Pumpkin Bundt Cake: The Ultimate Pumpkin Bundt Cake Recipe

Name: Pumpkin Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2.5 cup all-purpose flour; 1 teaspoon baking soda; 2 teaspoon baking powder; 2.5 teaspoon pumpkin pie spice; 1 teaspoon cinnamon; 0.5 teaspoon ground star anise (optional); 0.5 teaspoon kosher salt; 0.5 cup unsalted butter, softened; 0.5 cup canola or vegetable oil; 1.25 cup granulated sugar; 0.5 cup packed light brown sugar; 3 large eggs; 2 teaspoon pure vanilla extract; 15 oz pumpkin puree ((not pie filling))

Introduction to Pumpkin Bundt Cake

Pumpkin Bundt Cake is a delightful dessert that brings the warm flavors of fall right to your kitchen. With its moist texture and rich pumpkin flavor, this cake quickly becomes a favorite among family and friends. Whether you are hosting a gathering or simply treating yourself, this recipe is sure to impress. Let’s dive into the world of Pumpkin Bundt Cake and explore how to make this scrumptious treat!

A Personal Story Behind My Pumpkin Bundt Cake Journey

I remember the first time I baked a Pumpkin Bundt Cake. It was a chilly autumn afternoon, and the aroma of cinnamon and pumpkin spices filled my home, instantly bringing a sense of warmth and comfort. This cake became a tradition in my family, often served at gatherings and celebrations. Every slice not only satisfied our sweet cravings but also created lasting memories around the table. I hope to share that same joy with you through this recipe!

What Makes This Pumpkin Bundt Cake Recipe Special?

This Pumpkin Bundt Cake recipe stands out for its perfect balance of spices and moisture. The combination of pumpkin puree, warm spices like cinnamon and pumpkin pie spice, and the addition of both butter and oil ensures a tender crumb that’s bursting with flavor. The cream cheese frosting adds a rich, tangy sweetness that perfectly complements the cake. Plus, it’s easy to prepare, making it a go-to recipe for both novice and experienced bakers alike.

The Full Pumpkin Bundt Cake Recipe

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground star anise (optional)
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup canola or vegetable oil
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
3 large eggs
2 teaspoons pure vanilla extract
15 oz can pumpkin puree (not pie filling)

Instructions

Preheat your oven to 350°F (175°C) with a rack in the center. This ensures even baking.
In a large mixing bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise (if using), and salt. Whisk these dry ingredients together and set aside.
In a stand mixer with the paddle attachment, or using a hand mixer, beat the softened butter, canola oil, granulated sugar, and brown sugar until the mixture is smooth and well combined.
Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until everything is blended.
Gradually add the flour mixture into the wet ingredients, beating just until no streaks of flour remain. Be careful not to overmix, as this can lead to a denser cake.
Grease a 12-cup bundt pan thoroughly to prevent sticking. Pour the batter into the pan, spreading it evenly.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps set the shape of the bundt cake.
For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, cinnamon, and vanilla, mixing well until combined. If needed, add a couple of tablespoons of milk to reach your desired consistency.
Once the cake is completely cool, drizzle the frosting over the top in a back-and-forth zigzag pattern for an elegant finish.
For a decorative touch, consider sprinkling some chopped nuts or pumpkin seeds on top of the frosting before it sets. This adds a nice crunch!
Store any leftover cake in the fridge or keep it at a cool room temperature.

Serving Suggestions and Variations for Pumpkin Bundt Cake

This Pumpkin Bundt Cake is delicious on its own, but you can elevate it further by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For those who enjoy a bit of crunch, adding chopped pecans or walnuts on top of the frosting is a great option. You can also experiment with the spices; try adding a pinch of nutmeg or cloves for an extra layer of flavor. If you’re looking for a healthier twist, consider using whole wheat flour or reducing the sugar slightly. The possibilities are endless!

Frequently Asked Questions About Pumpkin Bundt Cake

Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree can be used, but make sure it’s well-drained to avoid excess moisture.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet, bake for a few more minutes.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving for the best flavor and freshness.