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!
Each bite of this 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.
This recipe results in a light and moist cake that takes one of the most popular fall drinks into an epic an tasty dessert.
While I have many pumpkin recipes here at My Organized Chaos, this one pretty much takes the cake {pun intended}.
With classic fall flavours such as pumpkin, cinnamon and nutmeg – the flavours burst with the addition of a mouthwatering cream cheese icing. Pecans as a topping are optional, yet encouraged!
Enjoy!
Pumpkin Bundt Cake
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.
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
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Preheat oven to 350 degrees.
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Start by preparing your bundt pan with a non-stick spray.
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In a small bowl, beat the eggs. Then, add in the oil, applesauce, pumpkin and vanilla. Mix until combined.
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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.
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Pour into a prepared bundt pan and bake for about an hour. Check with a toothpick to ensure doneness.
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Cool for 10-15 minutes and then invert onto a wire rack until completely cooled
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Mix together the frosting ingredients and drizzle all over the cake, topping with pecans (optional).
nicky says
This looks delicious! Perfect for the Fall season.
Alayne Langford says
This looks and sounds delicious and I think I can handle that frosting! 🙂
Elizabeth Vlug says
Funny, I’m not a big fan of pumpkin pie, but I love pumpkin flavouring in everything else. Must be the texture of the pie I don’t like. This bundt cake looks amazing. And when I saw your cream cheese icing, oh boy, this is a keeper. Thanks for sharing. Will be making this one over the holidays.
lori galbraith says
That looks and sounds so good.
yvonne says
I’ve been looking for a festive and simple holiday treat for the many potlucks our family will be attending this Winter and it looks like this one is a winner. The cake looks moist and I’m sure it smells sensational!
NormaJane (NJ) says
I can’t get enough pumpkin. I even drink pumpkin tea. Thanks for this recipe. I have Pin as I definitely will be makeing
Kristy says
Yummy! My favourite thing about bundt cakes is that they are so easy to slice and serve!
Rosanne Robinson says
I’m the only one in my family that enjoys pumpkin pie, perhaps they would like this cake, it sounds really yummy.
Paula D says
I wish I could get into baking. This sounds wonderful! Are you able to reduce the amount of sugar without any consequences?
kathy downey says
This certainly looks delicious thanks for sharing
heidi c. says
I love any dessert that has cream cheese icing. Cream cheese and pumpkin together? Divine!