There is something incredibly comforting about this Pumpkin Bundt Cake with Cream Cheese Frosting and Pecan Topping Recipe. It brings together the warm, cozy flavors of pumpkin and spices in a moist, tender cake, perfectly balanced with a luscious cream cheese frosting that has just a whisper of cinnamon. Topping it off with crunchy pecans adds that satisfying texture contrast that makes every bite truly unforgettable. This recipe feels like a big, delicious hug in cake form and is bound to become one of your favorite fall treats or anytime indulgences.

A single slice of orange-brown cake with a soft crumb texture sits on a white plate. The cake has one thick layer and is covered on top and sides with a thick layer of white frosting. There are several pieces of reddish-brown pecans placed on the frosting on top of the cake. The plate is set on a white marbled surface, and the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are straightforward but thoughtfully chosen to create a cake bursting with flavor, moist texture, and vibrant color. Each one plays an essential role, from the fragrant pumpkin pie spice that sets the autumnal tone to the mix of sugars that ensures sweetness and depth.

All-purpose flour (2½ cups): Provides the perfect structure for a tender and moist cake.
Baking soda (1 teaspoon): Helps the cake rise and keeps it light.
Baking powder (2 teaspoons): Works alongside baking soda for an even, fluffy crumb.
Pumpkin pie spice (2½ teaspoons): A warm medley of cinnamon, nutmeg, and cloves that brings that classic pumpkin flavor.
Cinnamon (1 teaspoon plus ½ teaspoon in frosting): Adds depth and a comforting spice aroma.
Salt (½ teaspoon): Balances the sweetness and enhances all flavors.
Unsalted butter (1 cup, divided): Adds rich flavor and tenderness—softened for easy mixing.
Canola or vegetable oil (½ cup): Keeps the cake moist and tender without heaviness.
Granulated sugar (1¼ cups): Sweetens with a clean taste that lets pumpkin shine.
Light brown sugar (½ cup, packed): Adds a subtle caramel note and moisture.
Large eggs (3): Bind ingredients together and add richness.
Pure vanilla extract (2 teaspoons in cake, 1 teaspoon in frosting): Enhances the overall flavor complexity.
Pumpkin puree (15 oz can): The star ingredient that delivers moisture, color, and that unmistakable pumpkin taste.
Cream cheese (8 oz, softened): Creates a smooth, tangy frosting that perfectly complements the spice.
Powdered sugar (2½ to 3 cups): Sweetens and thickens the frosting for perfect spreadability.
Milk of choice (3-6 tablespoons): Adjusts the frosting consistency to your liking.
Chopped pecans (optional): Adds a crunchy, nutty topping that makes every bite interesting.

How to Make Pumpkin Bundt Cake with Cream Cheese Frosting and Pecan Topping Recipe

Step 1: Preparing Your Batter

Start by preheating your oven to 350°F and mixing together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. This combination sets the spice foundation for your cake. In a separate bowl, cream the softened butter, oil, and both sugars until they’re beautifully combined and fluffy. Then, add the eggs one at a time, mixing well after each addition, followed by the pumpkin puree and vanilla extract. Gradually mix in the dry ingredients until the batter is smooth with no streaks of flour, making sure to scrape the bowl’s sides and bottom for even mixing.

Step 2: Baking Perfect Pumpkin Bundt Cake

Grease your 12-cup bundt pan thoroughly; I love using a nonstick baking spray with flour for flawless release. Pour the batter evenly into the pan and smooth the top. Bake in your preheated oven for 40 to 50 minutes, checking doneness with a toothpick inserted in the center—it should come out clean or with just a few crumbs attached. Let the cake cool in the pan for 10 minutes before carefully removing it to cool completely on a wire rack, which helps maintain that tender crumb and perfect shape.

Step 3: Creating the Cream Cheese Frosting

While the cake cools, whip up the frosting by beating softened cream cheese and butter together until super smooth and lump-free. Then, gradually add powdered sugar, cinnamon, and vanilla until everything is well combined. Milk comes next, added tablespoon by tablespoon, to reach the consistency you prefer—whether spreadable or piping-friendly.

Step 4: Frosting and Topping Your Cake

Transfer your creamy frosting into a piping bag fitted with a large star tip to achieve that gorgeous, thick layer of swirls. Pipe starting from the center of the bundt, moving in a zig-zag motion up and down the sides, creating a visually stunning effect. Finally, sprinkle chopped pecans generously over the frosting for that satisfying crunch and a nutty finish. If you want to get extra fancy, toss in some toffee bits for added texture and flavor surprises.

How to Serve Pumpkin Bundt Cake with Cream Cheese Frosting and Pecan Topping Recipe

A round bundt cake sits on a clear glass cake stand over a white marbled surface. The cake is fully covered with thick swirls of creamy white frosting that run vertically from top to bottom around the ring shape, creating a textured striped look. Scattered generously across the frosting are small pieces of chopped pecans, adding a mix of light and dark brown tones and a crunchy texture. In the background, there is a blurred small orange pumpkin and a green plant in a gray pot. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the chopped pecans, try dusting the finished cake lightly with cinnamon or a pinch of pumpkin pie spice for an aromatic flourish. A few whole pecans or even a drizzle of maple syrup can elevate presentation and flavor as well.

Side Dishes

This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for a decadent treat. For a more balanced dessert, serve it alongside fresh fruit like spiced apple slices or poached pears to add brightness.

Creative Ways to Present

Consider serving individual slices on pretty dessert plates adorned with a sprig of fresh mint or edible flowers. You can even miniaturize this recipe in cupcake form for parties, adding frosting swirls and pecan bits on each little pumpkin cake for a charming touch.

Make Ahead and Storage

Storing Leftovers

After enjoying your Pumpkin Bundt Cake with Cream Cheese Frosting and Pecan Topping Recipe, store any leftovers tightly wrapped in the fridge to keep the frosting fresh and the cake moist for up to 4 days. A cake dome also helps maintain humidity without drying the cake out.

Freezing

To freeze, wrap the cake carefully in plastic wrap and then in aluminum foil to protect against freezer burn. It freezes well for up to 3 months. Thaw overnight in the fridge before serving, and if desired, refresh the frosting or add fresh toppings when ready to present.

Reheating

Since this cake is best enjoyed at room temperature, warming isn’t usually necessary. However, if you prefer, let a slice sit out for 30 minutes to soften or microwave briefly (about 10 seconds) ensuring you don’t melt the cream cheese frosting too much.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you want to use fresh pumpkin, roast and puree it until smooth. Just ensure it’s cooked and drained well so the cake isn’t too wet. Swap in equal amounts for canned puree.

What can I substitute for cream cheese in the frosting?

If cream cheese isn’t your favorite or you want a lighter option, Greek yogurt or mascarpone cheese can work, but the frosting will be less thick and less tangy. Adjust the powdered sugar accordingly for consistency.

Is it possible to make this cake gluten-free?

Yes! Use a gluten-free all-purpose flour blend that’s designed for baking and ensure it contains xanthan gum or a similar binder. Baking times may vary slightly, so watch closely.

How do I prevent the cake from sticking to the bundt pan?

Greasing the pan well is key. Use a baking spray with flour or brush with melted butter and dust with flour, tapping out the excess. Let the cake cool about 10 minutes in the pan before inverting to avoid breaking.

Can I add other nuts or toppings instead of pecans?

Definitely! Walnuts, almonds, or even pumpkin seeds all make great alternatives that complement the flavors beautifully. Candied nuts add an extra sweet crunch, too.

Final Thoughts

If you’re craving a show-stopping dessert that fills your kitchen with warm, welcoming aromas and delights every sense, this Pumpkin Bundt Cake with Cream Cheese Frosting and Pecan Topping Recipe is your go-to. It’s straightforward to make but richly rewarding to eat, perfect for cozy evenings or special gatherings. Go ahead and bake this beauty—you’ll be glad you did!

Pumpkin Bundt Cake with Cream Cheese Frosting and Pecan Topping Recipe