Introduction

This Great Pumpkin Bundt Cake is a delightful autumn treat that combines warm spices and rich pumpkin flavor into a charming pumpkin-shaped cake. It’s perfect for seasonal gatherings or a cozy dessert to enjoy with a cup of tea.

The image shows a pumpkin-shaped bundt cake with two thick layers of dark brown cake inside, separated by a thin layer of orange frosting. The outside is covered with bright orange frosting shaped with vertical ridges to look like a pumpkin. On top of the cake sits a small, dark chocolate piece that looks like a pumpkin stem. A slice of the cake is cut out and placed on a white plate in front, showing the same layers. The cake is on a white glass cake stand, all on a white marbled surface. In the background, there is another bundt cake, partially visible, and some plants. 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 the pumpkin purée, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and no lumps remain.
Step 4: Add the dry ingredients to the wet ingredients and whisk gently until fully combined.
Step 5: Divide the batter evenly between the prepared pans (about 1 1/2 cups or 440g per pan). Use a small offset spatula to smooth the tops.

Step 6: Bake for 28 to 32 minutes, or until the cake springs back when pressed gently and a toothpick inserted into the center comes out clean.
Step 7: Remove cakes from the oven and let cool in pans for 10 minutes. Then turn them out onto a rack to cool completely, about 1 hour. While cooling, prepare frosting and stem.
Step 8: For the frosting, beat butter and salt in a stand mixer or with a hand mixer until smooth, about 2–3 minutes at medium speed. Scrape the bowl as needed.

Step 9: With mixer on low, add half of the confectioners’ sugar (about 2 1/2 cups) and mix until blended.
Step 10: Add vanilla and 2 tablespoons of milk, then beat until fluffy.
Step 11: Add remaining confectioners’ sugar and milk gradually. Beat on medium speed until frosting is smooth and fully incorporated.

Step 12: In a small microwave-safe bowl, mix the orange food coloring packet with water. Microwave in 2-second bursts, stirring, until smooth and color dissolves.
Step 13: Add 1 teaspoon of the orange color to frosting and beat on high until light and fluffy. Add more color in 1/4 teaspoon increments to reach desired shade. Frosting can be made up to 3 days ahead; store covered at room temperature and re-beat before use.
Step 14: To make the pumpkin stem, melt chocolate in a small bowl in the microwave at 50% power in 20-second intervals, stirring between, or melt over simmering water until smooth.

Step 15: Trim about 3/4″ from top rim of the ice cream cone. Spread melted chocolate over cone and place upright on parchment or plate. Refrigerate uncovered until set, 15 to 20 minutes.
Step 16: Trim the domed bottoms off the cooled Bundt cakes with a serrated knife so they sit flat.
Step 17: Place one cake on a board or plate, trimmed side up. Spread 1/2 cup (about 150g) frosting over the flat surface. Top with second cake, trimmed side down to form pumpkin shape.

Step 18: Apply a thin crumb coat of frosting over entire cake and refrigerate 15 minutes to set.
Step 19: Frost with a thicker second layer, using a spatula to create vertical pumpkin ridges.
Step 20: Place the chocolate-coated cone stem in the top hole and, if desired, pipe a face using remaining melted chocolate.

Tips & Variations

For a gluten-free version, substitute with a gluten-free flour blend that measures cup-for-cup.
Use canned pumpkin purée labeled 100% pumpkin for best results.
If you don’t have pumpkin pie spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.

Make frosting more stable by chilling it briefly before frosting if your kitchen is warm.
For a different stem, try shaping white chocolate or use a cinnamon stick for a rustic look.

Storage

Store leftover pumpkin Bundt cake covered at room temperature for up to 4 days. The frosting keeps the cake moist and flavorful. If refrigerated, bring cake to room temperature before serving. Reheat slices briefly in the microwave for a cozy treat.

How to Serve

The image shows a slice of two-layer brown cake with a thick, smooth orange frosting covering the top and sides. The cake slice is placed on a white plate with a black fork beside it, and the texture of the cake looks soft and moist. In the background, the rest of the two-layer cake with the same orange frosting is on a white cake stand, with the cut side facing forward, revealing the even layers. The scene is set on a white marbled texture surface. 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, 100% canned pumpkin purée works perfectly for this recipe and is often more convenient.

How do I make the pumpkin pie spice if I don’t have it on hand?

You can make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.