This bundt cake is a great fall bake with a moist crumb, thanks to the oil in the batter. With the unmistakable warmth of pumpkin spice, it's sweet, flavorful and just plain wonderful. The cream cheese frosting is the perfect topping, but it's also great on its own.

One of our most popular categories is bundt cakes, so it was about time I introduced you to this fabulous pumpkin-flavored version.
This is a recipe I've been making for years, and it's still in the top 3 when it comes to pumpkin recipes and cakes.
Maybe it fights for the first position with the pumpkin quick bread regarding flavor and texture, but I can't resist a good bundt cake.
Pumpkin baking is all about the spices, which are very adjustable in this recipe. Any combination of warm spices can be used. Maybe you don't like cloves like me, so you don't add them. A store-bought pumpkin pie spice mix is also a good option.
About this cake
- The texture: it's very moist and rises well, so the crumb is perfectly dense but soft.
- Easy to make: the fact that this pumpkin cake uses oil instead of butter makes for a much faster beating since there's no creaming involved and no waiting for the butter to be at room temperature.
- Make ahead: it keeps well at room temperature for 2-3 days and can be frozen for a month (best if without frosting), always well wrapped.

Ingredient list
- Pumpkin purée: use homemade pumpkin puree or buy canned pumpkin puree. Don't use pumpkin pie filling, which is a different thing.
- Vegetable oil: sunflower oil is our first choice for everyday baking because it's neutral and lets the other flavors shine. But you can use canola oil, coconut oil or other vegetable oils.
- White granulated sugar.
- Brown sugar: light or dark.
- Eggs: fresh, large.
- All-purpose flour.
- Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- Baking powder and baking soda: make sure they're not expired.
- Spices: a mix of ground cinnamon, ginger, nutmeg and allspice is our favorite. But feel free to add a pinch of cloves, remove the ones you don't like or use pumpkin pie spice mix.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.

Preparing the bundt pan
If you love making bundt cakes, you probably know the pain of not being able to remove it from the pan in one piece. It has happened to me many times!
There are several ways of dealing with this:
- Shortening and flour: use soft shortening to grease the pan, every angle, every nook and cranny until it's completely covered. Using your fingers is messy but effective. You can also use a brush. Sprinkle flour and rotate the pan to cover it completely. You'll have to do it to one side and then the other. Make sure you flour the center tube. Turn the pan upside down over the kitchen sink and smack lightly it against the edge. The excess flour will fall, leaving a thin layer behind. Your pan is ready to be filled.
- Cake goop or cake pan-release paste: it's one of my favorites, together with the shortening method above, because it's very effective. Mix equal parts (volume: cups or tablespoons) of shortening, flour and vegetable oil (sunflower or canola) to make a paste. Use it to coat the pan with a brush. Store it in an airtight container (I use a jar) for a month at room temperature or up to 3 months in the refrigerator.
- Butter and flour: I used this method for years, but now use one of the above-mentioned ones. Good if you don't like shortening. Use soft butter (not melted) to patiently cover the whole pan, every nook and cranny, every sharp angle and space available. I use a brush or my fingers. I then flour the pan and refrigerate it while putting together the batter. I take it out at the last moment when I need to fill it, and it goes cold into the oven. Not everyone has success with this method.
- Baking spray: use a spray labeled as having flour or specifically made for baking (as opposed to cooking). It has to have flour; otherwise, you have a high chance of the cake sticking when removing it. At least, that's my experience.
- Recipe: whenever I find a great bundt cake recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself!
How to make pumpkin bundt cake

Oil-based batter: the sugar and eggs are beaten until frothy, and the oil is added in a thin stream until you have a thick batter. This takes about 3 minutes.

Flour mixture (dry ingredients): are added at the end after all the wet ingredients have been thoroughly beaten. The idea at this point is to beat as little as possible, just until the batter is well combined. Sift them as you add them, or have them sifted beforehand. This will help make the crumb lighter.

Final batter: I always finish my cake batter with a spatula to make sure there is no flour left unmixed in the bottom of the bowl, and also to scrape the sides well for the last time.
Baking the cake
- How do you know when it's done? Most bundt cakes will bake to a golden brown top before they're fully baked inside. So always use a cake tester or toothpick to check: if it comes out clean (no moist crumbs or wet batter attached) when you insert it in the middle of the cake, it's done.
- What if the cake is browning too quickly? This can happen with large cakes, so tent with a large piece of aluminum foil to loosely cover the top of the cake and continue baking it; the foil will prevent the top from continuing to brown while the inside fully bakes.

Fill the pan to no more than ¾ of its capacity. That is my golden rule regarding cake batters in general, and especially relevant with bundt cakes that tend to be dense and large.

Let it cool down on a wire rack for 15 minutes before attempting to remove it. Use a smooth-bladed knife to check there are no stuck parts around the edges and center, and shake the pan carefully to loosen up the cake. Use a wire to flip it.
Cream cheese frosting
I use a simple cream cheese frosting because, together with pumpkin, it makes the best cake possible.
It's easy to make (mix powdered sugar with butter and cream cheese), keeps well in the refrigerator for several weeks, and there are usually leftovers that can be used to fill and frost other cakes like the Red Velvet Bundt Cake, the wonderful Hummingbird Layer Cake, or our decadent Pumpkin Whoopie Pies.
Frosting a bundt cake
The domed shape of bundt cakes sometimes makes them tricky to glaze and frost.
It's easy to do so, but the right consistency is key! Too soft and it will run down the sides; too thick and it'll be harder to spread.
How much frosting? That's up to you! I find that a thick layer is always a good idea. So allow your sweet tooth to decide.

Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pan size: fill the pan to no more than ¾ of its capacity at the most. That is my golden rule regarding cake batters in general, and especially relevant with bundt cakes that tend to be dense, similar to pound cakes. I give 2 choices of pan size in the recipe card.
- Flavorings: adapt the amount and type of spices to your palate. Use any homemade or store-bought mix you like, or use fewer spices than those specified in the recipe. Make this flavorful pumpkin bundt cake your own!
- Add-ins: you can add ½ cup of semi sweet chocolate chips or chopped walnuts/pecans to the pumpkin batter.
- Freezing: this moist pumpkin bundt cake freezes well for a month; make sure it's well wrapped. I use plastic wrap first and then aluminum foil. Defrost in the refrigerator (it takes a while, so I recommend doing it the day before) or at room temperature.
- Frosting: you can use a flavored cream cheese frosting by adding ¼ teaspoon of ground cinnamon or ¼ teaspoon of pure almond extract, or add some grated orange extract or zest to the frosting itself.

The most defining feature of a Bundt cake is its shape. It is baked in a Bundt pan with a distinctive design featuring a round or fluted pattern and a hollow center. They're often large cakes with a moist and dense texture, and this shape allows them to bake more evenly and creates a visually appealing design on the cake's surface, depending on the pattern used.
Yes, you should let it cool down, and the question is how long. I flip mine after 15 minutes or so. I use a smooth-bladed knife around the edges to make sure there are no stuck parts and then shake the pan slightly until I feel the cake has loosened up completely especially the bottom part. I place a cooling rack over it, flip it, remove the pan carefully, and let it cool completely on the wire rack. Be careful when doing this because a hot cake is very tender and can easily crumble.
Yes, you can! The simpler the cake mix, the better it usually is to remove from the bundt pan, which is pretty much the nemesis of bundt cake baking.
Don't overbake it and keep it covered with a cake dome or plastic wrap. If the cake is in contact with air, it will dry out more quickly. Also, a good recipe with oil or sour cream is bound to be moister than some made with just butter.

Related recipes you might like:
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Pumpkin Bundt Cake (with cream cheese frosting)
Bundt cakes are one of our most popular categories, so it was about time I introduced you to this fabulous pumpkin-flavored cake. The crumb is moist thanks to the oil in the batter, and the flavor is spiced, sweet, and just plain wonderful. Oh, and the cream cheese glaze! The perfect combination.
- Total Time: 2 hours 20 minutes
- Yield: 10 servings
Ingredients
- You can use homemade pumpkin pie spice or store-bought instead of the spices below.
For a 10-cup bundt pan:
- 2 ¼ cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ⅛ teaspoon ground allspice or nutmeg or a mix of both
- ½ teaspoon salt
- 3 eggs, at room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 12oz (1 ½ cups) pumpkin puree
- ¾ cup vegetable oil
- Optional: ½ teaspoon orange zest
For a 12-cup bundt pan:
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground allspice or nutmeg or a mix of both
- ¾ teaspoon salt
- 4 eggs, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 16oz (2 cups) pumpkin puree
- 1 cup vegetable oil
- Optional: 1 teaspoon orange zest
For the cream cheese frosting:
- 2 tablespoons unsalted butter, at room temperature
- 4 tablespoons cream cheese, at room temperature
- 2 cups powdered sugar
- 1-2 teaspoons milk
Instructions
For the cake:
- Preheat oven to 350º.
- Butter and flour, or spray with baking spray a 10-cup or large 12-cup bundt pan, depending on the cake you're going to make.
- In a bowl sift together flour, baking powder, soda, pie spice, and salt.
- Beat eggs for a minute with an electric mixer in a large bowl (or the bowl of a stand mixer with the paddle attachment), until frothy.
- Add both sugars and beat for 1 or 2 minutes, until thick and pale-colored.
- Gradually add oil and beat for a minute more, until well incorporated.
- Add pumpkin puree, spices and mix well. If using orange zest add it now.
- Add flour mixture in two additions beating only until well mixed. It's important that you don't overbeat the pumpkin mixture at this point.
- Pour batter into prepared pan and smooth the top.
- Bake for about 50 minutes, or until a cake tester or toothpick inserted in the middle of the cake comes out clean. If the top is browning too quickly before it's done, loosely cover the cake with a large piece of aluminum foil so the top doesn't continue to brown while the inside bakes fully.
- Let cool for about 15 minutes in the pan on a wire rack. Grab the pan with kitchen towels and starts shaking it a little, until the cake moves and you make sure the bottom and sides are not stuck.
- Invert onto a wire rack, and cool completely before frosting.
- Add the cream cheese frosting and decorate with some orange zest and ground cinnamon.
For the cream cheese frosting:
- Beat soft cream cheese in a bowl with the soft butter until very creamy and no lumps remain.
- Gradually add the powdered sugar and beat until you have a thick, very creamy consistency.
- If needed, thin it with a teaspoon or two of milk until you have a good enough to spread mixture.
- It keeps well in the refrigerator for a few weeks, covered. Beat again before using to attain a creamy consistency.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pan size: when you pour the cake batter into a pan, it should not fill it higher than ¾ of its capacity. If you only have a 10-cup bundt pan, the cake will take over an hour to bake and the sides be a little thicker and drier.
- Flavorings: adapt the amount and type of spices to your personal palate. Use a homemade or store-bought mix that you like, or use fewer spices than those specified in the recipe. Make this flavorful pumpkin bundt cake your own!
- Add-ins: you can add ½ cup of semi-sweet chocolate chips or chopped walnuts/pecans to the pumpkin batter.
- Freezing: this moist pumpkin bundt cake freezes very well, always well wrapped. I use plastic wrap first and then aluminum foil. It keeps for a month for sure. Defrost in the refrigerator (it takes a while so I recommend doing it the day before) or at room temperature.
- Frosting: you can use a flavored cream cheese frosting by adding ¼ teaspoon of ground cinnamon or ¼ teaspoon of pure almond extract, or add some grated orange extract or zest to the frosting itself.
- Prep Time: 20 minutes
- Cooling time: 1 hour
- Cook Time: 60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 680
- Sugar: 64.9 g
- Sodium: 677.4 mg
- Fat: 30.7 g
- Carbohydrates: 97.8 g
- Protein: 7.5 g
- Cholesterol: 92.4 mg
Keywords: pumpkin bundt cake
Karen says
Can you substitute applesauce for the oil?
Paula Montenegro says
Hi Karen, I never tried it specifically for this recipe, but substituted it several times in cakes and quick breads, so you shouldn't have issues if you do. Make sure it's unsweetened applesauce. Have a great weekend!
angiesrecipes says
You have the best baked goods here, Paula. This bundt cake looks bakery perfect and I love that frosting!