Pumpkin Bundt Cake is the perfect fall dessert. This recipe is easy to follow and yields a delicious cake that everyone will love. Serve this cake at your next gathering and watch it disappear!
Autumn is in the air, which can only mean one thing: pumpkin season is here! This delicious pumpkin bundt cake is perfect for any autumn celebration.
Not only is it easy to make, but it tastes amazing too. So why not give it a try? You won’t be disappointed.
Is there anything better than a delicious and moist pumpkin bundt cake? This easy recipe is perfect for a fall get-together, or just because you’re in the mood for something special.
The best part is that it only takes a few simple ingredients, so you can have it ready in no time!
pumpkin bundt cake recipe
Here are some commonly asked questions
What is a bundt cake?
A bundt cake is a type of cake that is typically round, has a hole in the center, and is covered in sugar or frosting. Bundt cakes are often made from flour, butter, eggs, baking powder, salt, and milk.
They are usually baked at lower temperatures for longer periods of time to produce an extremely moist and fluffy texture. This Pumpkin Bundt Cake is a popular type of dessert, and this recipe will help you make the best one possible.
How do you store pumpkin bundt cake?
You can store your pumpkin bundt cake in the fridge or freezer. If you want to keep it refrigerated, place it in a sealed, airtight container and store it in the fridge for up to 5 days.
I don’t recommend keeping it at room temperature because of the dairy in the cheesecake layer and the frosting.
If you want to freeze it, place it in a sealed, airtight container and freeze for up to 2 months.
How long does pumpkin bundt cake last?
The pumpkin bundt cake will last for up to 5 days if kept properly refrigerated.
Can I use fresh pumpkin?
You could, although it’ll be a little more watery. I have not made it using fresh pumpkin so I can’t tell you exactly how much to use, but I would definitely make sure the cooked pumpkin has completely cooled before you start using it.
Ingredients for Pumpkin Bundt Cake with Cheesecake Swirl
Cake
- yellow cake mix
- canned pure pumpkin puree
- water
- vegetable oil
- pumpkin pie spice
- eggs
Filling
- cream cheese – softened
- granulated sugar
- egg
Glaze
- cream cheese – softened
- butter – softened
- confectioner’s sugar
Pumpkin Bundt Cake Toppings
Pumpkin bundt cake is a popular dessert that can be topped with many different things. Here are some of the most popular pumpkin Bundt cake toppings.
Some of the most popular pumpkin bundt cake toppings include whipped cream, ice cream, caramel, nuts, and chocolate chips.
Why You’ll Love this Recipe
This recipe is easy to follow, and it will result in a delicious Bundt cake that everyone will love. The spices add flavor without being overpowering, so you can focus on the other ingredients and let this cake do the work for you. Plus, it’s perfect for parties or dinners – just make sure you have plenty of forks!
How to Make Pumpkin Bundt Cake with Cheesecake Swirl
- Preheat the oven to 350 degrees.
- Grease a 10-12 cup bundt pan. Set aside.
- In a large mixing bowl combine the cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice.
- Whisk until completely blended.
- Lightly grease the bundt pan.
- In a medium mixing bowl whisk the filling ingredients- cream cheese, granulated sugar, and egg until well combined and smooth.
- Pour half of the pumpkin cake batter into the prepared bundt pan.
- Add the cheesecake filling mixture on top of that.
- Top with the rest of the cake batter.
- Place the bundt pan on a baking sheet and then bake for 45 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, prepare the glaze.
Glaze
- In a medium mixing bowl whisk together the cream cheese and butter until smooth.
- Whisk in the confectioner’s sugar.
- If your glaze is too thick you can add a tablespoon of milk at a time until you reach your desired consistency.
- Drizzle or spoon the glaze all over the cake before serving.
Can Pumpkin Bundt Cake be made in advance?
Yes, this pumpkin cake can be made in advance and stored in the fridge. You’ll need to let it cool completely before serving.
What is the difference between Pumpkin Pie Mix and Pumpkin Puree? Which one is used for this recipe?
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
Can I use a different flavor cake mix for this recipe?
You can use a different flavor cake mix for this recipe. We have made this using white cake mix, vanilla cake mix, and even spice cake mix instead of yellow cake mix and they all turn out beautifully. You can also add additional fall spices to the batter with the pumpkin.
Expert Tips
- Store cake in an airtight container for up to 3 days.
- Do not skip placing your bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.
- Make sure you are using pure pumpkin and not pumpkin pie mix.
- You can use pumpkin pie spice or just cinnamon if that is what you have on hand.
- The consistency of the glaze is totally up to your preference. If you like a thick glaze don’t add any milk. If you like a thinner glaze add a little milk – a little at a time.
- Choose a high-quality cake mix – A good quality cake mix will make all the difference in this recipe. Make sure to use one that’s specifically designed for Bundt cakes, as these mixes tend to be denser than other types of cakes.
- Be careful not to overmix – Overmixing can result in tough Bundt cakes that don’t rise properly. Try not to beat or stir the batter too much after it’s mixed together; instead, let it sit for about 5 minutes before baking.
- Grease and flour your pan – This one may seem obvious, but ensuring your pan is well greased before adding any batter will help ensure even cooking throughout the entire cake.
- Try sprinkling with a little brown sugar or a cinnamon and sugar mixture instead of the homemade cream cheese frosting. You can also just sprinkle this easy fall dessert with powdered sugar (confectioner’s sugar) instead of adding frosting to this super moist cake.
easy pumpkin cake with cheesecake filling
- You can use a large bowl and a whisk or use an electric mixer, a stand mixer with a paddle attachment to make the batter, and cream cheese glaze for this tender pumpkin bundt cake.
- Make sure to wrap this flavorful pumpkin bundt cake in plastic wrap to keep it moist.
- This moist pumpkin cake will be your favorite cake recipe to serve in the fall.
- You can use any bundt cake pan as long as it is a 10-cup bundt pan – please don’t use the smaller or mini bundt pans for this recipe.
What if I don’t have Pumpkin Pie Spice?
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
- 1/3 cup cinnamon
- 1 tbsp each of ground ginger, nutmeg, ground cloves
- 2 tsp Allspice
Why You’ll Love Pumpkin Bundt Cake
Pumpkin Bundt Cake is the perfect way to celebrate autumn. It’s easy to make and packed with flavor, so you’ll love how it turns out every time.
This cake is also a great option if you’re looking for something special that can stand up to all of the other flavors that will be in season during this time of year.
Whether you’re serving it at your own Thanksgiving dinner or just want an amazing dessert to share with friends, this recipe is sure to please everyone in your family and congregation!
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making pumpkin bundt cake…
This pumpkin cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)
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Pumpkin Bundt Cake
Ingredients
Cake
- 15.25 oz. yellow cake mix
- 1 cup canned pure pumpkin puree
- ½ cup water
- ⅓ cup vegetable oil
- 1 tablespoon pumpkin pie spice
- 4 eggs
Filling
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 egg
Glaze
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 1 cup confectioner’s sugar
Instructions
- Preheat the oven to 350 degrees.
- Grease a 10-12 cup bundt pan. Set aside.
- In a large mixing bowl combine the cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice.
- Whisk until completely blended.
- Lightly grease the bundt pan.
- In a medium mixing bowl whisk the filling ingredients- cream cheese, granulated sugar, and egg until well combined and smooth.
- Pour half of the pumpkin cake batter into the prepared bundt pan.
- Add the cheesecake filling mixture on top of that.
- Top with the rest of the cake batter.
- Place the bundt pan on a baking sheet and then bake for 45 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, prepare the glaze.
Glaze
- In a medium mixing bowl whisk together the cream cheese and butter until smooth.
- Whisk in the confectioner’s sugar.
- If your glaze is too thick you can add a tablespoon of milk at a time until you reach your desired consistency.
- Drizzle or spoon the glaze all over the cake before serving.
Notes
- Store cake in an airtight container for up to 3 days.
- Do not skip placing your bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.
- Make sure you are using pure pumpkin and not pumpkin pie mix.
- You can use pumpkin pie spice or just cinnamon if that is what you have on hand.
- The consistency of the glaze is totally up to your preference. If you like a thick glaze don’t add any milk. If you like a thinner glaze add a little milk – a little at a time.
Equipment
- 1 bundt pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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