Description

This Great Pumpkin Bundt Cake is a festive and moist fall dessert featuring a spiced pumpkin cake baked in mini Bundt pans and decorated to resemble a pumpkin. Enhanced with warm pumpkin pie spice and rich brown sugar, the cake is layered and frosted with a smooth vanilla buttercream tinted a bright orange hue. The final touch is a chocolate-coated ice cream cone stem atop the cake, making it a charming centerpiece for autumn celebrations or Halloween parties.

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

Stem Decoration

1/4 cup (43g) semisweet chocolate wafers or semisweet chocolate chips
1 flat-bottomed cake cone (ice cream cone)

Instructions

Preheat and Prepare Pans: Preheat the oven to 350°F. Lightly grease two mini Bundt pans (6″ size with a 2-cup bakeable capacity is ideal) to prevent sticking.
Mix Dry Ingredients: In a small bowl, whisk together the flour, pumpkin pie spice, baking powder, table salt, and baking soda until evenly combined. Set aside.
Mix Wet Ingredients: In a medium bowl, combine the pumpkin purée, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and free of lumps.
Combine Mixtures: Gently add the dry ingredient mixture to the wet ingredients and whisk carefully until the batter is fully combined but not overmixed.
Fill Pans: Divide the batter evenly between the two prepared Bundt pans, approximately 1 1/2 cups (440g) per pan. Use a small offset spatula to smooth the tops evenly.
Bake: Bake for 28 to 32 minutes or until the cakes spring back when gently pressed and a toothpick inserted into the center comes out clean.
Cool Cakes: Remove the pans from the oven and let cakes cool in pans for 10 minutes. Then invert onto a cooling rack and let cool completely for about 1 hour.
Prepare Frosting – Cream Butter: In a stand mixer bowl fitted with a flat beater or using a hand mixer, beat the butter and salt at medium speed for 2 to 3 minutes until smooth and creamy. Scrape bowl sides as needed.
Add Part of Sugar: With mixer running on low speed, add about half (2 1/2 cups) of the confectioners’ sugar gradually and mix slowly until blended well.
Incorporate Vanilla and Milk: Add the vanilla bean paste or extract and 2 tablespoons (28g) milk. Beat until the frosting becomes fluffy.
Add Remaining Sugar and Milk: Slowly add the remaining confectioners’ sugar followed by the remaining milk on low speed. Beat at medium speed until smooth and fully incorporated.
Color the Frosting: Combine the natural orange food coloring packet with the water in a small microwave-safe bowl. Microwave in 2-second increments stirring until fully dissolved and smooth. Add 1 teaspoon of this color to the frosting and beat at high speed until light and fluffy. Add more color 1/4 teaspoon at a time until the desired vibrant orange hue is achieved.
Melt Chocolate for Stem: In a small microwave-safe bowl, melt the chocolate wafers in 20-second bursts at 50% power, stirring after each until smooth and fully melted (about 1 to 2 minutes). Alternatively, melt over a double boiler until smooth.
Prepare Stem: Trim about 3/4″ off the wider rim of the ice cream cone using a serrated knife. Spread melted chocolate over the cone evenly. Place upright on parchment or a small plate and refrigerate uncovered for 15 to 20 minutes until chocolate is fully set.
Trim Cake Bottoms: When cakes are completely cool, use a serrated knife to trim the domed tops (originally the bottom during baking) to create flat surfaces for assembly.
Assemble Pumpkin Shape: Place one Bundt cake on a serving plate with the trimmed side facing up. Spread a generous 1/2 cup (about 150g) of colored frosting on top evenly. Place the second Bundt cake on top, trimmed side down, forming a round pumpkin shape.
Apply Crumb Coat: Spread a thin layer of frosting over the entire assembled cake to seal in crumbs. Refrigerate for 15 minutes to allow the crumb coat to set.
Final Frosting Layer: After chilling, apply a thicker layer of frosting over the cake. Use a small offset spatula to create vertical ridges around the cake, mimicking a pumpkin’s natural grooves.
Add Stem and Decoration: Insert the chocolate-covered cone stem into the top hole of the Bundt cake. Optional: use remaining melted chocolate to pipe a jack-o’-lantern face onto the cake for a festive look.
Storage: Store leftover cake covered at room temperature for up to 4 days to maintain freshness.

Notes

Use mini Bundt pans with about 2-cup capacity for best results and proper shape.
Ensure pumpkin purée is smooth and unsweetened for consistent batter texture.
Be gentle when mixing dry ingredients into wet to avoid overworking the batter which can make the cake dense.
Frosting can be made up to 3 days ahead; store in an airtight container at room temperature and re-whip before use.
The natural orange food coloring can be substituted with gel food coloring, adjusting quantity for desired color.
Chocolate stem can be stored in refrigerator for up to 1 week before assembly if prepared in advance.
Use a serrated knife for clean, smooth trimming of cake surfaces.
To extend shelf life, keep cake covered tightly and avoid refrigeration unless frosting contains perishable ingredients.

Prep Time: 30 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin bundt cake, pumpkin cake, fall dessert, Halloween cake, pumpkin spice cake, autumn cake recipe, mini bundt cake, pumpkin frosting