Pumpkin Bundt Cake (Cinderella Cake)
This pumpkin Bundt cake is a vintage recipe formerly called “Cinderella Cake with Coachman’s Icing.” This easy pumpkin cake has a mild flavor and is beautiful when made in a Bundt pan because it resembles a pumpkin and it’s a perfect Fall dessert!
I’ve been going through my Grandmother Lucille’s “recipe bag”, and I came upon this holiday pumpkin cake recipe, apparently torn off what looks like the back of an Imperial Sugar bag, probably around 1950.
Since most of her recipes were either illegible or missing a critical ingredient, I figured I couldn’t go wrong with attempting a printed recipe from her collection.
This pumpkin Bunct cake turned out delicious and beautiful!
Very easy to make and not too strong of a pumpkin flavor. I usually make this early in the Fall when I’m baking my fresh Apple Cake and Apple crisp! The house smells delicious!
Why you’ll love this recipe
As I’m sure you’re aware, everything “Fall” is “pumpkin” this and “pumpkin” that. I like a light pumpkin flavor, so this vintage pumpkin cake recipe is perfect for the Fall.
- Simple ingredients – no boxed cake mixes with fillers or preservatives, just simple baking ingredients
- Versatile – make a large pumpkin Bundt cake, mini-Bundt cakes or cupcakes!
- Light and fluffy – the texture is divine! Not too dense or too strong of a pumpkin flavor
- The “Coachman’s Icing” is super simple to make! You can make it orange colored if you want by adding a few drops of food coloring. I used 10 drops for of orange.
The heavenly smell of baked pumpkin and cinnamon envelops the whole house, and since the weather here in Texas suddenly changes from “pouring rain” to “sweater-weather Fall”, we are on Cloud 9!!!
This Cinderella cake recipe is easy to make and has a mild pumpkin flavor. You can serve it as a holiday pumpkin cake dessert or heck, serve it for breakfast with a cup of coffee!
Here’s what you’ll need for this pumpkin Bundt cake
All-purpose flour, canned pumpkin, baking soda, oil, eggs, cinnamon, salt and sugar. Be sure to get 100% pumpkin puree and not “pumpkin pie mix.”
For the “Coachman’s Icing”, (it’s basically a buttercream frosting), you’ll need the following ingredients, plus orange food coloring (if you want it to be orange); you might need 2-3 teaspoons of milk if you find the icing too thick
Here’s how to make it
In a large mixing bowl, lightly beat the eggs; add in sugar and combine. In a separate bowl, combine the dry ingredients and combine well
Then, add in the pumpkin, mix that together and pour into a prepared Bundt pan.
Bake @ 350°F on middle rack until the center is toothpick-clean.
Recipe tips
Use two CUPS of pumpkin puree; not two CANS; don’t ask me how I know this
Oil the Bundt pan right before you pour the batter in, otherwise, it puddles in the bottom of the pan
Use a toothpick to test doneness; when it comes out clean, it’s done
Allow to cool before removing from pan and icing
Use a spatula to loosen cake around the perimeter and inner funnel
Place a large plate over the pan and flip it; tap to release
Can I substitute Pumpkin Pie mix for canned pumpkin?
No. Canned Pumpkin Pie Mix and Canned Pumpkin are totally different. Don’t even go there. Use Real Canned Pumpkin or Pumpkin Puree for an authentic Cinderella cake.
Can I make this pumpkin cake in a sheet pan?
Yes you can, but it won’t resemble a pumpkin. I use a grooved Bundt pan which gives the Cinderella Cake a bit of texture, resembling a pumpkin.
You can also make cupcakes or mini-bundt pumpkin cakes with this recipe!
This vintage Cinderella pumpkin cake recipe also makes delicious cupcakes! Just divide the batter into cupcake sleeves in a muffin pan and bake!
About the Coachman’s Icing
This icing is pretty thick! If you want it thinner, add 2-3 teaspoons of milk in 1 teaspoon increments, mixing well in between
Nothing screams Fall like a nice warm pumpkin cake! Serve this quick and easy cake at your next Halloween or Thanksgiving gathering!
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If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Cinderella Cake with Coachman’s Icing
Equipment
- Hand mixer
Ingredients
Cake Mixture Ingredients
- 2 cups sugar , granulated
- 4 whole eggs , lightly beaten
- 2 cups flour , all-purpose
- 2 cups canned pumpkin (Note: 2 CUPS, not 2 CANS)
- 1 cup oil , canola or vegetable
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspon salt
- 1-2 tablespoons oil , for coating Bundt pan
- 1-2 tablespoons sugar , for coating Bundt pan
Icing Ingredients
- 2 cups powdered sugar
- 1 stick butter ,softened
- 8 ounces cream cheese , 1 block of cream cheese
- 2 teaspoons vanilla extract
- orange (optional)
- 2-3 teaspoons milk (optional); if the icing is too thick
Instructions
Cake Instructions
- Preheat oven to 350º F
- Combine flour, cinnamon, baking soda and salt in a bowl; set aside2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspon salt
- In a large bowl, lightly beat eggs; add sugar; use a hand mixer, combine till light and smooth4 whole eggs, 2 cups sugar
- Gradually add oil to sugar and eggs, and continue to beat until smooth1 cup oil
- Add dry ingredients to mixture; beat until smooth
- Add pumpkin and beat until smooth2 cups canned pumpkin
- Lightly oil Bundt pan with oil; then lightly coat with sugar; remove excess1-2 tablespoons oil, 1-2 tablespoons sugar
- Pour batter into lightly greased Bundt pan
- Bake uncovered for 50 minutes
Coachman’s Icing
- Soften butter and cream cheese to room temperature1 stick butter, 8 ounces cream cheese
- Using a mixer, in a large bowl add: powdered sugar , butter and cream cheese; mix until smooth2 cups powdered sugar, 1 stick butter, 8 ounces cream cheese
- Add vanilla to mixture and continue to blend2 teaspoons vanilla extract
- Add orange food coloring (optional) and blend wellorange
- If icing is too thick for your preference, add milk in 1 teaspoon increments until it reaches the desired consistency2-3 teaspoons milk
- Put icing into piping bag and apply icing to cake
I’ve been making this cake for about 30 or 40 yrs. Its one of my families favorite.
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It’s a great recipe, I agree! Not to strong of a pumpkin flavor:)
Yum!!! Best tasting, moist cake!!!
Thank you! I’m glad you enjoyed it!!
Gracias por compartir tu receta
You are most welcome! Glad you enjoyed it!
I had so much of this cake growing up. My mother called it “pumpkin bread” since she never frosted it. Later in life I had actual pumpkin bread, I realized that this is full-on cake. Now she makes it with stuff like olive oil and whole wheat flower to try to redeem herself.
I double the cinnamon. It makes good cupcakes too.
Thank you, Ryan! This is definitely a cake, not a bread! Sometimes these vintage recipes are the best! Thank you, again!