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The Great Pumpkin Bundt Cake Recipe

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★★★★★

4.7 from 71 reviews

This Great Pumpkin Bundt Cake is a moist, spiced cake infused with pumpkin purée and pumpkin pie spice, perfect for autumn celebrations. It is baked in mini Bundt pans to create a spherical pumpkin shape, frosted with creamy vanilla buttercream tinted with natural orange coloring, and crowned with a chocolate-covered ice cream cone as the stem. This festive cake combines warm flavors and a charming presentation ideal for Halloween or fall gatherings.

Ingredients

Scale

Cake

  • 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

Frosting

  • 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

Decoration

  • 1/4 cup (43g) semisweet chocolate wafers or semisweet chocolate chips
  • 1 flat-bottomed cake cone (for pumpkin stem)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Lightly grease two mini Bundt pans (6″ pans with a 2-cup capacity are ideal) to ensure easy cake release.
  2. Mix dry ingredients: In a small bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda. Set aside for later incorporation.
  3. Combine wet ingredients: In a medium bowl, whisk together the pumpkin purée, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and lump-free.
  4. Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet mixture, whisking gently until just combined and no dry streaks remain.
  5. Fill pans and smooth batter: Divide the batter evenly between the two prepared Bundt pans, about 1 1/2 cups or 440g per pan. Use a small offset spatula to smooth the tops for even baking.
  6. Bake the cakes: Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed.
  7. Cool cakes: Remove the cakes from the oven and allow to cool in the pans for 10 minutes. Then invert onto a wire rack to cool completely, approximately 1 hour.
  8. Make the frosting: Using a stand mixer with a flat beater or an electric hand mixer, beat butter and salt on medium speed until smooth (2-3 minutes), scraping sides as needed.
  9. Add sugar to frosting: With mixer on low, add about half (2 1/2 cups) of the confectioners’ sugar and blend until incorporated.
  10. Add flavor and milk: Add vanilla and 2 tablespoons of milk to the frosting, beat until fluffy.
  11. Add remaining sugar and milk: Gradually add remaining confectioners’ sugar and milk with mixer on low, then increase to medium speed and beat until smooth and fully incorporated.
  12. Color the frosting: In a small microwave-safe bowl, combine the orange food coloring packet with water and microwave in 2-second intervals until dissolved and smooth. Add 1 teaspoon of this mixture to the frosting and beat on high speed until light and fluffy. Add more coloring, 1/4 teaspoon at a time, to reach desired shade.
  13. Melt chocolate for stem: In a small microwave-safe bowl, melt the semisweet chocolate in 20-second increments at 50% power, stirring between intervals until smooth. Alternatively, melt over simmering water in a heatproof bowl.
  14. Prepare chocolate-coated cone: Trim about 3/4″ off the top rim of the cake cone with a serrated knife. Spread melted chocolate evenly over the cone and place upright on parchment or a small plate. Refrigerate 15-20 minutes until the chocolate is fully set.
  15. Trim cake bottoms: Once cooled, trim the domed bottom sides of each mini Bundt cake with a serrated knife so they can sit flat when stacked.
  16. Assemble pumpkin shape: Place one Bundt cake trimmed side up on a serving plate. Spread 1/2 cup (about 150g) frosting evenly over the top. Place the second cake trimmed-side down on top to form a pumpkin sphere.
  17. Apply crumb coat: Frost the entire cake with a thin layer of frosting to seal in crumbs. Refrigerate for 15 minutes to set.
  18. Final frosting and decoration: Apply a second thicker layer of frosting, using a small offset spatula to create vertical ridges reminiscent of a pumpkin surface. Place the chocolate-coated cone stem into the hole on top. Use remaining melted chocolate to pipe a jack-o’-lantern face if desired.
  19. Storage: Store leftover cake covered at room temperature for up to 4 days.

Notes

  • The cake pans used are mini Bundt pans with a 2-cup capacity, ideal for creating the pumpkin shape.
  • The frosting can be prepared up to 3 days in advance and stored at room temperature in a covered container; re-whip before use for best texture.
  • Use natural orange food coloring to color the frosting for a vibrant but natural look.
  • Trimming the domed bottoms of the cakes ensures a stable, flat surface for stacking to form the pumpkin shape.
  • Refrigerating the cake after the crumb coat helps set the frosting and makes final decorating easier.
  • Chocolate piping is optional and adds a personalized touch to the pumpkin’s face.
  • Store the finished cake covered at room temperature; avoid refrigeration to prevent drying the cake.

Keywords: pumpkin cake, Bundt cake, pumpkin dessert, fall dessert, Halloween cake, pumpkin bundt, spiced cake, vanilla buttercream, seasonal dessert

Find it online: https://frommamamaya.com/the-great-pumpkin-bundt-cake-recipe/