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This delicious Pumpkin Bundt Cake is filled with a brown sugar swirl and covered in a sweet cinnamon glaze! It’s a sweet and simple dessert that is perfect for any day in Fall!

We love when pumpkin season rolls around each year. Some of our other favorite pumpkin recipes are a Pumpkin Pie Smoothie, Pumpkin Cream Cheese Muffins, and Pumpkin Cupcakes with Cream Cheese Frosting!

Get ready for everybody to ask you for the recipe for this easy pumpkin bundt cake! It’s definitely a crowd-pleaser and that layer of brown sugar streusel in the middle is totally addictive.

It would make a fantastic addition to your Thanksgiving table for anyone who prefers cake over pie. But it’s perfect all Fall season long!

Fall Freaky Friday

It’s time for another round of Freaky Friday hosted by my friend Michaela from An Affair from the Heart. If this is your first time here, Freaky Friday is where a bunch of my blogging friends and I get together and everyone is secretly assigned somebody else’s blog. Then you make a recipe from your assigned blog and we all share on the same day.

I was thrilled to be given SueBee Homemaker this round, which is my friend Sue’s blog. Sue and I are in a mastermind group together and we actually just spent a few days together in Nashville discussing blogging! It was so hard to keep the secret from her!

Not only is Sue an amazing cook, but she is a wonderful person as well. I’m so glad that we are friends! And she has the best recipes! Many of them were passed down to her from her mother, Norma Jean, and Sue has a special category dedicated to those precious recipes like her cracked wheat bread or rhubarb nut bread.

Sue and I are both midwest-born and raised, so we have very similar tastes. I know you will love her taco pizza (if you grew up in the midwest you might be familiar with this one from Godfather’s Pizza) and her 3-bean pumpkin chili, which I almost made for this round of Freaky Friday.

But as soon as I saw her pumpkin streusel cake I knew what I was going to make. I LOVE a good bundt cake and the thick ribbon of brown sugar swirled in the middle definitely sold me.

Ingredient Notes

  • Pumpkin puree: Be sure to use plain pumpkin puree and not the pumpkin pie filling you might see at the store. Or if you have sugar pumpkins, you can always make your own pumpkin puree to use in your fall baking.
  • Sour cream: This is a common ingredient in many of the best bundt cake recipes because it adds richness and flavor, while also keeping the cake extra moist.
  • Pumpkin pie spice: If you have a jar of pumpkin pie spice in the cupboard, then by all means go ahead and use it! But if not, I’ve included notes for using ground ginger, nutmeg, cinnamon, allspice, and cloves instead.

How to Make This Recipe

Start by creaming the butter and sugars together in a large bowl for 2-3 minutes until light. Add the eggs, pumpkin puree, sour cream, and vanilla extract, then mix again until smooth. Be sure to scrape the bottom and sides of the bowl so everything combines evenly.

Add the flour, baking powder, salt, cinnamon, and pumpkin pie spices. Stir together until combined.

In a separate bowl, combine brown sugar, flour, softened butter, cinnamon, and pumpkin pie spices for the brown sugar swirl. It should come together with a sandy texture.

Prepare your bundt pan by spraying it with baking spray just before filling it with the cake batter. Add half of the batter, smoothing it into an even layer, then spoon the brown sugar filling on top, trying to keep it away from the edges if possible.

Spoon the remaining cake batter on top and gently spread it out into an evenly layer.

Bake for 45 to 50 minutes until a wooden skewer inserted into the middle of the bundt cake comes out clean with just a few crumbs. Let the cake cool in the pan for 10-15 minutes, then turn out onto a clean cake plate to finish cooling the rest of the way.

Make the cinnamon glaze by beating the powdered sugar, softened butter, cinnamon, and heavy cream together in a bowl until thick but pourable. You can always add a little more heavy cream to thin it out a bit or more powdered sugar to thicken the glaze, if needed, until you get a consistency you like.

Pour the glaze over the cake, letting it drizzle down the sides.

Recipe FAQ’s

Can this cake be made in loaf pans?

Yes! Any 12-cup bundt cake recipe can be divided between 2 loaf pans instead.

How do I prevent my bundt pan from sticking?

This used to always be my biggest worry about baking bundt cakes! The best method I have found is to use baking spray, which is different from cooking spray because it has flour in it. I also recommend waiting to spray the pan until just before filling it with the batter. For even more tips, King Arthur Flour has a good article about this.

Recipe Tips

  • Variations: Try adding chopped pecans or walnuts to the brown sugar streusel layer for some extra crunch. Or mix 1 cup of chocolate chips into the cake batter.
  • Measure carefully: I recommend using the spoon and level method of measuring your flour. If you over measure, the cake could easily turn out dry.

More Bundt Cake Recipes

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A sliced pumpkin bundt cake with cinnamon icing.

Pumpkin Bundt Cake

This delicious Pumpkin Bundt Cake is filled with a brown sugar swirl and covered in a sweet cinnamon glaze! It's a sweet and simple dessert that is perfect for any day in Fall!
5 from 19 votes
Print Pin Rate
Course: Cake
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 701kcal
Author: Amy Nash



  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 eggs, room temperature
  • 1 cup canned pumpkin, not pumpkin pie filling
  • 1 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 Tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice


  • 1 cup light brown sugar, packed
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 Tablespoons salted butter, softened


  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup heavy cream
  • 2 Tablespoons salted butter, softened


  • Preheat the oven to 350 degrees F.
  • Beat the butter, granulated sugar, and brown sugar together in a large bowl until creamy and light, about 2-3 minutes.
  • Add the eggs, pumpkin, sour cream, and vanilla, beating until combined. Be sure to scrape the bottom and sides of the bowl so everything gets evenly combined.
  • Add the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mix just until combined. Set aside.
  • Make the filling by combining the brown sugar, flour, cinnamon, pumpkin pie spice, and butter in a medium bowl. Mix well until evenly combined and the mixture has a sandy texture.
  • Spray a 12-cup bundt pan with baking spray, then spread half of the cake batter into the pan. Spoon the brown sugar filling onto the batter, mounding it in the middle and trying to stay away from the edges as much as possible.
  • Spoon the remaining batter on top of the filling and spread into an evenly layer.
  • Bake for 45-50 minutes until a skewer inserted into the center of the bundt cake comes out clean with just a few crumbs. Cool for 10-15 minutes before flipping the pan over onto a wire rack or cake plate. The cake should slide right out.
  • Once the cake has cooled, make the icing by mixing the powdered sugar, cinnamon, heavy cream, and butter in a medium bowl until creamy and smooth. It should be pourable but thick. If necessary, add a little extra heavy cream to thin out the icing or additional powdered sugar if the icing is too thin.
  • Pour the icing over the cooled cake. You can serve the cake immediately or let the icing firm up a bit for an hour or two before covering with a cake dome to keep fresh.


  • Storage: Keep the cake on the counter for up to 4 days in an airtight container.
  • Freezing: You can freeze the cake for up to 3 months. Let it thaw on the counter at room temperature before serving. I recommend freezing the icing separately and using it to frost the thawed cake before serving for best results.
  • Loaf pans: If you prefer, you could bake this cake in 2 loaf pans.
  • Pumpkin pie spice: If you don’t have this on hand, just use 1/2 teaspoon each of ground ginger and ground nutmeg with 1/4 teaspoon ground allspice and ground cloves in its place.


Calories: 701kcal | Carbohydrates: 112g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 596mg | Potassium: 193mg | Fiber: 2g | Sugar: 83g | Vitamin A: 4043IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

Take a look at all of our 2021 Freaky Friday Fall Edition Recipes:

  1. An Affair from the Heart – Pumpkin Pie Bars with Shortbread Crust
  2. Aunt Bee’s Recipes – 30 Minute Skillet Lasagna
  3. The Carefree Kitchen – Brazilian Cheese Bread
  4. Devour Dinner – Instant Pot Applesauce
  5. Fresh April Flours – Instant Pot Garlic Mashed Potatoes
  6. The Fresh Cooky – Air Fryer Ravioli
  7. The Foodie Affair – Bacon Wrapped Green Bean Recipe
  8. Hostess at Heart – Fudgy Chocolate Brownie Cookie Recipe
  9. House of Nash Eats – Pumpkin Bundt Cake
  10. Kathryn’s Kitchen Blog – Halloween Monster Cookie Recipe
  11. Lemoine Family Kitchen – Creamy Vegetable Gnocchi Soup
  12. Life Currents – Loaded Potato Skins
  13. Life, Love & Good Food – Lemon Chicken Orzo Soup
  14. The Speckled Palate – Tortellini Butternut Squash Pasta with Pancetta and Spinach
  15. Sue Bee Homemaker – Overnight Sourdough Bread
  16. Take Two Tapas – Air Fryer Asparagus Fries