Introduction

This Great Pumpkin Bundt Cake is a festive and flavorful fall dessert that’s as fun to make as it is to eat. With warm spices, rich pumpkin flavor, and creamy orange-tinted frosting, it’s perfect for holiday gatherings or cozy afternoons.

A pumpkin-shaped bundt cake sits on a clear glass cake stand with one large slice missing, showing two layers inside with dark brown cake and a creamy orange frosting layer in the middle. The outside is covered in thick orange frosting with vertical ridges giving the look of a pumpkin, topped with a small chocolate piece resembling a pumpkin stem at the top center. In the foreground, a single slice of the cake with the same layers is placed on a white plate, resting on two other stacked white plates. The background includes a second cake decorated similarly but darker and blurred, with a dark backdrop behind. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups (150g) King Arthur Golden Wheat Flour
1 tablespoon King Arthur Pumpkin Pie Spice*
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
1 1/4 cups (284g) pumpkin purée
1 cup (213g) light brown sugar or dark brown sugar, packed
1/2 cup (99g) vegetable oil
2 large eggs
2 teaspoons King Arthur Pure Vanilla Extract
10 tablespoons (141g) butter, room temperature
1/8 teaspoon table salt
5 cups (565g) confectioners’ sugar, sifted if lumpy; divided
1 tablespoon (14g) vanilla bean paste or King Arthur Pure Vanilla Extract
1/4 cup (57g) milk, at room temperature; divided
1 packet natural orange food coloring
2 teaspoons water
1/4 cup (43g) semisweet chocolate wafers or semisweet chocolate chips
1 flat-bottomed cake cone

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease two mini Bundt pans (6″ pans with a 2-cup bakeable capacity is best).
Step 2: In a small bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda. Set aside.
Step 3: In a medium bowl, combine pumpkin purée, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth with no lumps.
Step 4: Add the dry mixture to the wet ingredients and gently whisk until fully combined.
Step 5: Divide the batter evenly between the prepared pans (about 1 1/2 cups or 440g per pan). Smooth the tops with a small offset spatula.
Step 6: Bake for 28 to 32 minutes, or until the cake springs back when pressed and a toothpick comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack and cool completely, about 1 hour. Prepare frosting and stem while cooling.
Step 8: For the frosting, beat butter and salt in a stand mixer or with a hand mixer until smooth (2-3 minutes). Scrape down the bowl as needed.
Step 9: Add half the confectioners’ sugar slowly while mixing on low speed until blended.
Step 10: Add vanilla and 2 tablespoons milk, beat until fluffy.
Step 11: Add the remaining confectioners’ sugar and milk gradually, then beat on medium until smooth and creamy.
Step 12: In a small microwave-safe bowl, mix the orange food coloring with water. Microwave in 2-second intervals until smooth and the color dissolves.
Step 13: Add 1 teaspoon of the colored mixture to the frosting, beat on high until light and fluffy. Add more color 1/4 teaspoon at a time until desired hue is reached.
Step 14: To make the stem, melt chocolate in the microwave at 50% power in 20-second bursts or over a double boiler until smooth.
Step 15: Trim about 3/4″ from the top rim of the cake cone. Spread melted chocolate over the cone and place upright on parchment or a plate. Refrigerate until set, 15-20 minutes.
Step 16: Trim the domed bottoms off the cooled cakes so they sit flat when stacked.
Step 17: Place one cake, trimmed side up, on a serving plate. Spread 1/2 cup frosting evenly on top. Place the second cake, trimmed side down, on top to form a pumpkin shape.
Step 18: Apply a thin crumb coat layer of frosting over the entire cake and refrigerate for 15 minutes to set.
Step 19: Frost the cake again with a thicker layer, creating vertical ridges around the cake with a spatula to mimic pumpkin texture.
Step 20: Place the chocolate-coated cake cone stem into the hole on top. Use remaining melted chocolate to pipe a face if desired.
Step 21: Store any leftover cake covered at room temperature for up to 4 days.

Tips & Variations

Use fresh pumpkin pie spice or make your own blend for the best flavor.
Swap vegetable oil for melted coconut oil for a subtle tropical twist.
The frosting can be prepared up to 3 days ahead; store covered at room temperature and rewhip before use.
Add chopped pecans or walnuts to the batter for extra crunch.
Use natural food coloring to keep the frosting vibrant without artificial dyes.

Storage

Store the bundt cake covered at room temperature for up to 4 days. Avoid refrigerating as it may dry the cake out. If needed, reheat slices gently in the microwave for 10-15 seconds to refresh texture before serving.

How to Serve

A two-layer cake slice with dense, moist brown cake layers separated by a thin layer of smooth orange frosting, all covered with a thick, textured coat of the same bright orange frosting. The slice sits on a white plate with a black fork resting beside it. The whole cake, with the same two brown layers and thick orange frosting, is on a white cake stand in the background. The setting has a white marbled texture beneath the dishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly and provides a consistent texture and flavor. Just make sure it’s 100% pumpkin without added sugars or spices.

What can I substitute if I don’t have a mini Bundt pan?

If you don’t have mini Bundt pans, you can bake this cake in a standard loaf pan or regular cake pan. Adjust baking time as needed, checking doneness with a toothpick.