Pumpkin Spice Bundt Cake

This easy pumpkin spice Bundt cake is soft, moist, and springy with warm pumpkin pie spice and a rich cream cheese frosting. Sour cream keeps the crumb tender, while brown sugar adds sweetness and depth.

Prep Time20

Cook Time40

Cooling Time1

Total Time2

Servings:

Calories: 424kcal

Author: Karin and Ken

Ingredients

Pumpkin Spice Bundt Cake

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon pumpkin pie spice
10 tablespoons unsalted butter softened
1 cup light brown sugar packed
4 large eggs room temperature
1 ½ teaspoon vanilla extract
1 cup sour cream or Greek yogurt

Buttercream Cream Cheese Frosting

4 oz cream cheese - softened or ½ brick
¼ cup butter or ½ stick
2 cups powdered or icing sugar
1 teaspoon vanilla
1 tablespoon milk

Instructions

Pumpkin Spice Bundt Cake

Prepare the pan and dry ingredients. Preheat the oven to 350°F. Thoroughly grease and flour a 9½-inch Bundt pan, making sure to coat all the grooves. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Make the batter.Beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. Add the dry ingredients in two additions, alternating with the sour cream or Greek yogurt. Mix just until combined. The batter will be thick but still fluid, similar to brownie batter.
Bake the cake. Spread the batter evenly in the prepared Bundt pan. Bake for 37–40 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
Cool and release. Cool the cake in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before frosting.

Cream Cheese Buttercream Frosting

Make the frosting. Beat the softened cream cheese, butter, powdered sugar, vanilla, and milk until smooth. The frosting should be fluid enough to pour but thick enough to cling to the cake.
Frost and serve. Pour the frosting over the cake, allowing it to drip down the sides. For thinner drips, frost the cake while it is slightly warm; for thicker frosting that stays mostly on top, let the cake cool completely. Slice and serve.

Notes

Bundt Pan: We tested this recipe in a 9½-inch Bundt pan with a 9½-cup capacity. The batter filled it about halfway.
Batter: The batter is thick but fluid, similar to brownie batter.
Doneness: Bake for 37–40 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
Release: Cool in the pan for 15 minutes before inverting. Our well-greased pan released the cake easily.
Frosting: Frost a slightly warm cake for thinner drips or a completely cooled cake for thicker frosting that stays closer to the top.
Make Ahead: The covered cake remained soft and springy the next day, although it was slightly less moist.
Freezing: We did not test this cake frozen.

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