Fall is here, and that means pumpkin season — this pumpkin bundt cake is perfect for any occasion and will warm up a cool autumn night.
Pumpkin bundt cake
Celebrate pumpkin spice season with this easy and impressive pumpkin bundt cake. It combines the comforting flavors of pumpkin and warm spices with a tender, moist crumb and a crisp pie-crust base. Topped with creamy buttercream and a drizzle of caramel, it’s a show-stopping dessert for family gatherings, potlucks, or a cozy night in.
The contrast of textures — a flaky pie crust lining the bottom of the bundt pan and a soft, gooey cake — makes every bite feel like cake and pie in one. The cake is simple to prepare and yields a beautiful bundt shape that needs little extra decoration, though you can customize it with nuts, chocolate chips, or decorative sprinkles.
Love pumpkin desserts? Check out these recipes!
- Pumpkin donuts in the air fryer
- No-churn pumpkin ice cream
- Vegan baked pumpkin donuts
- Air fryer pumpkin snickerdoodles
Ways to vary this cake
- Serve with hot cider, whipped hot chocolate, or strong coffee for a cozy pairing.
- Add a scoop of pumpkin ice cream for an extra indulgent dessert.
- Stir in chopped walnuts, pecans, or chocolate chips for added texture and flavor.
- Swap the buttercream for a simple glaze, or skip frosting for a lighter finish.
- Top with chopped nuts, toasted seeds, or colorful sprinkles to match the occasion.
Tips for baking a beautiful bundt cake
Getting a bundt cake out of the pan intact can be tricky. Grease the pan with shortening and lightly flour it, tapping out excess flour so the batter doesn’t pick up clumps. If you see any uncoated spots, re-grease and flour them to prevent sticking.
After pouring the batter in, tilt the pan slightly so the batter is higher around the edges. This helps avoid a domed bottom and lets the cake sit flat on a platter when turned out.
How to tell when the bundt cake is done
Bake times for bundt cakes are longer than for smaller pans — this recipe takes about 40–45 minutes. The most reliable test is a toothpick or wooden skewer: insert it into the center and if it comes out clean, the cake is done. If it’s sticky or has batter on it, bake a few minutes longer. The top should also spring back gently when pressed.
Cooling and frosting
Allow the cake to cool in the pan for 20–30 minutes before turning it out. Turning it out too soon can cause it to break; turning it out too late can make unmolding harder. While it cools, make the buttercream. Make sure the cake is completely cool before decorating — otherwise the frosting will melt and run.
Frosting can be piped in ribbons, swirls, or spread across the whole cake. Use the frosting to cover any small imperfections from unmolding, and finish with a drizzle of caramel and a sprinkle of nuts if desired.
Unmolding tips
To remove the cake, set a serving platter or cooling rack over the top of the bundt pan and invert both together, holding the pan and platter firmly. If the cake doesn’t release immediately, tap the pan gently around the edges. If it still sticks, leave the inverted pan for 10–15 more minutes — the cake often loosens as it cools slightly.
If the cake breaks
If the bundt doesn’t come out whole, don’t worry. Crumble the pieces to make truffles or cake pops by mixing with a thicker cream cheese frosting and shaping into balls. Alternatively, layer pieces with whipped cream, salted caramel, and nuts to make a trifle — a delicious rescue and great presentation.
Ingredients
- Flour
- Baking soda
- Baking powder
- Salt
- Vegetable oil
- Sugar
- Brown sugar
- Vanilla
- Eggs
- Canned pumpkin (or fresh pumpkin puree)
- Pre-made pie crust
Buttercream frosting:
- Butter — softened
- Cream cheese — softened
- Powdered sugar
- Optional: caramel sauce for drizzling
How to make pumpkin bundt cake
To make the cake batter
- In a stand mixer bowl, combine eggs, sugar, vanilla, pumpkin, brown sugar, and vegetable oil. Mix on low until blended, then increase speed and beat until light and fluffy.
- Add flour, baking soda, baking powder, and salt. Mix until combined, then beat on medium-high for about 30 seconds. Scrape down the bowl and mix briefly to fully incorporate.
To bake the cake
- Grease and flour the bundt pan. Unroll one sleeve of pie crust and cut into 1-inch strips. Layer the strips in the bottom and up the sides of the pan, overlapping until the crust is used.
- Pour the cake batter over the pie crust.
- Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack for about 5 minutes. Place a heavy wire rack over the pan, then carefully invert the pan to release the cake. Allow the cake to cool completely.
To make the buttercream
- In a stand mixer bowl, beat softened butter and cream cheese until light and fluffy.
- Add powdered sugar gradually, mixing between additions until smooth and creamy. Remove bowl from mixer.
- Ensure the cake is completely cool before frosting.
Decorate the cake
- Fill a pastry bag with a large fluted tip and pipe thick ribbons of frosting across the top and sides of the cake.
- Drizzle caramel sauce generously over the frosting and exposed pie crust strips.
- Slice into 2–3 inch pieces, serve, and enjoy.
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Equipment
- Bundt pan
- Stand mixer (or a hand mixer)
Recipe card summary
Prep time: 10 mins • Cook time: 45 mins • Total time: 55 mins • Servings: 16 slices
Course: Dessert • Cuisine: American
Nutrition (per slice)
Calories: 659 kcal • Carbohydrates: 89 g • Protein: 6 g • Fat: 32 g • Sugar: 50 g
If you try this recipe, let us know how it turned out and any variations you enjoyed.