Description
This moist and spiced Pumpkin Bundt Cake is a perfect autumn treat featuring the warm flavors of pumpkin pie spice and cinnamon. Topped with a smooth cream cheese frosting drizzled in a beautiful zigzag pattern, this cake is ideal for holiday gatherings or cozy afternoons with tea or coffee.
Ingredients
Scale
Cake:
- 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)
Frosting:
- 4 oz cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1½ cups powdered sugar
- ¼ teaspoon cinnamon
- ½ teaspoon pure vanilla extract
- 2–3 tablespoons milk (to thin)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and position a rack in the center to ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ground star anise (if using), and kosher salt. Set aside.
- Cream Butter, Oil, and Sugars: Using a stand mixer with paddle attachment or a hand mixer in a large bowl, beat softened butter, canola oil, granulated sugar, and light brown sugar until well combined and smooth.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and pure vanilla extract, scraping the bowl’s sides and bottom as needed to incorporate all ingredients evenly.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet mixture. Beat on low speed until just combined, stopping to scrape the bowl to ensure no dry flour streaks remain.
- Prepare Bundt Pan and Bake: Thoroughly grease a 12-cup bundt pan using nonstick baking spray with flour or butter and flour. Pour batter evenly into the pan, smoothing the surface. Bake in the preheated oven for 40-50 minutes until a long toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Carefully invert the bundt pan to release the cake and place the cake directly on the wire rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat softened cream cheese and butter together until smooth and fully combined. Add powdered sugar, cinnamon, and vanilla extract. Beat on low speed initially, then increase to high, scraping the bowl as needed. Add milk one tablespoon at a time to thin the mixture until it reaches a drizzleable consistency (approximately 2-3 tablespoons).
- Frost the Cake: Transfer the frosting to a piping bag with the tip snipped off (no piping tip needed). Starting from the interior of the bundt cake, pipe the frosting in a back-and-forth zigzag pattern, moving up and over the sides to create an elegant drizzle effect.
- Store: Store the frosted cake in the refrigerator or at a cool room temperature until ready to serve.
Notes
- Do not use pumpkin pie filling; use only pure pumpkin puree for the best texture and flavor.
- If you don’t have ground star anise, you can omit it without significantly affecting flavor.
- Ensure all butter and cream cheese are at room temperature for smooth mixing and a creamy frosting.
- Use nonstick baking spray with flour for easy bundt pan release to prevent the cake from sticking.
- Adjust the consistency of the frosting with milk for your preferred thickness; a thinner frosting works well for drizzling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Bundt Cake, Pumpkin Cake, Fall Dessert, Cream Cheese Frosting, Holiday Cake
