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Pumpkin Bundt cake. Mrs. Tindel understood the assignment.
Long before Nothing Bundt Cakes, there was Mrs. Tindel.
My son Kevin’s fourth-grade teacher shared this pumpkin bundt cake recipe with me. We used to call it a “dump cake”—simple ingredients, very little fuss, and amazing flavor. Mrs. Tindel knew a good thing.
Why You’ll Love It
Simple ingredients. A short shopping list with plenty of pumpkin flavor.
Very little fuss. The kind of recipe that keeps dessert manageable.
Fits the fall menu. Serve it after Halloween dinner or with an afternoon cup of coffee.
Pumpkin Bundt Cake
Prep time: About 15 minutes · Cook time: About 50 minutes · Total time: About 65 minutes · Serves: About 8
Simple ingredients, cinnamon, and pumpkin, finished with cream cheese icing. Mrs. Tindel’s recipe keeps the fuss low and the flavor high.
Ingredients
Cake
2 cups sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
4 large eggs
1½ cups oil
1½ cups pumpkin purée
Cream Cheese Icing
1 lb powdered sugar
¼ cup butter, softened
8 oz cream cheese, softened
How to Make It
Prepare the pan. Heat the oven to 350°F. Grease and flour a standard Bundt pan, getting into all the grooves.
Combine the dry ingredients. Whisk the sugar, flour, salt, baking soda, and cinnamon together in a large bowl.
Mix the batter. Add the eggs, oil, and pumpkin purée. Mix until evenly combined, scraping the bowl as needed.
Bake. Pour into the prepared pan. Bake for about 50 minutes, until a toothpick inserted into the cake comes out clean.
Cool. Let cool in the pan for 10–15 minutes, then turn out onto a cooling rack. Cool completely before icing.
Make the icing. Beat the softened butter and cream cheese until smooth. Gradually beat in the powdered sugar until creamy. Spread over the cooled cake.
Pro Tips & Notes
Mind the grooves. Grease and flour every curve of the Bundt pan so the cake releases cleanly.
Use pumpkin purée. Choose plain pumpkin, not pumpkin pie filling.
Give it a little time. Cool in the pan for 10–15 minutes before turning it out.
Ice a cool cake. Let the cake cool completely, and soften the butter and cream cheese for smooth icing.
Made this cake?
Share a photo on Instagram and tag @forthebirdsliving.
What to Serve With It
A cup of coffee is plenty. For our Halloween Dinner on the Patio, pair it with my Bourbon & Broomsticks Cocktail—or its alcohol-free version—and call dessert handled.
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A Few Helpful Extras
A Bundt pan gives the cake its shape, a cooling rack handles the wait, and a hand mixer makes quick work of the cream cheese icing.
One Last Thing
Mrs. Tindel calls for 1½ cups of pumpkin purée—not quite a full can. Apparently this cake comes with a tiny homework assignment. Baking was clearly her subject. Math? Less so. I tossed the rest, with a little guilt. If you have a clever use for a few spoonfuls of pumpkin, I’m all ears.
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