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 to room temperature

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 can pumpkin puree (not pie filling)

4 oz cream cheese, softened to room temperature (for frosting)

4 tablespoons unsalted butter, softened to room temperature (for frosting)

1½ cups powdered sugar (for frosting)

¼ teaspoon cinnamon (for frosting)

½ teaspoon pure vanilla extract (for frosting)

Milk (a couple tablespoons to thin frosting)

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the center.

Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise if using, and salt. Set aside.

Step 3: In a stand mixer bowl with the paddle attachment or using a hand mixer, beat the softened butter, oil, granulated sugar, and brown sugar until combined.

Step 4: Add the eggs one at a time, mixing well after each addition. Then beat in the pumpkin puree and vanilla extract, scraping the sides and bottom of the bowl as needed.

Step 5: Gradually add the flour mixture to the wet ingredients, beating until no streaks of flour remain and the batter is smooth.

Step 6: Thoroughly grease a 12-cup bundt pan using nonstick baking spray with flour or butter and flour. Pour the batter into the pan, spreading it into an even layer.

Step 7: Bake the cake for 40-50 minutes, or until a long toothpick inserted into the center comes out clean.

Step 8: Remove the pan from the oven and cool on a wire rack for 10 minutes. Carefully invert the cake onto the rack and cool completely.

Step 9: For the frosting, beat the cream cheese and butter together until smooth and creamy.

Step 10: Add powdered sugar, cinnamon, and vanilla extract. Beat on low speed to combine, then increase to high, scraping the bowl as needed.

Step 11: Add milk one tablespoon at a time until the frosting reaches a drizzle-able consistency (about 2-3 tablespoons).

Step 12: Transfer the frosting to a piping bag with the tip snipped off. Starting from the inside of the bundt, drizzle the frosting in a back-and-forth zigzag pattern over the cake.

Tips & Variations

Make sure your butter and cream cheese are fully softened to avoid lumps in the frosting.

For a nutty crunch, sprinkle chopped toasted pecans or walnuts over the frosting before it sets.

You can substitute star anise with extra cinnamon or ground cloves if preferred.

Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to cook and puree the fresh pumpkin first until smooth and drain any excess liquid to match the texture of canned pumpkin puree.

Why did my bundt cake stick to the pan?

Bundt cakes can stick if the pan isn’t properly greased. Be sure to thoroughly grease the pan with butter or a nonstick spray that contains flour, making it easier to release after baking.