Pumpkin Bundt Cake with Cream Cheese Frosting and Pecan Topping Recipe
This Pumpkin Bundt Cake is a moist and flavorful fall favorite, infused with warm spices like pumpkin pie spice and cinnamon. Baked to perfection in a bundt pan, it features a rich and creamy cinnamon cream cheese frosting that complements the pumpkin cake beautifully. Topped with optional chopped pecans or toffee bits for a delightful crunch, this dessert is perfect for holiday gatherings or cozy seasonal treats.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pumpkin Cake
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- ½ cup canola or vegetable oil (olive oil)
- 1¼ cups granulated sugar
- ½ cup light brown sugar (packed)
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 15 oz can pumpkin puree (not pie filling)
For the Cream Cheese Frosting
- 8 oz cream cheese (softened to room temperature)
- ½ cup unsalted butter (softened to room temperature)
- 2½ to 3 cups powdered sugar
- ½ teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 3–6 tablespoons milk of choice (add more if you want thinner)
Optional Toppings
- Chopped pecans
- Toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set this mixture aside.
- Cream Butter, Oil, and Sugars: Using an electric mixer, beat the softened butter, oil, granulated sugar, and brown sugar together until well combined and creamy.
- Add Eggs, Pumpkin, and Vanilla: Beat in the eggs one at a time until combined, then add the pumpkin puree and vanilla extract, mixing until the batter is smooth.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low until no flour streaks remain, scraping the bowl as needed to fully incorporate.
- Prepare Bundt Pan and Bake: Thoroughly grease a 12-cup bundt pan using nonstick baking spray with flour. Pour the batter evenly into the pan and spread it out evenly. Bake in the preheated oven for 40-50 minutes, or until a long toothpick inserted into the center comes out clean.
- Cool Cake: Remove the bundt pan from the oven and place it on a wire rack to cool for 10 minutes. Carefully invert the cake onto the wire rack to cool completely.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy without lumps. Gradually add powdered sugar, cinnamon, and vanilla extract, beating until well combined. Add milk one tablespoon at a time to reach your desired frosting consistency.
- Frost the Cake: Transfer the frosting into a piping bag fitted with a large star tip. Starting from the inside of the bundt, pipe the frosting in a zig-zag pattern over the surface of the cake for a thick decorative layer.
- Garnish and Store: Sprinkle chopped pecans or toffee bits on top for added crunch, if desired. Store the frosted cake in the refrigerator or at a cool room temperature until serving.
Notes
- You can substitute canola or vegetable oil with olive oil for a different flavor profile.
- Ensure the butter and cream cheese are softened to room temperature for a smooth frosting consistency.
- If you prefer a thinner frosting, add more milk gradually.
- Using nonstick baking spray with flour helps release the cake easily from the bundt pan.
- To test doneness, a toothpick should come out clean without wet batter but may have moist crumbs.
- Optional toppings like chopped pecans or toffee bits add texture and flavor contrast.
Keywords: pumpkin bundt cake, pumpkin spice cake, cream cheese frosting, fall dessert, holiday cake, pumpkin cake recipe