Description
A moist and warmly spiced Pumpkin Spice Bundt Cake with creamy cinnamon cream cheese frosting—perfect for fall gatherings or cozy weekends at home.
Ingredients
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 pure vanilla extract
15 oz canned pumpkin puree (not pie filling)
Frosting:
4 oz cream cheese, softened
4 tbsp unsalted butter, softened
1½ cups powdered sugar
¼ tsp cinnamon
½ tsp pure vanilla extract
2–3 tbsp milk (to thin)`),
Instructions
Preheat oven to 350°F and grease a 10–12 cup Bundt pan.
Whisk flour, baking soda, baking powder, pumpkin spice, cinnamon, star anise, and salt.
In a large bowl, cream butter, oil, granulated sugar, and brown sugar.
Add eggs one at a time, then vanilla.
Mix in pumpkin puree until smooth.
Gradually add dry ingredients to wet mixture; mix until just combined.
Pour into prepared pan; bake for 50–60 minutes or until toothpick comes out clean.
Cool in pan 15 minutes, then invert onto rack to cool completely.
In a separate bowl, beat cream cheese and butter until fluffy.
Add powdered sugar, cinnamon, vanilla, and milk to achieve desired consistency.
Frost cooled cake and serve.
Notes
You can freeze the cake (unfrosted or frosted) for up to 2 months.
Let the cake cool completely before frosting to prevent melting.
Optional: top with chopped nuts or a drizzle of maple syrup for extra flavor
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 390 kcal
- Sugar: 31 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 g