Pumpkin cake topped with fluffy vanilla icing is a delicious way to welcome the cooler fall weather. There is nothing quite like the fragrance of warm pumpkin spices. If you haven’t yet made your own Pumpkin Spice Mix, now is a great time to stir a batch together. This is an awesome alternative to those tiny jars of pre-mixed spices at the grocery store. Avoid paying the ridiculous prices and make yours for a fraction of the cost!
This simple bundt cake can be stirred together in minutes and it is absolutely delicious on it’s own. Heck, I ate it for breakfast all weekend long the first time I made it. While it was perfectly delicious on it’s own the first few times I made it, this time I wanted something to make it extra special. Wonder Cake is another easy bundt cake to try.
The cake was transformed from downright tasty to close-your-eyes-heavenly with fluffy, not-to-sweet, creamy, vanilla bean icing. This icing is phenomenal. It’s not a traditional glaze, it is fluffy like whipped cream and absolutely perfect when paired with this cake. (I have to admit, this icing is pretty amazing eaten right off the spoon too!)
Are you ready for all the pumpkin recipes that are headed your way? If you can hardly wait for a little more pumpkin inspiration, here are a few more great pumpkin treats: Layered Pumpkin Cheesecake Pie, Pumpkin Mousse, How To Make A Pumpkin Spice Latte At Home, Pumpkin Coffee Cake, and Chocolate Chip Pumpkin Bread
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use this bowl, this spatula, this mixer, and this pan to make this recipe.
Pumpkin Bundt Cake with Vanilla Bean Icing
Ingredients
Bundt Cake
- 2 cups sugar
- 1 cup light flavored olive oil or the cooking oil of your choice
- 3 eggs
- 1½ cups pumpkin puree or a 15 ounce can of pumpkin
- 3 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
*Gluten-Free Alternative
- 2 cups brown rice flour
- ⅔ cup potato starch
- ½ cup tapioca starch
- 1 teaspoon xanthan gum
Vanilla Bean Icing
- 4 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 2 cups powdered sugar
- 1 vanilla bean scraped, or 2 teaspoons vanilla extract
- 6 tablespoons milk adjust as needed
Instructions
- Preheat the oven to 350°F. Grease a bundt pan with butter, making sure it is well-coated in each groove. In a large mixing bowl, stir together the sugar and the oil. Add the eggs and the pumpkin and beat again until well combined.
- Whisk together the flours, baking soda, baking powder, salt, and spices. Add half of the dry ingredients to the mixing bowl and stir well. Add the remaining dry ingredients and stir again until well combined. Pour the batter into the greased pan and lightly smooth the top to ensure it is evenly distributed. Bake for 55-60 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool completely before inverting the cake over a large plate or cake stand.
- In a mixing bowl, beat the cream cheese and butter together until smooth. Add the sugar and beat again until well combined. Add the vanilla bean or extract and stir again to distribute it throughout. Slowly add the milk about 2 tablespoons at a time, beating the icing until fluffy each time. When it is just barely thinned out enough to pour, it is done. Use a spoon to drizzle it over the cooled cake. Refrigerate until ready to serve. Enjoy!
Nutrition
{originally posted 9/14/14 – recipe updated 6/13/22}
Here are some more pumpkin recipes you might like:
Pecan Praline Pumpkin Cake by The View from Great Island
Chicken Bacon Pumpkin Pasta Bake by Pinch of Yum
Classic Pumpkin Pie (my favorite!) by Completely Delicious
How to Cook Pumpkin in the Slow-Cooker by Bless This Mess Blog
Spicy Pumpkin Soup by Simply Recipes
Pumpkin Spice Whoopie Pies by Iowa Girl Eats
kelley {mountainmamacooks} says
Love that this is gluten free. It's always nice to have a reliable recipe when cooking for others that are GF. Gorgeous, Mary!!
Anna (Hidden Ponies) says
That frosting looks incredible – I have a major weakness for good vanilla frosting. Pinned – this is gorgeous, and definitely on my fall baking list!
Karen @ The Food Charlatan says
My general complaint with bundt cakes is that there is not enough frosting. But THIS looks perfect! Pile it on!
Liz @ Floating Kitchen says
Oh my gosh – that dripping icing is KILLING me! Looks fantastic!
Pam Greer says
That is the prettiest frosting I have ever seen!!
LiSa says
Pumpkin cake in a bundt pan the best combo ever!! I love seeing pumpkin recipes starting to appear on blogs because that means Autumn is near!! Love this post!
Angela Price says
Bundt cakes with icing are so easy to make for a party, and this definitely has enough icing. Love the gluten free option as well.
Amanda says
I love everything about this!
Jocelyn (Grandbaby Cakes) says
This is seriously one gorgeous and perfectly dense bundt cake! Love!
Carla from The River says
Yummy…we are having dinner guests Tuesday, guess what is for dessert. 🙂
Green Mtn Rider says
Making this for one of our Thanksgiving desserts.. can't wait to taste it tomorrow!
Lorraine says
Made this tonight as a 9×13 baked for 40 min.. I just used a half cup oil and a half cup plain yogurt, and I added a butter, sugar, cinnamon crumble on top which baked in so won’t be too crumbly. Can hardly wait to try it! It feels so moist :). I love your site for gluten free…
Martha says
Hello! Would it be possible to make this into a layer cake? I’m also planning on making the GF version.