Pumpkin Bundt Cake with Vanilla Bean Icing


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Pumpkin Bundt Cake with Vanilla Bean Icing {traditional and gluten free recipes included} by Barefeet In The Kitchen

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

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Pumpkin Bundt Cake with Vanilla Bean Icing {traditional and gluten free recipes} by Barefeet In The Kitchen

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.

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Pumpkin Bundt Cake with Vanilla Bean Icing

Pumpkin cake topped with fluffy vanilla icing is a delicious way to welcome the cooler fall weather. This simple bundt cake can be stirred together in minutes making it an easy weeknight option.
Prep Time: 20 minutes
Cook Time: 1 hour
2 hours
Total Time: 3 hours 20 minutes
Servings: 16 servings


Bundt Cake

  • 2 cups sugar
  • 1 cup light flavored olive oil or the cooking oil of your choice
  • 3 eggs
  • 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
  • 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


  • 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!


Calories: 435kcal · Carbohydrates: 61g · Protein: 4g · Fat: 20g · Saturated Fat: 6g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 12g · Trans Fat: 1g · Cholesterol: 46mg · Sodium: 203mg · Potassium: 131mg · Fiber: 1g · Sugar: 41g · Vitamin A: 3813IU · Vitamin C: 1mg · Calcium: 43mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{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

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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!

  2. 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…