Autumn feels like it was made for bundt cakes. There’s something about a single-ring cake glazed with a simple cream cheese frosting that makes kitchen countertops instantly more inviting. This Pumpkin Bundt Cake is the kind of recipe I turn to when I want a fuss-free, show-stopping dessert that travels well and keeps its shape without demanding a lot of fancy technique.

The recipe is straightforward: pantry-friendly staples, a big can of pure pumpkin, and a few minutes of beating and folding. It bakes in a 10- or 12-cup bundt pan and comes out moist, tender, and gently spiced — a reliable crowd-pleaser for breakfast with coffee, dessert after dinner, or a potluck contribution. The cream cheese frosting is optional but worth the few extra minutes for balance and tang.

I’ll walk you through the exact ingredient list and the tested steps, then share practical swaps, common fixes, and storage advice so you can bake this with confidence. No fluff — just clear, warm guidance to get you from batter to slice.

The Ingredient Lineup

3 cups all-purpose flour — the structure for the cake; measure by spooning into the cup and leveling for consistent results.
2 teaspoons baking soda — the leavening agent that helps the cake rise and keeps the crumb light.
2 1/2 teaspoons pumpkin pie spice — provides the warm spice profile; use your blend or a fresh jar for best aroma.
1/2 teaspoon salt — balances sweetness and enhances flavor.
2 cups granulated sugar — sweetens the cake and contributes to tenderness.
1 cup vegetable or canola oil — keeps the cake moist; neutral-flavored oil is best here.
3 large eggs, at room temperature — build structure and add richness; room-temperature eggs incorporate more smoothly.
2 teaspoons pure vanilla extract — rounds the flavor and lifts the pumpkin and spices.
15 ounces 100% pure pumpkin (not pie filling) — the star ingredient; pure pumpkin purée, not the spiced sweetened pie filling.
4 ounces cream cheese, at room temperature — for the frosting; softened cream cheese whips up smooth and tangy.
1 1/2 cups confectioner’s sugar — sweetens and thickens the frosting without grittiness.
1/2 teaspoon vanilla extract — mirrors the vanilla in the cake and complements the cream cheese.
1-2 tablespoons milk — used to loosen the frosting to your preferred drizzling or spreading consistency.

Pumpkin Bundt Cake: How It’s Done

Preheat oven to 350°F. Grease a 10- or 12-cup bundt pan and set aside.
In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 2 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups granulated sugar and 1 cup vegetable or canola oil. Beat until smooth, about 2 minutes.
Add 3 large eggs (at room temperature) to the mixer one at a time, beating well after each addition. Add 2 teaspoons pure vanilla extract and mix until combined.
Add the flour mixture to the mixer alternately with 15 ounces 100% pure pumpkin (not pie filling). Add the dry mixture in three additions and the pumpkin in two additions, beginning and ending with the dry mixture. Beat on low speed and mix only until just combined after each addition.
Transfer the batter to the prepared bundt pan and smooth the top.
Bake for about 60 minutes, or until a toothpick inserted near the center comes out clean.
Remove the cake from the oven and place on a wire cooling rack. Cool in the pan for 15 minutes, then invert the cake onto the wire rack and cool completely.
While the cake cools, make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat 4 ounces cream cheese (at room temperature) until smooth.
Gradually add 1 1/2 cups confectioner’s sugar to the cream cheese, mixing until combined.
Mix in 1/2 teaspoon vanilla extract and 1 tablespoon milk; beat until smooth. If the frosting is too thick, add up to 1 additional tablespoon milk, a little at a time, until you reach the desired consistency.
Spoon the frosting over the cooled cake, decorate with sprinkles if desired, slice, and serve.

What Sets This Recipe Apart

Simple, pantry-first baking: No fancy dairy quantity or unusual spices needed — you likely have everything on hand.
Oil-based crumb: The use of vegetable or canola oil (instead of butter) makes the cake reliably moist even after a day or two.
Balanced spice level: The 2 1/2 teaspoons pumpkin pie spice give clear pumpkin-cake character without overwhelming the pumpkin purée.
Accessible frosting: The cream cheese glaze is quick and softens the cake’s sweetness with a pleasant tang; it’s forgiving and easy to adjust.

Easy Ingredient Swaps

Oil alternative: Use melted light olive oil or sunflower oil if you prefer a different neutral flavor; keep the same amount.
Sugar options: Swap up to half the granulated sugar with light brown sugar for a deeper, molasses note. The recipe tolerates this well.
Spice tweaks: If you like a stronger spice profile, add up to 1/2 teaspoon ground cinnamon extra, or a pinch of ground cloves.
Dairy in frosting: If you need to skip cream cheese, a simple glaze of 1 cup confectioner’s sugar + 2–3 tablespoons milk + 1/2 teaspoon vanilla will work, though it changes the flavor profile.

Gear Up: What to Grab

10- or 12-cup bundt pan — the correct capacity keeps the cake from overflowing and produces the classic ring shape.
Stand mixer with paddle attachment — the recipe uses it for creaminess and easy mixing, but a handheld mixer will do.
Medium mixing bowl and whisk — to combine dry ingredients thoroughly.
Wire cooling rack — for proper airflow as the cake cools completely.
Rubber spatula — for folding and smoothing batter into the pan.

Missteps & Fixes

Cake sinks in the center: Often caused by underbaking or opening the oven door too early. If it happens, let it cool fully in the pan for 15 minutes, then invert; a slightly sunken top is still delicious and hides well under frosting.
Toothpick comes out gummy: Continue baking in 5–10 minute increments, checking for a clean toothpick. Every oven runs a bit differently; don’t rush the final minutes.
Batter sticks to the pan: Make sure the bundt pan is well-greased. If stubborn spots remain after inverting, run a thin knife around the edges before flipping next time.
Frosting too runny: Add a little more confectioner’s sugar, 1 tablespoon at a time, until you hit the consistency you want. If too thick, add milk a few drops at a time (the recipe allows up to 1 additional tablespoon).

Fit It to Your Goals

Makes ahead: Bake the cake a day before serving; wrap tightly once fully cooled and store at room temperature. Frost the morning of serving for a fresher finish.
Portion control: A bundt cake slices into 12–16 modest pieces; slice thinner for more servings at gatherings.
Entertaining: The bundt shape is friendly for transport and display. Keep the frosting in a separate container until you arrive if you expect warm conditions.
Dietary notes: To reduce refined sugar slightly, try swapping up to 1/2 cup of the granulated sugar with an equal volume of maple syrup, but reduce the oil by 2 tablespoons and expect a denser crumb. (Test cautiously — this changes texture.)

Insider Tips

Room temperature eggs and cream cheese: These incorporate more smoothly and yield a better texture. If you forget to bring them out, place eggs in warm water for 5–10 minutes and soften cream cheese in short bursts in the microwave (10–15 seconds).
Mixing order matters: Follow the dry/wet alternation: dry in three additions and pumpkin in two. This prevents overmixing and keeps the cake tender.
Test early, test often: Start checking the cake at 50 minutes. Ovens vary; a clean toothpick near the center is the best read.
Frosting texture: If you want a pourable glaze, aim for the lower end of the milk range and thin slowly. For a spreadable frosting, keep it thicker and dollop on with a spatula.

Storing Tips & Timelines

Room temperature: Unfrosted, wrapped tightly, the cake keeps well for up to 2 days at room temperature.
Refrigerate: Because of the cream cheese frosting, store the frosted cake in the refrigerator in an airtight container for up to 4 days. Bring to room temperature for 20–30 minutes before serving for best flavor.
Freezing: You can freeze unfrosted slices or the whole unfrosted cake wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before frosting.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin purée? No — pie filling is sweetened and spiced and will change the batter’s balance. Use 100% pure pumpkin purée as specified.
Do I need to sift the confectioner’s sugar for the frosting? It’s optional. If your confectioner’s sugar is lumpy, sift it to ensure a smooth frosting. Otherwise, the mixer will break down minor lumps.
Why is my cake dense? Overmixing after adding the flour, or adding too much flour by packing the measuring cup, can cause density. Measure flour properly and mix only until just combined as directed.
Can I make this in a loaf pan? Yes, but baking time will change. Expect a longer bake (start checking around 55–65 minutes) and watch for a clean toothpick.

The Last Word

This Pumpkin Bundt Cake is a dependable, crowd-pleasing recipe that balances ease and flavor. It’s forgiving enough for a weeknight bake and pretty enough for company — plus the cream cheese frosting makes it feel a little indulgent without much extra effort. Stick to the steps, mind the baking time, and you’ll have a moist, spiced cake that keeps well and travels nicely. If you try any of the swaps or have a question while baking, tell me how it went — I love hearing tweaks that work in the real kitchen.

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Pumpkin Bundt Cake

Moist pumpkin bundt cake made with 100% pumpkin and topped with a simple cream cheese frosting.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: 12 servings

Ingredients

3 cupsall-purpose flour
2 teaspoonsbaking soda
2 1/2 teaspoonspumpkin pie spice
1/2 teaspoonsalt
2 cupsgranulated sugar
1 cupvegetable or canola oil
3 large eggs at room temperature
2 teaspoonspure vanilla extract
15 ounces100% pure pumpkin not pie pilling
4 ouncecream cheese at room temperature
1 1/2 cupsconfectioner's sugar
1/2 teaspoonvanilla extract
1-2 tablespoonsmilk

Instructions

Preheat oven to 350°F. Grease a 10- or 12-cup bundt pan and set aside.
In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 2 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups granulated sugar and 1 cup vegetable or canola oil. Beat until smooth, about 2 minutes.
Add 3 large eggs (at room temperature) to the mixer one at a time, beating well after each addition. Add 2 teaspoons pure vanilla extract and mix until combined.
Add the flour mixture to the mixer alternately with 15 ounces 100% pure pumpkin (not pie filling). Add the dry mixture in three additions and the pumpkin in two additions, beginning and ending with the dry mixture. Beat on low speed and mix only until just combined after each addition.
Transfer the batter to the prepared bundt pan and smooth the top.
Bake for about 60 minutes, or until a toothpick inserted near the center comes out clean.
Remove the cake from the oven and place on a wire cooling rack. Cool in the pan for 15 minutes, then invert the cake onto the wire rack and cool completely.
While the cake cools, make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat 4 ounces cream cheese (at room temperature) until smooth.
Gradually add 1 1/2 cups confectioner's sugar to the cream cheese, mixing until combined.
Mix in 1/2 teaspoon vanilla extract and 1 tablespoon milk; beat until smooth. If the frosting is too thick, add up to 1 additional tablespoon milk, a little at a time, until you reach the desired consistency.
Spoon the frosting over the cooled cake, decorate with sprinkles if desired, slice, and serve.

Equipment

10- or 12-cup bundt pan
Stand mixer
Paddle Attachment
Mixing Bowl
wire cooling rack

Notes

Notes
Cover the cake and keep in the refrigerator for up to 3 days. Let cake come to room temperature before serving or enjoy it cold. I personally like it cold:) One 15-ounce can of pumpkin is about 1 ¾ cups of pumpkin, just in case you are using a larger can of pumpkin.