Have Questions or Need More Details?
Don't forget to check out the Tips & FAQ section in the post!
This moist pumpkin spice bundt cake is an easy to make from scratch cake that's full of cozy fall spices and topped with a cream cheese glaze.
This is the perfect cake to start off fall. It's super moist, and I've really amped up the spices for this one. It's really easy to make, and the great thing about bundt cakes is that they're easy to travel with. Just throw it in a cake carrier and go!
This cake is a family pleaser; even kids who don't love pumpkin LOVE it. It's great for dessert, breakfast with coffee, or just a mid-afternoon snack. Also, if you're not a fan of the cream cheese glaze, you can always just add a light sprinkling of confectioner's sugar on top.
If you want a quick fall dessert but don't want to spend a ton of time in the kitchen, this cake is your answer. You'll also still get those scratch cake bragging rights with this one.
Why You’ll Love This Cake
- Super moist thanks to the oil, pumpkin and sour cream
- Pound cake consistency that slices easily and holds up
- Easy, yet still made from scratch with no fancy ingredients
- Lot's of fall spices
- Perfect any time
Pro Tip
Don't overmix the batter. Once you add the flour mixture, only mix until everything is well combined. If you mix too long, your cake will turn out too dense and maybe even rubbery.
What Makes this Cake So Moist?
Oil stays at room temperature, so this cake will stay moist and soft for days, even in the fridge. Butter cakes are awesome (and you know I love me some butter cakes), but they firm up since butter is solid, especially when stored in the fridge.
Adding sour cream also makes the crumb more tender and rich. Pumpkin also adds moisture.
Baking it lower, at 325 F, helps the cake bake all the way through without overbaking and drying the outside.
Pro Tip
Feel free to adjust the pumpkin spice to your preference. I like a lot of spice so I add 3 teaspoons, but feel free to lower it to 2 if you want spice but don't feel like going crazy with it.
Recipe
Moist Pumpkin Spice Bundt Cake
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2-3 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- ⅓ cup sour cream, room temperature
- 2 teaspoons vanilla extract
For the glaze
- ½ cup unsalted butter, room temperature (1 stick)
- 4 ounces (½ package) cream cheese, room temperature
- 3 cups confectioners sugar
- 2-3 tablespoons milk or cream (can use up to 4 tablespoons)
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 325 F. Grease or spray a 10-12 cup bundt pan very well.
- In a medium-sized mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon). Set aside.
- In a large mixing bowl, add the brown sugar, granulated sugar, eggs, vegetable oil, canned pumpkin, sour cream and vanilla. Whisk very well until smooth.
- Add the dry ingredients to the liquid ingredients and mix with an electric mixer on medium speed only until well combined. Be careful not to mix too long or at too high a speed, or the cake will turn out dense. Only mix for about 20 seconds or so, or until you do not see any flour streaks.
- Pour the cake batter into the prepared pan. Bake at 325 F for 50 - 55 minutes. The top of the cake will be slightly firm to the touch and a toothpick inserted into the cake will come out with a few moist crumbs on it or clean.
- Set the baked cake on a cooling rack for about 15 minutes, then turn the cake out of the pan and onto a platter to cool completely.
For the glaze:
- Note: If you prefer a light glaze, only make half the glaze recipe.
- In a medium-sized mixing bowl, add the room temperature butter and cream cheese and mix well with an electric mixer on medium-high speed until smooth.
- Add the confectioner's sugar, vanilla and two tablespoons of milk. Mix on medium-high until smooth.
- Check the consistency. If it's too thick, add a teaspoon of milk and mix again. Keep checking and adjusting until the desired consistency is reached.
- Spoon the glaze onto the cooled cake.
Notes
Nutrition
How to Share
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Steps to make Pumpkin Spice Bundt Cake with step-by-step photos
(The detailed printable instructions are in the recipe card above.)
Step 1:
Preheat the oven to 325 F and grease or spray a large bundt pan very well. For tips on how to keep cakes from sticking to pans, you'll want to check out this post: How to Keep Cakes from Sticking to Pans
Step 2:
Add the dry ingredients to another bowl and whisk well.
Step 3:
Add the sugar and liquid ingredients to a large mixing bowl and whisk well.
Step 4:
Now add the dry ingredients to the liquid ingredients and mix with an electric mixer on medium speed only until well combined.
Step 5:
Bake at 325 F for about 50 - 55 minutes, then cool on a wire rack for about 15 minutes.
Step 6:
Flip the cake out of the pan and let it cool before adding the glaze.
Step 7:
Add all the ingredients for the glaze to a mixing bowl and mix with an electric mixer on medium speed until smooth.
Add to the cooled cake.
Tips & FAQs
No, the pumpkin pie filling usually has sugar and other things added to it. You want pure pumpkin puree for this recipe.
Maybe, but I haven't tried this one with fresh pumpkin.
Sour cream is best here, but if you can't get it, you can use full fat yogurt instead.
Yes! An electric mixer would be best, but since this cake is an oil based cake, if you don't have an electric mixer, don't let that stop you from making it. Feel free to use a large spoon. I personally go with a large wooden spoon.
The top should feel slightly firm when lightly touched and a toothpick inserted into the cake will come out with either a few moist crumbs on it or dry. If the toothpick comes out with raw batter on it, add a couple more minutes and check again.
This cake will be slightly dense, because it has a pound cake texture. However, if it is very dense, heavy, or gummy, then the batter was mixed too long and possibly at too high a speed.
Overmixing scratch cake batter overdevelops the flour’s gluten and can make a cake dense and gummy.
Yes! Feel free to make this cake the day ahead of an event, or you can even wrap the baked and cooled cake in plastic wrap and store it in the freezer for a couple of months.
This cake should be stored in an airtight container in the refrigerator and can last up to 5 days.
Tried This?
If you give this recipe a try, I'd love to know what you think!
