Best Recipe for Pumpkin Pound Cake

This Pumpkin Bundt Cake Recipe is for anyone who loves pumpkin spice! Pumpkin pound cake is laced with warm fall spices and topped with decadent brown sugar icing. Baked in a Bundt pan, it looks ornate but is easy to make!

You Will Love This Pumpkin Spice Bundt Cake

As the weather turns chilly, you’ll love warming up with a hot chocolate and a slice of Pumpkin Spice Pound Cake. Doesn’t that sound cozy?

If you’re already a fan of Pumpkin Bread, this cake has similar flavors plus a sugary icing drizzle. Even better, you only need about 20 minutes to prep it!

With its good looks and delicious taste, this Pumpkin Bundt Cake is guaranteed to impress. Whether for brunch or dessert, consider making it to share at your fall and holiday gatherings!

Spice Pumpkin Bundt Cake Ingredients

This pumpkin pound cake recipe consists primarily of pantry staples, so other than the pumpkin puree; you probably have everything you already need to make this!

• All-purpose flour – The base of this cake. Be sure to use all-purpose flour as opposed to cake, pastry, etc.
• Baking powder & baking soda – These are the leaveners that react differently to liquid and acid ingredients. A mixture of the two helps this cake rise just right.
• Salt – This complements the sweetness for a more balanced flavor.
• Spices – Ground cinnamon, nutmeg, and pumpkin pie spice offer a warm, aromatic flavor. (Ps. Try my homemade Pumpkin Pie Spice recipe for your fall baking!)
• Unsalted butter – Salt is added separately, so make sure your butter is unsalted. Also, let it warm to room temperature before adding it to the batter.
• Sugar – A mix of granulated sugar and brown sugar tastes comforting without being too heavy.
• Eggs – This dense cake calls for 5 eggs that bind everything together.
• Pumpkin puree – A key ingredient for real pumpkin flavor! Make sure to use puree and not pumpkin pie filling.
• Vanilla extract – A baking staple that adds smooth mellowness.
• Icing – A blend of salted butter, heavy cream, brown sugar, vanilla extract, and confectioners sugar creates a simple but decadent icing.

Spice Pumpkin Bundt Cake Substitutions and Variations

• Top with powdered sugar: You can forgo the icing for a sprinkle of powdered sugar instead. Or, go crazy and do both!
• Use loaf pans: No Bundt pan? Divide the batter between two loaf pans (used for quick bread) to make a couple of pumpkin loaf cakes instead.

How to make Spice Pumpkin Bundt Cake

1. Mix the cake batter by creaming together the butter and sugars with an electric mixer until light and fluffy. Next, add the eggs one at a time, and mix in the pumpkin and vanilla on medium speed. Add the dry ingredients to a medium bowl, whisking to combine, then slowly beat them into the wet ingredients until fully combined.

2. Bake: Pour the batter into a prepared 12-cup bundt pan and bake at 325 degrees F for about 1 hour or until a toothpick comes clean from the center of the cake. Let the cake cool for about 15 minutes in the pan before inverting it onto a wire rack to cool completely.

3. Icing: Lastly, make the icing by melting the butter in a small saucepan, adding the light brown sugar, and bringing it to a boil. Remove from heat and whisk in the vanilla, heavy cream, and powdered sugar until smooth. Spread over the top of the cake. Feel free to top it with toasted pecan pieces.

How To Store Pumpkin Spice Bundt Cake

Store this cake at room temperature in an airtight container for 3 to 5 days.

This cake can also be made ahead and wrapped in a double layer of plastic wrap and then a layer of aluminum foil and frozen for up to 3 months. You will want to frost it after thawing for best results.

Why is it called a Bundt cake/What does Bundt mean?

The name is derived from the German cake Bundkuchen. Since Bund means “bunch” (and kuchen is “cake”), it may refer to the way the cake appears “bunched” in a circle.

Why make a Bundt cake?

The short answer? Because it’s pretty! Bundt cakes refer to the shape of the cake (baked in a Bundt pan) as opposed to the flavor itself. Pound cakes and coffee cakes are often baked in Bundt pans.

Can I use any kind of batter in a Bundt pan?

Yes, you can. However, layer cake recipes will become denser when baked in a Bundt pan (as opposed to two lighter, fluffier sheet cakes).

How do you keep pound cake moist?

This cake should stay fairly moist for a few days, covered at room temperature. However, if you want to ensure that your cake stays very moist, you can brush the bottom with simple syrup after it comes out of the oven then brush the top of the cake once it comes out of the pan.

What is the secret to a good pound cake?

Quality, full-fat ingredients. I recommend using King Arthur unbleached all-purpose flour and Domino sugar. Quality eggs like Vital Farms, Nellie’s, Happy Eggs are all great choices. And if you can splurge a bit, European butter will lead to a more flavorful and tender cake.

More Bundt Cake Recipes To Bake Up!

• Apple Fritter Monkey Bread – Baked in a Bundt pan, this is technically a sticky pull-apart bread!
• Cream Cheese Pound Cake – Enjoyed with fresh fruit, Strawberry Sauce, Whipped Cream, or plain!
• Chocolate Yogurt Cake – Rich, chocolatey, and moist, lower in fat thanks to a not-so-secret ingredient!
• Lemon Butter Cake – A dense pound cake with a citrusy twist.
• Mini Chocolate Peppermint Bundt Cakes – These festive treats are small in size and big in taste!