Easy Pumpkin Bundt Cake (So Moist!)
Print PinIf 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!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 3¼ cups (390 g) all-purpose flour
- ¼ cup (25 g) 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 (250 g) white granulated sugar
- ¾ cup (150 g) soft light brown sugar
- 4 large eggs - room temperature
- 1¼ cups (255 g) vegetable oil - I use canola oil
- 1¾ cups (430 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 1 for fresh pumpkin option)
- ⅓ cup (80 g) whole milk - room temperature
- 1 tbsp vanilla extract/essence
Cream Cheese Glaze
- 2 cups (240 g) powdered sugar - also known as icing/confectioners' sugar
- 2 tsps (10 g) unsalted butter - melted
- ½ tsp vanilla extract/essence
- ¾ cup (170 g) cream cheese - room temperature
- ⅛ tsp ground cinnamon
For Decorating (OPTIONAL)
- ¼ cup (25 g) walnuts or pecans - roughly chopped
Instructions
- Preheat the oven to 350°F (180°C) conventional (see note 2 if using a convection oven with a fan). 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!
Notes
Note 1. If using canned pumpkin, ensure that it's 100% pumpkin (do not use pumpkin pie filling). Although I would recommend using canned pumpkin, fresh pumpkin will work too. You just want to make sure there isn't too much liquid in your homemade pumpkin puree. The best way to achieve this is to roast your pumpkin, not steam it. Check out this article.
Note 2. The fan-forced (convection) function cooks cakes/cupcakes faster, so if baking in this mode then you will need to decrease the baking temperature to 320°F (160°C) so that the cake/cupcakes bake at the same rate as mine 🙂
Nutrition
Calories: 499kcal | Carbohydrates: 93g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 558mg | Potassium: 320mg | Fiber: 3g | Sugar: 60g | Vitamin A: 6015IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 3mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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