also has an understated simple elegance that is a showstopper! It's the perfect fall dessert and makes the most beautiful gift. Its dense, moist cake has all the classic flavors of fall, warm spices and pumpkin purée, and is topped off with gorgeous, creamy, cream cheese frosting. Family and friends will fall in love after one bite and this pumpkin bundt cake recipe will become a favorite of theirs, too!

Why You’ll Love this Pumpkin Bundt Cake

• It's so easy to make with minimal prep
• no-fuss pourable frosting
• Perfect dessert for entertaining
• Great for Halloween parties
• Few Ingredients - mostly pantry staples
• Beautiful gift to share with family, friends, and neighbors

Autumn is the season for all things pumpkin! This pumpkin bundt cake recipe will delight anyone you share it with. The moist richness of flavor will leave everyone craving more.

Pumpkin Bundt Cake Ingredients

• Eggs – We always use large eggs.
• Pure Vanilla extract – I always buy the best vanilla extract I can find, or make my own. It makes such a huge difference to use a good quality vanilla!
• White granulated sugar-
• Flour – I always use the spoon and level method. Fluff your flour in its container. Then, spoon it into the measuring cup and level across the top with a knife or other utensil.
• Canned pumpkin puree- NOT pumpkin pie filling - You can use canned pumpkin puree for this recipe, but if you'd like to use homemade pumpkin puree, make sure to check out my recipe Easy Pumpkin Puree Recipe- Better Than Canned Pumpkin.
• Baking Soda
• Salt - I use a fine sea salt, but you can substitute whatever you have on hand.
• Ground cinnamon -  I always refresh my cinnamon in the fall so I can use it all through the holidays! I love cinnamon!
• Ground Nutmeg- It is important to use fresh spices. If you are using older spices, consider increasing your amount in this recipe to maintain the flavor.
• Ground Ginger
• Cloves
• Vegetable oil (or canola)
• Butter - (room temperature is important) Salted works best in this recipe. If you use unsalted butter, just make sure to add an extra pinch of salt to the recipe.
• Cream cheese - (room temperature is important)
• Powdered sugar - I spoon and level my powdered sugar just like flour
• Whole milk - Whole milk is best here, but you can use anything you have on hand.

Recipe Variations

• Try adding chopped walnuts or pecans for added texture and flavor.
• Frost the entire cake instead of drizzling cream cheese frosting on the top if you like extra frosting.
• Make a chocolate chip pumpkin bundt cake by adding in 1½ cups of chocolate chips to your batter.

How to Make Pumpkin Bundt Cake

Pumpkin Bundt Cake

1. Preheat oven to 350°.
2. Grease (and flour if desired) a standard bundt pan and set aside.
3. In a medium mixing bowl, whisk together flour, baking soda, salt and spices.
4. In a separate large mixing bowl, beat the eggs. Add oil and sugars and beat until well combined. Add pumpkin and beat until smooth.
5. Add the dry ingredients to the wet ingredients half at a time and stir until just completely combined.
6. Bake for 55-60 minutes or until toothpick comes out clean. Do not overbake or your cake will be dry.
7. Cool cake completely before drizzling frosting over the top.

Frosting

1. Beat butter and cream cheese until nice and smooth. Add powdered sugar, vanilla and milk. Add enough milk to reach desired consistency- thick enough to sit on the cake, but thin enough to pour or drizzle.

The full printable recipe is below.

Tips

• Allow your cake to cool for 20 minutes before flipping it onto a plate. Once on a plate, allow it to cool completely before drizzling on the frosting.
• This recipe makes a generous amount of frosting, so use as little or as much as you would like. You could always reserve some for individual slices after serving as well.
• The best technique to use when measuring the flour for this recipe is the spoon and level technique. I always fluff my flower in the container first and then lightly spoon it into the measuring cup.
• Mix wet ingredients well before combining with the dry ingredients.

Frequently Asked Questions

How do you make a bundt cake perfectly?

One of the biggest tips I can give you is to let your cake cool, this will help to form the perfect looking cake. Pay special attention to the required cooling time as allowing it to sit in the pan for too long will cause the cake to become damp and stick to the sides and bottom of the pan. Once the cake has cooled to its required slightly, tap the pan firmly a few times and shake it gently to help loosen the cake before flipping. Then flip the pan onto a plate or rack, lift it off slowly, shaking and tapping to help guide it out if needed, and then let the cake continue to cool completely. If you have a stubborn spot, try to break it loose using something soft like a tiny rubber spatula.

What's the secret to a moist cake?

The secret to a moister cake is vegetable oil. Butter (melted) will give your cake more flavor but if you're looking to have a more moist cake, vegetable oil is the way to go. If you would like to play with the recipe, try using a combination of melted butter and vegetable oil.

What is it used for?

• Great for Halloween parties
• Perfect dessert for entertaining
• Beautiful gifts for family, friends and neighbors

What kind of pan should I use?

Use a standard Bundt cake pan. I picked up my pan at a yard sale years ago but you can find them at many kitchen supply and big box stores. I used a standard shape here.

How to Store

Refrigerator- store, covered in the refrigerator for up to 3 days.

Room Temperature- Pumpkin bundt cake stays fresh for up to 3 days at room temperature as long as you store the icing separately in the fridge and frost it right before serving.

Freezer- This cakes freeze great! Just make sure before placing it in the freezer, you've allowed it to cool completely and you've wrapped it tightly up and stored it in a zip lock bag. Before serving, remove from the freezer and allow to thaw completely. Make frosting, frost and serve!

More Fall Favorites That We Love

Spiced Pumpkin Maple Syrup

Apple Crumble Pie

Meltaway Cinnamon Sugar Baked Doughnuts

If you make this recipe, please rate it below- and I would love to see! Tag me on Instagram @ellaclaireblog

You will love these other beautiful and delicious pumpkin recipes!

Pumpkin Bundt Cake with Cream Cheese Frosting by Ella Claire & Co. | Cranberry Pumpkin Bars by Inspired by Charm | Baked Pumpkin Brie by French Country Cottage

Gluten and Dairy-Free Pumpkin Chocolate Chip Cookies by Zevy Joy |
Old Fashioned Pumpkin Gingerbread Cake by Handmade Farmhouse