Can I use fresh pumpkin purée?

Yes! Just be sure the consistency matches canned—if it’s a bit watery, blot or strain first.

Why is my cake batter \"curdled\" after adding the pumpkin?

It's normal for the batter to look slightly curdled after adding the pumpkin purée and eggs. This is due to the varying fat and water content of the ingredients. As long as you follow the rest of the steps, it won't affect the final texture of the cake.

Can I bake this in another pan?

You can use two 9-inch round cake pans or a 9x13-inch pan. If using round pans, the baking time will be about 30-35 minutes. A 9x13-inch pan will take slightly longer, around 40-45 minutes. Always check for doneness with a toothpick.

Why does my Bundt cake stick?

Usually, there is not enough greasing or getting into the nooks. Try using softened butter and flour or a good nonstick baking spray. Pam makes a good one .

Can I make muffins with this batter?

Absolutely—line a muffin pan and bake at 350°F for about 20–25 minutes.

Can I make this cake ahead of time?

Yes, you can. You can bake the cake and store it, unfrosted, in an airtight container at room temperature for a day. For longer storage, wrap it well and freeze it for up to three months. The frosting can also be made ahead of time and refrigerated in an airtight container for a few days. Just give it a good whisk before using it.

How can I make the cream cheese frosting thicker or thinner?

To thin the frosting, add milk 1 teaspoon at a time until you reach your desired consistency. To thicken it, add more sifted powdered sugar, a tablespoon at a time, until it's just right.

Pumpkin Bundt Cake with Cream Cheese Icing

Description

This Pumpkin Bundt Cake is tender, moist, and bursting with warm fall spices. The pumpkin purée keeps it soft and flavorful, while the tangy cream cheese frosting drapes over the top like silky ribbon. Perfect for holiday gatherings or anytime you need a cozy autumn dessert.

Ingredients

Units Scale

For the Cake

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, room temperature
1 can (15 oz) pumpkin purée (not pumpkin pie filling)
2 teaspoons pure vanilla extract
1/2 cup whole milk (or buttermilk)

For the Cream Cheese Frosting

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
2–3 tablespoons milk (adjust for desired consistency)
1/2 cup pecans to garnish (optional)

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Instructions

Make the Cake

Prep Oven & Pan: Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan generously with butter or baking spray, making sure to coat every crevice. Lightly dust with flour, tapping out excess.
Mix Dry Ingredients: In a large bowl, sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Cream Butter & Sugars: In the bowl of a stand mixer (or with a hand mixer), beat butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
Add Eggs & Pumpkin: Beat in eggs one at a time, scraping down the bowl as needed. Mix in pumpkin purée and vanilla until well combined (the batter may look slightly curdled—this is fine).
Combine Wet & Dry: On low speed, add half the dry ingredients, then the milk, then the remaining dry ingredients, mixing just until incorporated. Do not overmix.
Bake: Pour batter evenly into prepared Bundt pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cake cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely before frosting.

Make the Frosting

In a medium bowl, beat cream cheese and butter until smooth and creamy.
Mix in vanilla. Gradually add powdered sugar, then milk, 1 tablespoon at a time, until frosting is smooth and pourable, but still thick enough to cling to the cake.

Frost & Serve

Drizzle or pipe frosting onto cooled cake, letting it drip down the sides. Top with whole or chopped pecans. Slice and serve. Enjoy!