Name: Easy Pumpkin Bundt Cake (So Moist!)
Prep time: 15 min
Cook time: 50 min
Total time: 185 min
Ingredients: 3¼ cups all-purpose flour; ¼ cup cornstarch; 2¾ tsps baking powder; ¾ tsp baking soda; ¾ tsp salt; 3½ tsps ground cinnamon; 1½ tsps ginger powder; ¾ tsp ground nutmeg; ¾ tsp allspice; ¼ tsp ground cloves; 1¼ cups white granulated sugar; ¾ cup soft light brown sugar; 4 large eggs (room temperature); 1¼ cups vegetable oil (I use canola oil); 1¾ cups pumpkin puree (I use Libby's 100% canned pumpkin (see note 1 for fresh pumpkin option)); ⅓ cup whole milk (room temperature); 1 tbsp vanilla extract/essence; 2 cups powdered sugar (also known as icing/confectioners' sugar); 2 tsps unsalted butter (melted); ½ tsp vanilla extract/essence; ¾ cup cream cheese (room temperature); ⅛ tsp ground cinnamon; ¼ cup walnuts or pecans (roughly chopped)

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If you love pumpkin desserts, you’re going to LOVE this pumpkin bundt cake! It’s SO soft and moist, packed with pumpkin and warm spices, and topped with a creamy cinnamon cream cheese glaze. Add some crunchy nuts on top, and you’ve got the most delicious, cozy fall dessert!

This pumpkin bundt cake is made using the same cake base as my 5-star-rated pumpkin layer cake, paired with the cream cheese glaze from my carrot bundt cake. I added a little cinnamon to the glaze for extra warmth and finished the cake with roughly chopped walnuts for some crunch. The combination came together beautifully on the first try, and I couldn’t be happier with how it turned out!

Why You’ll Love This Recipe

SO soft and moist: Made with pumpkin puree and oil, this cake has a wonderfully tender texture that stays moist for days.

Packed with fall flavors: Warm spices like cinnamon, ginger, nutmeg, and cloves give this cake that cozy pumpkin spice flavor we all LOVE!

The BEST cream cheese glaze: The creamy glaze is made with cream cheese and a hint of cinnamon for an extra kick that pairs perfectly with the pumpkin cake.

Easy to make: No complicated steps or fancy techniques are needed! Just combine the wet and dry ingredients and bake.

Beautiful enough for any occasion: The bundt shape, drippy cream cheese glaze, and crunchy chopped walnuts make this cake look SO impressive with minimal effort!

Tips for the Best Pumpkin Bundt Cake

This pumpkin bundt cake is pretty easy to make, but there are a few things that’ll help you get the BEST results! Here are my top tips for a soft, moist cake that releases beautifully from the pan and has the perfect cream cheese glaze on top.

Grease your bundt pan well: Make sure you generously grease every groove and corner of your bundt pan to help the cake release cleanly. I like using my homemade cake release, but you can also use baking spray that contains flour.

Measure your ingredients accurately: Baking is all about getting the ratios right! I always recommend using a scale to ensure your cake has the perfect soft, moist texture.

Don’t overmix the batter: Once you add the dry ingredients to the wet ingredients, gently fold everything together with a spatula until just combined. Overmixing can develop too much gluten, resulting in a tougher cake.

Let the cake cool before removing it: Allow the cake to cool in the bundt pan for about 30 minutes before carefully turning it out onto a wire rack. If it’s sticking, gently loosen the edges with a thin spatula or knife.

Make sure the cake is completely cool before glazing: If the cake is still warm, the cream cheese glaze can melt and slide right off! Let the cake cool completely before pouring the glaze over the top for those beautiful drips down the sides.

How to Make Pumpkin Bundt Cake

You can find the full list of ingredients for this pumpkin bundt cake recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is just a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).

Preheat the oven to 350°F (180°C) conventional. Generously grease a 12-cup bundt pan with homemade cake release or baking spray containing flour, making sure to coat all the grooves and corners well. Set aside.

In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Using a whisk, mix until evenly combined, then set aside.

In a large bowl, whisk together the white sugar, brown sugar, eggs, oil, pumpkin puree, milk, and vanilla until smooth and well combined.

Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined and no streaks of flour remain. Be careful not to overmix.

Pour the batter into the prepared bundt pan and smooth the top. Gently shake the pan to help the batter settle into the grooves, then lightly tap it on the counter to remove any large air bubbles.

Bake for 50–60 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs attached.

Allow the cake to cool in the pan for 30 minutes before carefully turning it out onto a wire rack. If needed, gently loosen the edges with a thin spatula or knife. Let the cake cool completely before glazing.

To make the cream cheese glaze, add the powdered sugar, melted butter, room-temperature cream cheese, vanilla, and cinnamon to a medium bowl. Using a hand mixer or stand mixer on low speed, mix until smooth and well combined. The glaze should be fairly thick so it sits nicely on top of the cake and slowly drips down the sides.

Once the cake has cooled completely, use a serrated knife to trim the bottom if needed so the cake sits flat on a serving plate. Turn the cake right side up, pour the glaze evenly over the top, and allow it to drip naturally down the sides.

Sprinkle with roughly chopped walnuts or pecans for extra crunch, then slice and enjoy!

How to Store Pumpkin Bundt Cake

Because this cake is topped with a cream cheese glaze, store it in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, let slices sit at room temperature for a little while before serving.

You can also freeze the unglazed cake by wrapping it tightly in plastic wrap and placing it into an airtight container for up to 3 months. Thaw overnight in the refrigerator before adding the glaze. I haven’t tested freezing the cake with the cream cheese glaze, so I recommend adding it after thawing.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, I recommend using pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which will affect the flavor and sweetness of the cake.

Can I make this pumpkin bundt cake ahead of time?

Yes! You can bake the cake a day ahead and let it cool completely before storing it in an airtight container at room temperature. Add the cream cheese glaze and chopped nuts closer to serving for the prettiest finish. Keep in mind, once the glaze is on the cake it will need to be stored in the fridge.

How do I stop my bundt cake from sticking to the pan?

The key is to grease the entire inside of your bundt pan really well, including all the grooves and corners. Allow the cake to cool in the pan for about 30 minutes before carefully turning it out onto a wire rack.

Can I make the cream cheese glaze thicker or thinner?

The glaze should be thick enough to sit on top of the cake while slowly dripping down the sides. If it’s too thin, you can mix in a little more powdered sugar. If it’s too thick to pour, adjust it gradually until you reach your desired consistency.