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This pumpkin Bundt cake is warm, sweet, and has the perfect balance of cinnamon and nutmeg that will welcome you into fall! Bundt cakes are beautiful holiday cakes that can be served for Thanksgiving or Halloween. The distinctive circular Bundt cake shape will be a beautiful masterpiece on your table.
The pumpkin and cream cheese flavors also come together perfectly to make a tasty snack or breakfast. Just serve it with a simple cup of tea or coffee, and enjoy your day! To make the batter, I like to mix plenty of healthy ingredients such as chopped pecans and pumpkin seeds. These add a crunchy texture to the cake while making it healthier for breakfast.
What Sugar Should Be Used For This Recipe?
When it comes to baking, what sugar you decide to use tends to be a personal preference. I like to use ¾ cup regular sugar and ¼ cup brown sugar since I think the flavor of brown sugar pairs well with the pumpkin and spiced cake flavors. If you prefer a sweeter cake, you can also add an extra 1/4th cup of sugar, and it won’t negatively affect the recipe.
What Can I Add to This Pumpkin Bundt Cake?
I made this Bundt cake even more festive by chopping some dried apricots with pecans and pumpkin seeds. Then I tossed them with a teaspoon of cinnamon and sprinkled it on top of the cream cheese. The cake turned out so fluffy, nutty, and sweet! With the chopped nuts beautifully displayed on the Bundt cake, this dessert was ready for a celebratory holiday meal.
How Big is This Pumpkin Bundt Cake?
This recipe makes one large Bundt cake. You can also use this simple recipe to make muffins. Just simply add the batter into muffin cups and bake it. You can also use the same recipe to make muffins or bake them in two rectangular pans for a smaller cake.
Can I Substitute Pumpkin Pie Filling For Pumpkin Puree?
While you may see many cans of pumpkin pie filling around the grocery store during the fall months, you can’t use it in place of pumpkin puree. Pumpkin pie filling has many additional ingredients, such as sugar and thickeners, that will change the taste, texture, and consistency of your pumpkin bundt cake. When searching for pumpkin puree, make sure you read the label and get a can of pure pumpkin puree.
What Frosting Should I Use?
I think the best frosting for this pumpkin cake is cream cheese frosting. The tart flavor of cream cheese helps bring out the pumpkin flavor. The taste of cream cheese and pumpkin are also perfect for autumn and will make you want to cozy up under a blanket while eating this delicious bundt cake.
Preparation
Roughly chop with a knife or the food processor, do the apricot first, then add the pecans and pumpkin seeds, add the cinnamon and mix well. Set aside.
Coat a bundt cake pan with butter and flour.
Both will work ideally, add the soft butter sugar and mix on medium speed until sugar dissolves and becomes creamy, followed by the eggs and vanilla extract. Mix again for another minute.
Add the pumpkin puree and the buttermilk and mix for another couple of minutes.
Then, add the flour in patches and mix until all is incorporated.
Pour the batter into the prepared baking pan, and distribute evenly. Give it a little tap to get rid of any air bubbles.
Bake for about 55 minutes, or use the toothpick to test for doneness.
Spread the cream cheese frosting using a small spatula, sprinkle with topping, and enjoy!
Reviews
The Best Pumpkin Bundt Cake Recipe with Cream Cheese For This Fall!
October 11, 2022
Ingredients:
Adjust Servings
| 3 cups flour | |
| 2 sticks unsalted butter at room temperature | |
| ¾ cup regular white sugar | |
| ¼ cup brown sugar | |
| 3 eggs | |
| 14 oz puree pumpkin | |
| ¾ cup buttermilk | |
| 1 teaspoon vanilla extract | |
| 2 teaspoons baking powder | |
| 1 teaspoon baking soda | |
| 1 ½ teaspoon cinnamon | |
| ½ teaspoon nutmeg | |
| ¼ teaspoon cloves | |
| ½ teaspoon salt |
Cream cheese frosting:
| 4 oz soft cream cheese | |
| 1 ½ cup powder sugar | |
| 2 oz unsalted butter at room temperature | |
| 1 teaspoon vanilla | |
| Mix all together, keep in the fridge until ready to use | |
| Topping optional: 5 pieces of dry apricots, ¼ cup of pecans, ¼ cup of pumpkin seeds, 1 teaspoon cinnamon. |
Preparation
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