When the leaves start turning and the evenings get darker, I always crave a bake that feels a little more special – and this pumpkin bundt cake is exactly that. It’s got a lovely depth of flavour from all those warm autumn spices, a soft and tender crumb, and thanks to the bundt tin, it looks like a showstopper without you having to do any fancy decorating. Win!

Autumn Pumpkin Bundt Cake With Cream Cheese Frosting

It’s the kind of cake you can slice up for a cosy coffee morning, bring along to a family gathering, or even serve as part of your Thanksgiving desserts table. Simple to make but impressive on the plate – this one’s definitely a keeper for your autumn baking list.

Why You’ll Love This Pumpkin Bundt Cake

Big and beautiful – fills a large bundt tin so you get a tall, impressive cake every time.
Full of cosy autumn spices – cinnamon, nutmeg, ginger, and cloves make it taste like fall in every bite.
Moist and tender – pumpkin purée keeps the crumb soft without being heavy.
Perfect for any occasion – whether it’s Thanksgiving dessert or an afternoon tea treat, this cake always goes down a storm.

Easy toppings – cream cheese glaze, maple drizzle, or even just a dusting of cinnamon sugar work beautifully.

Ingredient Breakdown

Here’s why you’ll need each ingredient:

Plain flour (all-purpose) – gives the cake structure.
Baking powder & baking soda – work together to give the cake a good rise.
Salt – balances the sweetness.
Cinnamon, ginger, nutmeg, cloves – the classic pumpkin spice blend that brings all the autumn flavours.
Light brown sugar & granulated sugar – a mix of the two gives flavour depth and sweetness.
Vegetable oil – keeps the cake moist and tender. You can swap for melted butter if you want a richer taste.
Eggs – give structure and help with the rise.
Pumpkin purée – adds moisture and that lovely pumpkin flavour. Make sure it’s pure pumpkin, not pie filling. Pipe filling is already seasoned and has extra sugars in, which is not what we want for this recipe.

Vanilla extract – rounds out the flavours.

Ingredients

For the Cake

300g (2 ½ cups) plain flour (all-purpose flour)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
200g (1 cup, packed) light brown sugar
150g (¾ cup) granulated sugar
240ml (1 cup) vegetable oil (or melted butter)
4 large eggs
425g (1 ½ cups) pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract

Cream Cheese Glaze

115g (4 oz / ½ cup) full-fat cream cheese, softened
60g (4 tbsp / ¼ cup) unsalted butter, softened
250–300g (2–2 ½ cups) icing sugar (powdered sugar), sifted
1 tsp vanilla extract
1–2 tbsp milk or double cream (only if needed for consistency)

How to Make This Pumpkin Bundt Cake

Prep the Tin – Preheat oven to 175°C (350°F). Grease a 26×9 cm bundt tin really well, making sure to get into all the grooves, then dust lightly with flour.
Mix Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Mix Wet Ingredients – In another bowl, beat together sugars, oil, eggs, pumpkin purée, and vanilla until smooth.
Combine – Fold the dry ingredients into the wet until just combined. Don’t overmix.
Bake – Pour batter into the prepared tin, smoothing the top. Bake for 55-65 minutes, until a skewer inserted into the centre comes out clean.
Cool – Let the cake cool in the tin for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Make the cream cheese glaze:

In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
Add the vanilla and half of the icing sugar. Mix on low speed until combined, then add the rest of the sugar.
Beat until thick, smooth, and fluffy. If it’s too thick to spread or drizzle, add a teaspoon of milk or cream at a time until it loosens just slightly.
Spoon or drizzle over the cooled bundt cake, letting some drip down the sides but keeping most of it thick and luscious on top.

Other Topping Ideas

Maple Glaze – sweet and seasonal with a glossy finish.
Cinnamon Sugar Dusting – for a simple, crunchy finish.
Salted Caramel Drizzle – indulgent, especially with chopped pecans sprinkled on top.

Tips for Success

Make sure your bundt tin is well greased and floured so the cake releases easily.
Don’t overmix the batter – once the flour is just combined, stop stirring.
Let the cake cool before adding any glaze, or it’ll slide right off.
If using homemade pumpkin purée, make sure it’s not too wet – blot with paper towels if needed.

FAQ

Q: Can I make this cake ahead of time?
Yes – this cake keeps really well for 3-4 days in an airtight container.

Q: Can I freeze it?
Absolutely! I like to cut slices, wrap tightly in clingfilm/saran wrap and freeze for up to 2 months. Defrost at room temperature. If you cut slices you can defrost a single portion rather than the whole cake!

Q: What’s the best glaze for this cake?
Cream cheese glaze is my favourite, but maple glaze or salted caramel both work beautifully.

Q: Do I need canned pumpkin purée?
Yes – it gives the cake its flavour and moisture. You can use homemade purée, just make sure it’s thick and not watery. I like to use homemade pumpkin purée as it’s so easy to make – simply steam your pumpkin or squash until it’s soft (usually around 15 minutes) and then blend using a stick blender.

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