Perfectly Spiced Pumpkin Bundt Cake

1 9-in pan
1 hr 10 min

I love cake! I mean, who doesn’t? Bundt cakes are one of my fav types of cakes because you can make them every single flavor, LITERALLY. Plus, their unique shapes are gorgeous. Pretty design + delicious cake = a happy gal. So in honor of pumpkin season, I have the BEST pumpkin bundt cake you will ever find. It’s incredibly moist, luscious, perfectly spiced and will fill you up with all the good fall vibes. It’s just THAT good. It even has a bonus cream cheese glaze on top which pairs amazing with pumpkin. It’s perfect for eating at a family get together, sharing with your friends, or even just eating the whole thing by yourself. If you don’t believe how good it is, just try it for yourself; no regrets, promise!

If you'd like more tips and tricks to nail this recipe and would like to learn how to use yeast, check out the full post on my blog here.

Happy baking!


Perfectly Spiced Pumpkin Bundt Cake
Recipe details
  • 1  9-in pan
  • Prep time: 15 Minutes Cook time: 55 Minutes Total time: 1 hr 10 min
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For the Pumpkin cake
  • 1 ¾ cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 ¾ cup all-purpose flour
  • 2 tsp baking soda
  • 1 ¼ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp cloves
  • ½ cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tbsp molasses
For the cream cheese glaze
  • ½ cup cream cheese
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 4-6 tbsp milk (depending on your preferred consistency)
Pumpkin cake
Preheat your oven to 350°F. In a large mixing bowl, beat together the granulated sugar and oil. Add the eggs one at a time and mix until it creates a ribbony texture.
In a medium bowl, add your flour, salt, baking soda, cinnamon, nutmeg, and cloves and mix together
Add your flour mixture and pumpkin purée, (to the sugar and oil mixture), in small amounts and mix until combined. Alternate between the two (⅓ cup flour first then ¼ cup pumpkin; keep doing that until you have used them all up). Add the vanilla and molasses and mix until incorporated.
Transfer the cake batter into a greased Bundt pan and bake for 55-60 minutes or when a toothpick inserted comes out clean. Allow to cool for ten minutes on a cooling rack then remove from the pan and allow it to continue cooling.
For the cream cheese glaze
In a small bowl, mix your cream cheese and powdered sugar until smooth. Add vanilla, mix, then add milk until you reach the desired consistency.
Pour your glaze over the cake after it has cooled completely. Enjoy!
  • If you do not have molasses, you can use date syrup or maple syrup (1:1 ratio).
  • Do not over-mix the batter after the flour has been added.
  • Make the cream cheese glaze the day you will be serving the cake, that way it’ll stay as fresh as possible.
Sarah’s Kitchen
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  • Jane Jane on Nov 04, 2020

    This was delicious and SOOOO easy! And it smells delicious--you must try it!