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Make this tender Pumpkin Bundt Cake is perfect for fall! If you’re looking for Fall in ONE BITE, this scrumptious cake is the cake recipe you’re looking for!
A Fall Favorite is the Pumpkin Bundt Cake
This pumpkin bundt cake features a thick luscious cream cheese swirl. And THEN it’s topped with creamy maple icing and chopped pecans!
I mean check out this gorgeous cake!
If you’re looking for a Christmas Bundt Cake Recipe try my Eggnog Cake! All the delish flavors of eggnog but in a CAKE.
What if I don’t have a bundt cake pan?
If you don’t have a bundt cake pan to make this pumpkin cake no worries!! A 10-inch bundt cake pan holds roughly 12 cups but then you ONLY fill it about 1/2 way. And there are lots of other pans you can bake the cake in.
What pan can I use instead of the Bundt Cake Pan?
You can roughly swap out the Bundt Cake Pan with:
- 2 9-inch round cake pans bake roughly for 20-22 minutes
- 2 9×5 loaf pans bake roughly 30-50 minutes
- a 10-inch springform pan bake roughly 25-40 minutes
- 18-24 cupcakes bake roughly 10-15 minutes
The baking times listed above are for ovens baking at 350Ëš. Those are rough estimates of how long each cake needs to bake, your cake will vary by type and ingredients. Use a toothpick to test for doneness.
Why not grab my FREE Baking Pan Cheat Sheet?
It goes over almost every baking pan swap you might need to make. You can download print it OR download it and keep it right on your computer.
Why does My Bundt Cake Stick to my Pan?
Because it’s a jerk, wait no, it’s because of the detail in bundt pans, the dips, and peaks, bundt cakes often like to stick to the pan. I will admit I have HURLED more than one bundt pan and stuck cake right out the back door in frustration.
How to keep bundt cakes from sticking, try this Wilton Pan release. This is like grease and flour in one combo.
Or USE A PAN PASTE. This is a combo of oil, flour, and butter that keeps cakes from sticking. And you use it liberally. LIBERALLY. And 99% of the time ALL cakes will slide right out of the pan.
How to Cool a Bundt Cake?
Typically bundt cakes cool for about 10-20 minutes on a cooling rack right side up. THEN you turn them over to let them cool completely. As it cools it will loosen and be ready to slide right out of the pan.
But some recipes do call for cooling it completely in the pan right side up. Then flipping it over when it’s cool. I think either way will work just fine. Do whichever method YOU feel more comfortable with.
Do not invert it immediately as you do with an Angel Food Cake.
Can I make this a Sweet Potato Bundt Cake?
You can use ANY cooked winter squash in place of the pumpkin in this recipe. BUT you can ALSO swap the pumpkin out for mashed cooked sweet potatoes for a gorgeous sweet potato bundt cake!
Love Pumpkin??
Try my Pumpkin Texas Sheet Cake, this from-scratch cake feeds a crowd!
Or this Pumpkin Pie Italian Soda, it’s a perfect refreshing drink for fall!
Need a quick and EASY Pumpkin dessert? try these two-ingredient Pumpkin Brownies
Pumpkin Bundt Cake with a Cream Cheese Swirl
A luscious pumpkin bundt cake with a cream swirl and maple frosting with chopped pecans.
Ingredients
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1/4 cup cup butter, softened
- 1/2 cup granulated sugarÂ
- 1 egg
- 2 TBSP all purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
Pumpkin Cake
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 2/3 cup of milk
Maple Frosting
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 cup powdered sugar, sifted
- chopped pecans to garnish
Instructions
- preheat oven to 350˚, prepare the pan by spraying with pan release, or coating with pan paste, or using butter and flour
- make the cream cheese swirl: beat all the filling ingredients together until smooth, set aside until ready to use
- make the cake: sift the dry ingredients together, the flour through the salt, set aside
- beat the butter and sugar until fluffy
- add in the eggs one at a time, then beat in the extracts, pumpkin, and the oil
- pour half of the batter in the prepared bundt pan
- drop the cream cheese mix in on top
- then pour the rest of the batter over the top, and use a knife to gently swirl it together with the cream cheese
- bake in the preheated oven for just about an hour
- test with a toothpick to check for doneness
- cool in the pan for 10--20 minutes then turn the pan over on a cooling rack to finish cooling
- gently ease the cake out of the pan
- if it sticks a little bit that's OK you're going to frost it!
- make the frosting: melt the brown sugar, butter, and butter together on the stovetop until it boils, reduce the heat and let it boil for 1 minute then remove from the heat, whisk in the extracts, and then the sifted powdered sugar
- pour over the cake, add pecans as desired
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