Pumpkin Bundt Cake

This Pumpkin Bundt Cake is the only pumpkin cake you need this Fall!

This Pumpkin Bundt Cake is wonderfully moist and rich infused with warm Fall spices and decadent chocolate chips then bathed in a velvety Cinnamon Pumpkin Cream Cheese Glaze. I’ve included tips and tricks an how to freeze Pumpkin Bundt Cake so you can enjoy it stress free any day of the week!  (Updated recipe post and video!)

Pumpkin Bundt Cake  Recipe Video

up close of pumpkin bundt cake

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What readers are saying about this Pumpkin Bundt Cake:

I’ve made this cake 4 times in the last 6 weeks for various parties. My parents went absolutely nuts over it and requested it for Thanksgiving (big compliment, since my mother’s Thanksgiving is full of only the absolute best…  Hannah

We made this on Sunday for family dinner and it was DELICIOUS! Like the previous commenter, I thought this would be for the adults, and the kids made some rice krispy treats for themselves. But all 6 cousins LOVED this cake! – Katie

I just made this cafe for our annual block party and not only did it get oohs and aahs as I brought it in it also was a hit for everyone. Annie

I made this cake to bring to my family’s Thanksgiving dinner tonight and it was a total hit! – Jodie

Pumpkin Bundt Cake Recipe

As I mentioned in my Nutella Pumpkin Crepes post, my favorite pumpkin anything growing up was my Mom’s Famous Pumpkin Bread with chocolate chips – pumpkin and chocolate are just made for each other!  And my favorite part of the bread – aside from the chocolate chips – was the outer crystallized sugar crust.  My mom began making mini loafs just so there would be more crust – thanks mom.

So when I was thinking about what type of pumpkin cake I wanted to make, I knew it had to have chocolate chips and a crystallized brown sugar crust which meant it had to be a chocolate chip Pumpkin Bundt Cake!

I chose to make this Pumpkin Bundt Cake a pound cake so it is rich, tender, dense and decadent yet still super moist due to the pumpkin puree.  It’s inclusion of butter gives it an underlying buttery richness while pumpkin,  cinnamon, cloves and nutmeg celebrate the flavors of Fall. So Happy Fall to you with rich, moist Pumpkin Bundt cake!

top view of Pumpkin Bundt Cake with Chocolate Chips

Why do they call it a bundt cake?

I adore bunt cakes – they are visually impressive, but so easy and one of my favorite types of cakes to make – and to eat!  From  my Toffee Pecan Caramel Cake,  Chocolate Covered Strawberry Cake,- and now Chocolate Chip Pumpkin Bundt Cake, I just can’t get enough of their rich, buttery, soft, moist texture.   And they are so pretty.

The bundt cake is assumed to have originated from the German bundkuchen, a ring-shaped coffee cake.  The first variation dates bake to 1901 in The Settlement Cookbook, written by Lizzie Kander of Milwaukee, Wisconsin in which she uses the term “Bundt Kuchen” instated of bund.

The aluminum bundt pan was trademarked in 1950 by H. David Dalquist, founder of Nordic Ware, based in St. Louis Park, Minnesota.  He modified some existing Scandinavian pan designs with fluted and grooved sides, that were traditionally made out of ceramic or cast iron.  The new aluminium bundt pans sold slowly until a bundt cake won second place in a 1966 Pillsbury-sponsored baking contest.

This bundt cake glory caused the bundt cake pan to skyrocket in popularity, and even surpass the Jell-O mold in the United States.  Today there is even a National Bundt Pan day on  November 15 – the perfect day to make this Pumpkin Bundt Cake!

What is the difference between a Pumpkin Cake and a Pumpkin Bundt Cake?

Any type of cake cooked in a Bundt pan can be called a bundt cake BUT there are still a few differences between a Pumpkin Bundt Cake and regular Pumpkin Cake.  Namely, since the middle of the Pumpkin Bundt Cake is hollow, more of the batter will touch the sides and result in that fabulous crystallized sugar crust that I love so much about pumpkin bread. This circular cake structure also results in a more sturdy cake that can easily support any type of frosting you choose.  The shape also requires a more moist cake recipe because more of the cake batter will be exposed high heat.

showing how to make Pumpkin Bundt Cake by drizzling Cream Cheese Glaze over cake

Pumpkin Bundt Cake Ingredients

To make this pumpkin cake with cream cheese frosting, you’ll need the following ingredients:

  • Pumpkin: Make sure to use pure pumpkin puree and not pumpkin pie filling!
  • Butter: Unsalted is typically best for baked goods.
  • Sugar: I used a mixture of brown and granulated sugar to add both sweetness and flavor to the cake.
  • Eggs: Need to be at room temperature!
  • All-purpose flour: I’ve never made this cake with anything other than all-purpose flour, so I can’t speak to whether gluten-free flour, etc. would work here.
  • Baking powder and baking soda: Helps the pumpkin pound cake rise in the oven.
  • Spices: I used a blend of cinnamon, nutmeg, and cloves to make this pumpkin cake taste just like fall!
  • Milk: Whole milk is best in this recipe.
  • Semi-sweet chocolate chips: I prefer using semi-sweet chocolate so the cake doesn’t wind up being too sweet.
  • Cream cheese: Use full-fat brick-style cream cheese for best results.
  • Powdered sugar: Make sure to sift the sugar before making the frosting, otherwise you’ll wind up with lumpy frosting.

How to Make Pumpkin Bundt Cake

I’ve given detailed instructions in the recipe card below on how to make this easy pumpkin cake recipe. Here’s an overview of the process:

  1. Grease and flour a 12-cup Bundt pan.
  2. Remove 2 tablespoons pure pumpkin from 15 oz. can pumpkin and set aside for glaze.
  3. Add remaining pumpkin, butter and sugars to mixer and beat until FLUFFY. Add eggs, one at a time, beating just until the yellow disappears after each egg.
  4. In a medium bowl, whisk together the dry ingredients.
  5. Gradually add the dry mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined.
  6. Stir in chocolate chips and optional pecans just until combined then spoon batter into prepared pan
  7. Bake until done.
  8. Once the cake is completely cool, make the cream cheese frosting and frost the cake!

Best Glaze for Pumpkin Bundt Cake

The multi-dimensional silky Cinnamon Pumpkin Cream Cheese Glaze pushes this Pumpkin Bundt Cake over the delicious edge into the crazy delicious arena where everyone will be beg you for the recipe.  The glaze is a simple combination of cinnamon, pumpkin puree, cream cheese and powdered sugar that enhances the Fall spiced pumpkin cake.  I love to warm my slice(s) of cake for 15 seconds or so not only is the chocolate studded cake warm but the the glaze is all warm, ooey, and gooey and irresistible!

up close side view of best pumpkin bundt cake

Tips and Tricks for Pumpkin Bundt Cake

  • Grease bundt cake pan.  You will need a 12 cup bundt cake pan for this Pumpkin Bundt Cake recipe.  Take care to grease and flour your pan so your baked cake doesn’t stick (more info in section to follow).
  • Prep Ahead.  As with all recipes, carefully read through the entire recipe, and prepare any special ingredients, such as room temperature eggs and milk in this Pumpkin Bundt Cake recipe.
  • Pre-Measure Ingredients.   This is optional but I like pre-measure my ingredients before I start so that way, if/when I get interrupted, I haven’t lost track of measurements.
  • Use Pumpkin Puree NOT Pumpkin Pie Filling.  Pumpkin Puree is 100% pure pumpkin that has been cooked and pureed.  Pumpkin Pie Filling, however, is sweetened and seasoned with spices and will not work in this recipe.
  • Room Temperature Ingredients.  You need room temperature milk and room temperature eggs for this Pumpkin Bundt Cake recipe.  This results in a pound cake with maximum volume.
  • Beat Until Fluffy patient. Beat softened butter, sugar and pumpkin until fluffy.  This can take anywhere from 3-7 minutes, depending on your mixer.  This step is so important because it is the only time you want to whip air into the cake batter so it will rise during baking.
  • Don’t overbeat.  Add the eggs, one at a time, beating just until the yellow disappears after each egg.  You never want to overbeat eggs as this will cause the batter to be runny and may cause the batter to overflow when baking.  Overbeaten eggs can also create a fragile crust that crumbles and separates from the cake as it cools.
  • Don’t peak!   Don’t open the oven doors until it is time to check your Pumpkin Bundt Cake for doneness.  Opening the doors can cause your cake to cook unevenly and to fall.
  • Don’t microwave cream cheese or butter!   For the Pumpkin Cinnamon Cream  Cheese Glaze, use cream cheese and butter softened at room temperature.  If you soften them in the microwave, they will be too runny.
  • Refrigerate Frosting. If your frosting isn’t as thick as you’d like then stick it in the refrigerator for 30 minutes (or longer).
showing how to make Pumpkin Bundt Cake by taking a slice out of the cake

How do I Make Sure My Pumpkin Bundt Cake doesn’t stick?

It is a sad day when you put the time, effort and ingredients into a cake and it sticks.  To prevent your Pumpkin Bundt Cake from sticking, either spray every nook and cranny with nonstick cooking spray WITH FLOUR IN IT OR grease and flour the inside of your pan.

To grease pan:

  1. Use a pastry brush to grease every nook and cranny of the pan thoroughly with softened butter or solid shortening.
  2. Sprinkle some flour OR cocoa powder in the pan.  I tend to use flour for lighter colored cakes and cocoa powder for darker cakes (for this Pumpkin Bundt Cake, I used nonstick cooking spray with four).
  3. Hold floured pan over the sink and tilt the pan in a circular motion in order to distribute the flour evenly.  Add more flour if there are any bare spots.
  4. Flip the bundt pan over and tap out any excess flour.
up close view of a slice of moist Pumpkin Bundt Cake

How long do I let my Pumpkin Bundt Cake Cool?

It is important to let your Pumpkin Bundt Cake to cool in the pan for 10 minutes.  This allows the cake to retract from the pan and become firm enough to remove without breaking.  If you leave your Pumpkin Bundt Cake in the pan for too long, then it can become damp and stick to the pan.

How do I remove my Pumpkin Bundt Cake from the Bundt pan?

  1. Let Pumpkin Bund Cake cool for 10 minutes.
  2. After your Pumpkin Bundt Cake has cooled for 10 minutes, then firmly tap the outside of the pan a few times to loosen the cake.
  3. Place a cooling rack over the open side of the bundt cake pan and hold the sides so you are holding both the edges of the bundt cake pan and the cooling rack.  Carefully and quickly flip the cooling rack and bundt cake over to invert the cake, then remove the bundt pan.
  4. Let the Pumpkin Bundt Cake cool completely on the wire cooling rack.
up close of a slice of moist Pumpkin Bundt Cake with bite taken out of it

Can I make Pumpkin Bundt Cake Ahead of Time?

Yes!  This Pumpkin Bundt Cake is the perfect cake to make ahead of time and I think it tastes even better the next day!  Once your cake has cooled completely, wrap it tightly in plastic wrap and let it sit at room temperature.

You can make the Cinnamon Cream Cheese Glaze ahead of time and refrigerate until ready to use.  You may need to whisk in additional milk when ready to use as it will thicken in the refrigerator.

How to Store Pumpkin Bundt Cake

Because the frosting contains cream cheese, you’ll need to store this cake in the fridge. Cakes tend to dry out in the fridge, so be sure to wrap it tightly with plastic wrap and enjoy within 3 days.

Can I Freeze Pumpkin Bundt Cake?

Yes!  You will want to wait until your Pumpkin Bundt Cake is completely cooled then wrap it tightly in plastic wrap WITHOUT the Glaze.   The glaze should not be frozen.  Freeze cake for up to 3 months.   Allow you cake to thaw overnight in the refrigerator before serving.

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Moist, rich Chocolate Chip Pumpkin Cake infused with chocolate and bathed in in Cinnamon Pumpkin Cream Cheese Glaze is SO good! The only cake you need for Fall!

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is the only pumpkin cake you need this Fall!  It is moist, rich pumpkin cake infused with chocolate chips and bathed in a velvety Cinnamon Pumpkin Cream Cheese Glaze!  
Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 55 minutes

Ingredients

Chocolate Chip Pumpkin Pound Cake

  • 1 15 oz. can pure pumpkin divided
  • 6 tablespoons butter softened to room temperature
  • 1 cup light brown sugar packed
  • 1 1/4 cup granulated sugar
  • 3 large eggs at room temperature
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cloves
  • 3/4 cup whole milk at room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecans, chopped (optional)
  • nonstick cooking spray WITH FLOUR

Cinnamon Cream Cheese Glaze

  • 4 oz. Cream Cheese softened to room temperature
  • 2 tablespoons butter softened to room temperature
  • 2 tablespoons pumpkin puree from above can pumpkin
  • 2 – 2 1/2 cups Powdered sugar sifted
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 325 degrees F and spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR OR grease and flour the inside of your pan. Set aside.
  • Remove 2 tablespoons pure pumpkin from 15 oz. can pumpkin and set aside for glaze. Add remaining pumpkin, butter and sugars to mixer and beat until FLUFFY. Add eggs, one at a time, beating just until the yellow disappears after each egg.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in chocolate chips and pecans just until combined then spoon batter into prepared pan. Tap pan on counter a few times to get rid of any air bubbles.
  • Bake until a wood pick inserted near the center of cake comes out clean, 55- 75 minutes at 325 F degrees (time will depend on pan, oven, etc. so check early then bake on if needed).
  • Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  • To prepare glaze, beat cream cheese, butter and 2 tablespoons pumpkin puree together until smooth. Add milk and cinnamon and gradually beat in powdered sugar, adding additional milk if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!

Notes

Don’t miss the “how to make” recipe video at the top of the post!

Tips and Tricks for Pumpkin Bundt Cake

  • Prep Ahead.  As with all recipes, carefully read through the entire recipe, and prepare any special ingredients, such as room temperature eggs and milk required in this Pumpkin Bundt Cake recipe.
  • Pre-Measure Ingredients.   This is optional but I like pre-measure my ingredients before I start so that way, if/when I get interrupted, I haven’t lost track of measurements.
  • Use Pumpkin Puree NOT Pumpkin Pie Filling.  Pumpkin Puree is 100% pure pumpkin that has been cooked and pureed.  Pumpkin Pie Filling, however, is sweetened and seasoned with spices and will not work in this recipe.
  • Room Temperature Ingredients.  You need room temperature milk and room temperature eggs for this Pumpkin Bundt Cake recipe.  This results in a pound cake with maximum volume.
  • Beat Until Fluffy patient. Beat softened butter, sugar and pumpkin until fluffy.  This can take anywhere from 3-7 minutes, depending on your mixer.  This step is so important because it is the only time you want to whip air into the cake batter so it will rise during baking.
  • Don’t overbeat.  Add the eggs, one at a time, beating just until the yellow disappears after each egg.  You never want to overbeat eggs as this will cause the batter to be runny and may cause the batter to overflow when baking.  Overbeaten eggs can also create a fragile crust that crumbles and separates from the cake as it cools.
  • Don’t peak!   Don’t open the oven doors until it is time to check your Pumpkin Bundt Cake for doneness.  Opening the doors can cause your cake to cook unevenly and to fall.
  • Don’t microwave cream cheese or butter!   For the Pumpkin Cinnamon Cream  Cheese Glaze, use cream cheese and butter softened at room temperature.  If you soften them in the microwave, they will be too runny.

Can I make Pumpkin Bundt Cake Ahead of Time?

This Pumpkin Bundt Cake is the perfect cake to make ahead of time and I think it tastes even better the next day!  Once your cake has cooled completely, wrap it tightly in plastic wrap and let it sit at room temperature. You can make the Cinnamon Cream Cheese Glaze ahead of time and refrigerate until ready to use.  You may need to whisk in additional milk when ready to use as it will thicken in the refrigerator.

Can I Freeze Pumpkin Bundt Cake?

Yes!  You will want to wait until your Pumpkin Bundt Cake is completely cooled then wrap it tightly in plastic wrap WITHOUT the Glaze.   The glaze should not be frozen.  Freeze cake for up to 3 months.   Allow you cake to thaw overnight in the refrigerator before serving.

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30 Comments

  1. Hannah says

    I’ve made this cake 4 times in the last 6 weeks for various parties. My parents went absolutely nuts over it and requested it for Thanksgiving (big compliment, since my mother’s Thanksgiving is full of only the absolute best… We also had your million dollar mac and cheese, because obviously that’s the best side dish ever). My family was actually fighting over the pieces of this cake, and my dad doesn’t even normally like cake. In fact, I’m getting ready to make another cake, because everybody only got 1 piece for Thanksgiving and they’re all bugged it’s gone. My 4 year old, 2 year old, and 10 month old also start begging for a taste when they see me making it. Thank you for a new family tradition! Best, most moist cake ever!

    • Jen says

      I teared up at your comment! THANK YOU Hannah for taking the time to make my day and let me know this Pumpkin Bundt Cake is a new family tradition. I am so honored it has a place in your home. xoxo

  2. Emilee says

    Absolutely AMAZING! Thanks for the recipe! I tagged you on IG.

    You are so welcome Emilee! I’m so pleased you loved it!

    • Jen says

      You are so welcome Emilee! I’m so pleased you loved it!

  3. Kay says

    Tried this last night and loved it! Have you tried in a mini bundt cake pan or muffins? How would cook time adjust?.

    • Jen says

      I’m so happy you loved them Kay! I haven’ tried muffins but I think they would be delicious! I would bake muffin/cupcake pan size at 350 degrees F for 22-28.

  4. Marie says

    Can I glaze this the night before and leave the cake out in a cake container?

    • Jen says

      Absolutely! Just be aware that the glaze will slightly harden. The cake is delicious microwaved for a few seconds and that will also soften the glaze.

  5. Jodie says

    I made this cake to bring to my family’s Thanksgiving dinner tonight and it was a total hit! Thank you so much for the delicious recipes. I love everything I’ve ever made from your blog.

    • Jen says

      Happy Thanksgiving Jodie! I am so happy the cake was a hit with your family and I LOVE hearing you are enjoying my recipes!! Thank you so much!

  6. Angela says

    This is a great recipe and freezes nicely…thanks for sharing.

    Wonderful, thanks Angela! So happy you are enjoying it and that it freezes well!!

    • Jen says

      Wonderful, thanks Angela! So happy you are enjoying it and that it freezes well!!

  7. Saraallie says

    Hey!
    This looks fab! I was wondering if I could turn it into a layer cake? Any idea if that’d be good? I’m baking for mama’s birthday soon and wanted a dense cake like this one that I could cover in fondant too. Do you think it’d work in round cake pans? And will it need changes in time and temperature?
    Thanks!

    • Jen says

      Hi Saraallie! I think it should work just fine in round pans. You will need to change the time – the typical times for Two 8 x 1-1/2 inch is 35 to 40 minutes and for Two 9 x 1-1/2 inch round baking pans its 30 to 35 minutes – since I have never baked this in rounds the best bet is to use these times as guesstimates and check often. Good luck ad happy birthday to your mom! What a wonderful daughter you are to make her a special cake!

  8. Cari says

    Made this today with fresh puree I froze last fall. I can’t ever leave a recipe alone, so I used butterscotch chips instead of chocolate and added a TBS of butterscotch liquor to the icing. Best cake EVER!

    • Jen says

      Hi Cari, thank you so much for your comment of “best cake EVER!” – wow – awesome, thank you!!! And what a great idea to freeze puree for the next year and I am such a succor for butterscotch chips, I am sure that was amazing!

  9. Susan says

    Made this tonight and it is so delicious! The best part is that there isn’t as much butter as other pound cake recipes I’ve seen. My hubby loved it too and wants me to try it with raisins and pecans next time . This ones a keeper for sure!!

    • Jen says

      Yay for a keeper! So happy both you and your husband loved it and I think it would be fabulous with pecans and raisins too – yum! Thanks so much Susan!!

  10. Annie says

    I just made this cafe for our annual block party and not only did it get oohs and aahs as I brought it in it also was a hit for everyone! My three year old ate an entire slice, and my super picky nine year old who was sure he wouldn’t like “the pumpkin part” loved it too! This is the first time I’ve made one of your recipes and now I’m a huge fan! Thank you!

    • Jen says

      YAY! that is awesome Annie! I am so happy everyone – including the kids- loved it! I am happy you had a great “first impression” of my site and hope you find a lot more to love here! Welcome!

  11. Elizabeth says

    Hi Jen–made this cake and it is a winner!! Love your blog–great recipes and photos. I was wondering
    if you would share your mom’s recipe for chocolate chip pumpkin bread? Thank you!

  12. Lynda says

    I have made the double oreo pumpkin cheesecake twice and everyone just loves it…. today I’m going to try the pumpkin pound cake… so glad i found your recipe site — so many great different recipes – thank you and happy thanksgiving!!!!

    • Jen says

      You made my day, thank you so much Lynda! I am thrilled you love my Pumpkin Oreo Cheesecake and I am excited for you to try this cake! I hope you love it as well I hope you have a very Happy Thanksgiving!!

  13. Stella says

    Hi Jen! Thank you for the great recipe! I made it last week and everyone loved it!

    • Jen says

      YAY! So happy to hear everyone loved it! Thank you so much Stella!!

  14. Katie says

    We made this on Sunday for family dinner and it was DELICIOUS! Like the previous commenter, I thought this would be for the adults, and the kids made some rice krispy treats for themselves. But all 6 cousins LOVED this cake – it was way more popular in the kiddie crowd than the rice krispy treats! Thanks for a great recipe – Kenley and I had so much fun making this together!

    • Jen says

      Hi Katie, I am thrilled you and your family AND the kids loved this cake so much! And so fun you and Kenley could make it together! YAY! thanks so much! xoxo

  15. Lisa says

    Jen,
    Tam told me about this recipe you posted and how yummy it looked. I made it for Chanelle’s birthday celebration and thought only the “mature palates” would appreciate it. Boy was I wrong! From ages 7 to 70, everyone loved it !!!! I didn’t make it gluten-free, so I didn’t get to taste the cake, but I did taste the glaze and I pretty much ate it spoonful after spoonful. So good. Thank you for another delightful dessert.

    • Jen says

      Hi Lisa, Your comment made my day! I am so happy everyone 7-10 loved the cake – yay! Thank you! I’m sorry you couldn’t taste the cake. Someone should make YOU a gluten free version! Happy late birthday to Channelle and love to you all!