Save
This moist pumpkin bundt cake has become my autumn baking tradition, delivering warm spices and pumpkin goodness in every slice with a delicate cream cheese frosting that perfectly complements the tender crumb.
I first created this recipe when hosting my first Thanksgiving as a newlywed. Everyone requested the recipe, and it's now expected at every fall family gathering we host.
Ingredients
- All purpose flour: creates the perfect sturdy yet tender cake structure. Be sure to measure correctly by fluffing before scooping
- Pumpkin pie spice and cinnamon: provide that classic fall flavor profile that pairs perfectly with pumpkin
- Star anise: optional but adds a sophisticated flavor dimension most people can't quite identify but absolutely love
- Butter and oil: combination ensures both flavor and exceptional moisture that lasts for days
- Brown sugar: enhances the warm flavor notes and adds moisture to the crumb
- Pumpkin puree: not pumpkin pie filling which contains sweeteners and spices already
- Cream cheese: gives the frosting that perfect tangy contrast to the sweet cake
Step-by-Step Instructions
- Prepare the oven and dry ingredients:
- Heat your oven to exactly 350°F with the rack positioned in the center for even baking. Whisk together all dry ingredients in a large bowl until completely uniform in color. This ensures spices distribute evenly throughout the cake.
- Cream the fats and sugars:
- Beat butter, oil, and both sugars until the mixture looks fluffy and slightly lighter in color, about 2-3 minutes. Don't rush this step as it incorporates air into the batter for a better rise. The mixture won't be as fluffy as when using only butter but will still have a soft, uniform texture.
- Add wet ingredients:
- Add eggs one at a time, beating well after each addition until fully incorporated. Mix in pumpkin puree and vanilla until the batter looks smooth and consistent. Scrape the bowl thoroughly to catch any butter mixture hiding at the bottom.
- Incorporate dry ingredients:
- Add the flour mixture all at once and mix on low speed just until no flour streaks remain. Overmixing develops gluten and creates a tougher cake, so stop as soon as the flour disappears. The batter will be thick but pourable.
- Bake to perfection:
- Thoroughly grease every crevice of your bundt pan. Pour batter into the pan and smooth the top with a spatula. Bake 40-50 minutes, testing with a long wooden skewer or toothpick. Cool exactly 10 minutes in the pan before releasing onto a cooling rack.
- Create the frosting:
- Beat room temperature cream cheese and butter until completely smooth without lumps. Gradually add powdered sugar, cinnamon, and vanilla, starting on low speed to prevent a sugar cloud. Add milk gradually until you achieve a consistency that will drizzle beautifully but still hold its shape.
Save
Star anise might seem unusual in this recipe, but it's my secret ingredient that everyone asks about. The first time I served this cake to my grandmother, she asked for the recipe, saying it reminded her of the spice cakes from her childhood with a modern twist. That moment made this cake truly special to me.
Perfect Bundt Pan Release
The most common challenge with bundt cakes is sticking. For foolproof release, create a homemade cake release paste by mixing equal parts flour, shortening, and vegetable oil. Apply with a pastry brush, getting into every ridge and crevice. Store leftovers in the refrigerator for future use. This method works better than spray alone, especially for intricate bundt pan designs.
Flavor Variations
Chocolate lovers can add 1/2 cup mini chocolate chips tossed in a tablespoon of flour before folding into the final batter. For a more complex flavor profile, consider replacing the vanilla extract with bourbon or dark rum. A maple frosting variation works beautifully by substituting pure maple syrup for the milk and adding a drop of maple extract. During the holidays, I sometimes add 1/2 cup of finely chopped crystallized ginger for a festive sparkle and warming heat.
Serving Suggestions
This cake shines as the centerpiece of an autumn dessert table, but can also be transformed into an elegant plated dessert. Warm individual slices slightly and serve with a scoop of cinnamon ice cream or maple whipped cream. For brunch, skip the frosting and dust with powdered sugar instead for a less sweet option. During the holidays, garnish with sugared cranberries and rosemary sprigs around the platter for a festive presentation that requires minimal effort.
Storage Success
For maximum freshness, store unfrosted cake at room temperature under a cake dome for up to 2 days. Once frosted, refrigeration is necessary but always bring to room temperature before serving for the best flavor and texture. Individual slices freeze exceptionally well when wrapped in plastic wrap then foil. Allow frozen slices to thaw overnight in the refrigerator then bring to room temperature before enjoying.
Recipe FAQs
- → Can I make this pumpkin bundt cake ahead of time?
Yes, this cake is perfect for making ahead! You can bake it up to 3 days before serving and store in the refrigerator. For best flavor and texture, bring slices to room temperature before serving. You can also freeze individual slices for up to three months.
- → What can I substitute for star anise in this cake?
The star anise is optional, so you can simply omit it without replacement. If you'd like to maintain that subtle complexity, a tiny pinch of ground cloves or allspice would work well with the other warm spices in the cake.
- → How do I prevent my bundt cake from sticking to the pan?
For best results, thoroughly grease every crevice of your bundt pan with a nonstick baking spray that contains flour. Apply it immediately before pouring in the batter, and allow the baked cake to cool in the pan for exactly 10 minutes before turning out - this timing helps prevent sticking.
- → Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works beautifully in this cake. Just make sure to drain it thoroughly if it's watery, as excess moisture can affect the cake's texture. Use the same amount (15 oz) as called for in the recipe.
- → How can I make the frosting thicker for piping decorative designs?
To create a thicker frosting for more defined decorations, add less milk than called for in the recipe. Start with just 1 teaspoon at a time until you reach your desired piping consistency. You can also chill the frosting for 15-20 minutes before piping to help it hold its shape better.
- → Can this be made as a layer cake instead of a bundt?
Yes, this batter works well as a layer cake. Divide it between two 9-inch round cake pans and reduce the baking time to about 30-35 minutes. You may want to double the frosting recipe to have enough for filling and covering a layer cake.