Pumpkin Bundt Cake: A Perfect Fall Dessert for Every Occasion
Fall baking means pumpkin recipes like this pumpkin bundt cake recipe that is a twist on a pumpkin pie! Whip up this delicious and comforting fall cake for your next fall get together.
More delicious fall recipes to try: Baked Apple Cider Donuts, Roasted Fall Vegetables, and Easy Peach Dump Cake.
Pumpkin Bundt Cake Recipe
Let’s get baking with this pumpkin bundt cake reminiscent of pumpkin pie. This pumpkin cake is the perfect dessert for the fall season, combining the flavors of pumpkin pie and moist cake in one delightful bite. With a crunchy pie crust bottom, a moist and gooey cake, and a drizzle of caramel on top, this Pumpkin Bundt Cake is sure to impress your family and friends. It’s easy to make and will become a favorite in your recipe collection.
Why You’ll Love This Pumpkin Bundt Cake
There are so many reasons to love this Pumpkin Bundt Cake recipe. First and foremost, it’s incredibly delicious. The combination of pumpkin, spices, and sweet frosting creates a flavor profile that is both comforting and indulgent. The cake is moist and tender, while the pie crust adds a delightful crunch. The caramel drizzle on top adds a touch of sweetness and enhances the overall flavor.
Secondly, this recipe is easy to make. With simple ingredients and clear instructions, even beginner bakers can successfully create this impressive dessert. The use of pre-made pie crust saves time and effort, while the stand mixer ensures a smooth and well-mixed batter. Whether you’re baking for a special occasion or just want to treat yourself, this Pumpkin Bundt Cake is a great choice.
Ingredients
Check your pantry for these ingredients to make this delicious fall bundt cake.
- Flour
- Baking Soda
- Baking Powder
- Salt
- Vegetable Oil
- Sugar
- Brown Sugar
- Vanilla extract
- Eggs
- Pumpkin Puree
- Pre-made Pie Crust
- Butter
- Cream Cheese
- Powdered Sugar
How to Make the Recipe
To make this Pumpkin Bundt Cake, start by mixing together the wet ingredients in a stand mixer until light and fluffy. Then, add the dry ingredients and mix until well blended. Grease and flour a Bundt pan, and line the bottom and sides with strips of pre-made pie crust. Pour the cake batter into the pan and bake in a preheated oven until a toothpick inserted in the center comes out clean. Let the cake cool before removing it from the pan.
For the buttercream frosting, mix softened butter and cream cheese until light and fluffy. Gradually add powdered sugar until well combined. Once the cake is completely cooled, pipe the frosting onto the top and sides of the cake in thick ribbons. Finally, generously drizzle caramel sauce over the cake, including the frosting and pie crust strips. Cut the cake into slices and serve.
Variations for the Recipe
There are several variations you can try to change up the flavor of this Pumpkin Bundt Cake. For a spicier kick, add a teaspoon of pumpkin pie spice or cinnamon to the cake batter. You can also incorporate chopped nuts, such as pecans or walnuts, into the batter for added texture and flavor. Additionally, you can experiment with different frostings, such as cream cheese frosting or a maple glaze, to customize the cake to your liking.
Pumpkin Bundt Cake
Equipment
- bundt pan
Ingredients
Cake
- 2 1/2 cups Flour
- 1 tbsp Baking Soda
- 3/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Vegetable Oil
- 1 cup Sugar
- 3/4 cup Brown Sugar
- 2 tsp Vanilla
- 3 Eggs
- 1 15 oz can Pumpkin Puree
- 1 Pre-made Pie Crust
Frosting
- 4 tbsp Butter softened
- 4 oz Cream Cheese softened
- 4 cups Powdered Sugar
- Caramel Sauce to drizzle on top
Instructions
- In the mixing bowl of a Stand Mixer, add the Eggs, Sugar, Vanilla, Pumpkin, Brown Sugar and Vegetable Oil, and mix on low until blended, then mix on high until light and fluffy.Â
- Add the Flour, Baking Soda, Baking Powder, and Salt, and mix until blended, then mix on Medium High for about 30 seconds. Scrape down the sides of the bowl, and mix again.Â
- Grease and Flour the Bundt Pan. Unroll 1 sleeve of the Pie Crust, and cut the pie crust in 1 inch strips, and lay the strips, overlapping in the bottom and up the sides of the Bundt Pan until all pie crust has been used.Â
- Pour the Cake Batter on top of the Pie Crust, and place the Bundt Pan in the oven at 350 degrees for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.Â
- Remove the Bundt Pan from the oven to a wire rack to cool for about 5 minutes. Then place a heavy wire cooling rack over the top of the Bundt pan, and using oven mitts to hold the handles on the pan, gently flip the cake pan over, turning the Cake out onto the wire rack. Let the Cake cool completely.
- In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and mix until light and fluffy. Add the Powdered Sugar a little at a time, mixing between additions, until all the Powdered Sugar is mixed.Â
- Remove bowl from Mixer. Make sure the Cake is cooled completely. Place the Frosting in a Pastry bag with a large fluted tip, and pipe the Frosting on to the top and sides of the Cake in thick ribbons, moving the pastry bag back and forth across the cake.Â
- Generously drizzle Caramel Sauce on top of the Cake, across the Frosting, and pie crust strips. Cut the Cake into two to three inch pieces, serve, and Enjoy!
Nutrition
Storing and Making Ahead
This Pumpkin Bundt Cake can be stored in an airtight container at room temperature for up to three days. If you want to make it ahead of time, you can bake the cake and store it in the freezer for up to three months. Simply thaw the cake in the refrigerator overnight before serving. The frosting and caramel drizzle can be added just before serving to ensure freshness and optimal taste.
Common Questions about Pumpkin Bundt Cake
1. Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree in this recipe. Just make sure it has a similar consistency to canned pumpkin puree.
2. Can I use a different type of pan instead of a Bundt pan?
While a Bundt pan is recommended for this recipe to achieve the signature shape, you can use a regular round cake pan or even a loaf pan. Adjust the baking time accordingly.
3. Can I omit the caramel drizzle?
Absolutely! The caramel drizzle adds an extra touch of sweetness, but the cake is delicious on its own. Feel free to skip the caramel if desired.
In conclusion, this Pumpkin Bundt Cake is a delightful fall dessert that combines the flavors of pumpkin pie and moist cake. With a crunchy pie crust bottom, a moist and gooey cake, and a drizzle of caramel on top, it’s a treat that everyone will love. Whether you’re baking for a special occasion or just want to indulge in a delicious dessert, this Pumpkin Bundt Cake is a must-try recipe.
More delicious Fall recipes to try:
- Pumpkin Pancakes
- Pumpkin Dump Cake
- Pumpkin Mousse in Edible Cups
- Chocolate Covered Pumpkin Marshmallows
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