Pumpkin Bundt Cake

This easy Pumpkin Bundt Cake is the perfect fall dessert. Topped with cream cheese frosting and topped with pecans, this pumpkin spice cake is a slice of comfort.

Bundt Cakes are made in that distinctive ring-shaped cake pan, and have been popular since the 1950s and 1960s. They are such a traditional cake that brings on the nostalgia of comfort!

Pumpkin all the things season may be coming to an end, yet let’s prolong it a little more with this Pumpkin Bundt Cake recipe. Classic, meets popular, meets delicious! It’s the perfect pumpkin flavor for fall.

I’m not a massive fan of the fall season, but all things pumpkin sure does ease the blow, doesn’t it? I love cuddling in and enjoying pumpkin desserts such as our Pumpkin Spice Poke Cake and Pumpkin Spice Cream Cheese Muffins (trust me, they taste like dessert) for example.

Each bite of this pumpkin bundt cake recipe will have you thinking you’re at your local coffee shop, and sipping on a flavourful seasonal beverage. Yet instead, you’ll be comfy at home, having a slice of this cake and taking in the warm fall spices.

This recipe results in a light and moist cake that tastes like one of the most popular fall drinks, yet in the form of an epic and tasty dessert.

While I have many pumpkin recipes here at My Organized Chaos, Even breakfast like these Maple Pumpkin Overnight Oats.

Yet this flavorful pumpkin bundt cake recipe? It pretty much takes the cake {pun intended}. It’s a moist pumpkin bundt cake that will have you looking forward to the cooler months.

How to Make Pumpkin Bundt Cake

You’ll need the following ingredients to make this Pumpkin Cake:

• vegetable oil
• unsweetened applesauce
• large eggs
• canned pumpkin puree (not pumpkin pie filling)
• vanilla extract
• granulated white sugar
• all purpose flour
• baking soda
• nutmeg
• allspice
• cinnamon
• salt
• cream cheese (room temperature)
• icing sugar
• milk
• pecans

To Make: Preheat an oven to 350 degrees and prepare your bundt cak pan with non-stick cooking spray. In a medium bowl, beat the eggs and then add in the oil, applesauce, pumpkin and vanilla. Mix well until combined.

Soft together all the dry ingredients in a large bowl, then add the wet ingredients (pumpkin mixture) to the flour mixture until combined. You can do this by hand with a wooden spoon, or use a hand mixture on medium speed. Alternatively, if you’d like to use a mixer, make sure to use the paddle attachment.

When combined, pour batter into the prepared bundt pan and bake. Cool and then invert onto a wire cooling rack until completely cooled.

Mix together the frosting ingredients and drizzle all over the cooled bundt cake, and then sprinkle pecans on top of the cake. The full recipe is below!

Pumpkin Bundt Cake Tips

You can substitute the nutmeg, all spice and cinnamon for pumpkin pie spice. I have found them to be similar in nature, and handy to have in the Autumn months.

To keep this best pumpkin cake at its best, make sure to store in an airtight container or covered with plastic wrap. It’ll stay good for up to 5 days.

With classic fall flavours such as pumpkin, cinnamon and nutmeg – the flavours burst with the addition of a mouthwatering cream cheese icing.

This pumpkin spice bundt cake recipe is the perfect treat to have on a chilly day in fall with a hot cup of coffee. This perfect dessert also makes an excellent choice as a thanksgiving dessert!Enjoy the best Pumpkin Bundt Cake with Cream Cheese Frosting. It’s so good!

Also, don’t forget to try my delicious Carrot Cake with Cream Cheese Frosting recipe which is also a perfect Autumn recipe. This recipe, my friends? It’s to die for!

More Pumpkin Desserts:

• No Bake Marshmallow Pumpkin Pie
• Pumpkin Pie Turnovers
• Maple Pumpkin Pie
• Pumpkin Creme Brulee

Pumpkin Bundt Cake

Yield: 12 people

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Each bite of this Pumpkin Bundt Cake will remind you of your favourite seasonal drink. Yet instead, you'll be comfy at home, having a slice of this dessert.  

Print

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 3 large eggs
• 1 15oz can pumpkin (not pie filling)
• 1 tsp vanilla extract
• 2 1/2 cups granulated sugar
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/4 tsp salt

FROSTING

• 4 oz cream cheese (softened)
• 2 cups icing sugar
• 1 tsp milk

TOPPING

• pecans, optional

Instructions

1. Preheat oven to 350 degrees.
2. Start by preparing your bundt pan with a non-stick spray.
3. In a small bowl, beat the eggs. Then, add in the oil, applesauce, pumpkin and vanilla. Mix until combined.
4. Take all of your dry ingredients – flour, sugar, baking soda, spices and salt – and sift them together into a large bowl. Add in the pumpkin mixture and mix until combined.
5. Pour into a prepared bundt pan and bake for about an hour. Check with a toothpick to ensure doneness. 
6. Cool for 10-15 minutes and then invert onto a wire rack until completely cooled
7. Mix together the frosting ingredients and drizzle all over the cake, topping with pecans (optional).

Nutrition Information:

Yield: 12 Serving Size: 12 people
Amount Per Serving: Calories: 467Saturated Fat: 9gCholesterol: 51mgSodium: 201mgCarbohydrates: 83gFiber: 1gSugar: 62gProtein: 4g

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