So… is a Bundt cake just a regular cake in a fancy pan?

Honestly? Yeah, kind of. But also no. The pan does matter, it’s what gives it that classic shape and helps it bake evenly. But a Bundt cake is usually a little thicker, a little more structured. You don’t want something too light and fluffy or it’ll fall apart when you flip it. So the recipe’s got to match the pan. You need something that wants to be a Bundt. And this one does.

What’s in that Nothing Bundt pumpkin cake? I’ve been craving it.

I’ve had it. It’s good. But let me tell you, this homemade version? It gives you the same warm pumpkin-spice comfort without the plastic packaging and weirdly perfect swirl of frosting. You use real ingredients, make the glaze yourself, and you get to lick the spoon. That alone makes it better.

Why is this cake so moist? Like, how?

It’s the pumpkin, first off. That stuff holds moisture like a secret. Then it’s the combo of butter and oil. I used to just use butter, but it dries out faster. The oil keeps it soft even two days later. It’s like magic, but real-life pantry magic.

Can I just mix pumpkin with a boxed cake mix?

Yeah. You can. And it’ll work. But here’s the truth: it won’t smell like this cake does while it bakes. It won’t have that texture that makes you pause between bites. It won’t make your kitchen feel like someone wrapped it in a warm blanket. If all you want is “quick,” the box is fine. But if you want something real , this is worth it.

Pumpkin Bundt Cake Recipe | Moist & Flavorful Fall Dessert

Description

This homemade Pumpkin Bundt Cake is warm, soft, spiced just right, and finished with a cozy cinnamon cream cheese glaze. A comforting fall favorite that’s easy to make and even easier to love.

Ingredients

Scale

2½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon ground star anise (optional)
½ teaspoon kosher salt
½ cup unsalted butter, softened
½ cup canola or vegetable oil
1¼ cups granulated sugar
½ cup light brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
15 oz pumpkin puree (not pie filling)
4 oz cream cheese, softened
4 tbsp unsalted butter, softened
1½ cups powdered sugar
¼ teaspoon cinnamon
½ teaspoon vanilla extract
2–3 tbsp milk (for thinning)

Instructions

1. Preheat oven to 350°F and grease a 12-cup Bundt pan thoroughly.

2. In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.

3. In a mixer, beat butter, oil, and both sugars until combined.

4. Add eggs one at a time, mixing after each.

5. Mix in pumpkin puree and vanilla until smooth.

6. Gradually add dry ingredients, mixing just until combined.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 40–50 minutes, until a toothpick comes out clean.

9. Cool in pan for 10 minutes, then invert onto a wire rack.

10. To make glaze, beat cream cheese and butter until smooth.

11. Add powdered sugar, cinnamon, and vanilla; mix well.

12. Thin with milk until drizzle consistency is reached.

13. Drizzle over cooled cake and let set before slicing.

Notes

For best texture, serve at room temperature.
Store covered at room temperature up to 2 days, or refrigerate up to 4 days.
Freeze individual slices (without glaze) for up to 3 months.
Use nonstick baking spray with flour to prevent sticking.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 444
Sugar: 40g
Sodium: 207mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 59g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: Pumpkin Bundt Cake, Fall Desserts, Pumpkin Recipes, Cream Cheese Glaze