Pumpkin Bundt Cake with Cream Cheese Frosting

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Pumpkin Bundt Cake with Cream Cheese Frosting-this easy pumpkin spice cake is a fall favorite! 

Pumpkin Bundt Cake with Cream Cheese Frosting

Caleb’s birthday was yesterday. He turned 4!!! How did that happen? Can someone please tell me how my baby is four already? I can’t even deal. It feels like we just brought him home from the hospital yesterday!

We celebrated all weekend long and of course our celebration included cake. I let the birthday boy pick his cake and he chose Pumpkin Bundt Cake with Cream Cheese Frosting. I make this cake every fall and Caleb loves it. This time, I added sprinkles because Caleb insisted. He said birthday cakes HAVE to have sprinkles. I didn’t object. I love sprinkles too!

Pumpkin Bundt Cake with Cream Cheese Frosting Recipe

I am glad Caleb picked this Pumpkin Bundt Cake because it is super easy to make. I was worried he was going to request an Iron Man or Daniel Tiger cake. He would have been disappointed if I would have attempted to do anything fancy. Sprinkles are my jam! They make any cake look good:)

Pumpkin Bundt Cake Recipe

The pumpkin cake is perfectly spiced and will smell amazing while baking. I used my homemade Pumpkin Pie Spice. Don’t worry it isn’t hard to make, I bet you have all of the spices in your cabinet now! You just need to combine them all:) And it’s so much cheaper than buying it at the store!

Pumpkin Bundt Cake with Cream Cheese Frosting Recipe

I love this cake because it turns out perfect every time! It never disappoints. It is super moist and the cream cheese frosting is the icing on the cake. It is Caleb’s favorite part. He always licks off the frosting first:)

This Pumpkin Bundt Cake with Cream Cheese Frosting is perfect for any celebration. Caleb reminds us that every day is a celebration so cake is totally appropriate any day! Don’t forget to celebrate the little things in life!

Check out our Favorite Pumpkin Recipes! You will want to make them all:)

Pumpkin Bundt Cake Recipe

Pumpkin Bundt Cake with Cream Cheese Frosting

Pumpkin spice cake with cream cheese frosting! This easy cake is a fall favorite!
4.79 from 14 votes
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Cuisine
American
Servings
12

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 15 ounces 100% pure pumpkin (not pie pilling)

For the Cream Cheese Frosting:

  • 4 ounce cream cheese, at room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • Sprinkles for decorating cake, optional

Instructions

  1. Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.
  4. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Transfer batter to prepared bundt pan.
  5. Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
  6. While the cake is cooling, make the the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Gradually add in powdered sugar and mix until combined. Mix in vanilla and milk. Beat until smooth. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
  7. Spoon frosting over cooled cake. Decorate with sprinkles, if desired. Cut into pieces and serve.

Recipe Notes

Cover the cake and keep in the refrigerator for up to 3 days. Let cake come to room temperature before serving or enjoy it cold. I personally like it cold:) One 15-ounce can of pumpkin is about 1 3/4 cups of pumpkin, just in case you are using a larger can of pumpkin.

Nutrition Facts
Pumpkin Bundt Cake with Cream Cheese Frosting
Amount Per Serving
Calories 531 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g20%
Cholesterol 51mg17%
Sodium 329mg14%
Potassium 135mg4%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 50g56%
Protein 6g12%
Vitamin A 5701IU114%
Vitamin C 2mg2%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

bundt cake, fall

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    Another awesome recipe, thanks!! I made this in my autumn wreath bundt pan and skipped the cream cheese frosting. It was still delicious! Very moist, pumpkin and spice flavors were just right!

  2. 5 stars
    Thanks for such a delicious recipe! As the leaves here in New England are turning, my thoughts go to all things pumpkin. Made this cake and the cream cheese frosting recipe for company tonight. Baked a little off in a custard cup to sample and it was scrumptious! I opted for toasted chopped pecans instead of sprinkles (sorry Caleb!) but it is moist and had a wonderful fall flavor. Recipe was easy to follow too. 

  3. 5 stars
    I’ve made this recipe twice in the past week. My son has a dairy allergy so I am always looking for dairy free recipes.
    The cake was moist and delicious and did not need the frosting. Will continue to make this recipe and share the cake with friends

  4. The icing for this cake is not listed correct.  It requires 1/4 cub of softened butter.  If not it will never make the consistency  it should.  I added the butter and it is perfect.  
    Thanks for the recipe. 

  5.  I made this cake and I think my oven was too hot because the crust turned out a bit dry so start checking your cake at 50 or 55 minutes. Also, I could only get pumpkin in twice the amount stated so, I think I put in an ounce or two extra  and the batter tasted a little bland.

    To compensate for this I made the frosting extra spicy from another recipe with cinnamon, nutmeg and mace 

    Then I topped it with those Halloween candy pumpkins and it turned out pretty darned cute even though I got the frosting a bit thin so by the time  bible study was over some of the frosting had sort of slipped down the side. When I cut and served it I just scooped up the frosting and put a dollop of the saucy frosting on each slice of cake. Everybody loved it 

  6. 4 stars
    I made this cake last weekend, without frosting it, and my family absolutely loved it. It is quite moist and flavorful. Therefore, I am doing it again, especially since I am a pumpkin fan. Thank you for sharing your recipe..

  7. 5 stars
    I made this delicious pumpkin Bundt cake, with frosting, for Thanksgiving day. We did not get to eat it until the following day, however it was delicious. I enjoyed the distinct flavor and the easy-to-make frosting. I could not find sprinkles as you depicted, but I did find some leaf sprinkles in Fall colors,which worked very well for me.

  8. 4 stars
    Hi. I made the recipe as directed, but my cake batter turned out very dense. I had to scoop it into the cake pan, then I tried to level it out a bit with a spatula. Is this normal? If not, I can’t imagine where I went wrong. The cake is baking now, and it smells great, but it does not have smooth surface – it looks very chunky. Maybe when I invert it on a wire rack, it will compact a bit.

    1. Please ignore my comment above. I made an error with the ingredients, which was 100% my fault. I made the recipe a second time, and had no problems at all.

      Fun fact: Citric acid looks exactly like granulated sugar. Label your jars, everyone, label your jars!

  9. Made the cake yesterday for friends and family. It was a huge hit. It was super moist and flavorful! Thanks for the recipe.

  10. 5 stars
    This cake is amazing! Delicious plain, but even more delicious with the cream cheese frosting  
    Thanks for a great recipe! I will be making this a lot!

  11. 5 stars
    Thanks for this recipe. I made it for Thanksgiving. It was easy to make and delicious and I’m a novice baker. I’ll be making it again.

  12. 5 stars
    Just made this tonight, the night before Thanksgiving.

    Turned out really well. I made it in mini Bundt pans and cooked for 35 minutes. Already put it in a notebook I have of favorite recipes to keep. Will definitely make this again in the future. Also used the pumpkin spice mix linked in the recipe as I already had everything for it. Thanks for sharing.

  13. 5 stars
    I wanted to make a pumpkin dessert but was not feeling pie, so when I found this I was so excited because it sounded yummy and who doesn’t like a reason to use their bundt pan? This cake was a HUGE hit .. perfect texture, perfect balance of sweetness. Wow.  I followed this recipe to a T and honestly wouldn’t change a thing. Amazing. 

  14. 5 stars
    Everyone loved this cake! It was so moist and delicious! I will definitely be making it again.

    And I made sure not to use “pumpkin pie pilling” 😉 There’s a wee typo in your recipe.

  15. 5 stars
    We really like the cake but I don’t know what happened. My cake was not done after 60 minutes. I put it back in the over for another 30 minutes and it still wasn’t done. I had to put it in for an additional 15 minutes to be cook thoroughly . I’m wondering if I did something wrong. Please help if you can. I did follow the recipe exactly as it was written.

  16. The recipie for the cake was wonderful. However, I was unable to get the iceing to be a good consistency to actually stick to the sides of the cake. Not sure what I would use to thicken it. All in all though I loved the recipie, but the taste test will be tonight at dinner.

  17. Made this for Thanksgiving yesterday (after falling in love with the recipe last month). I subsitiuted brown sugar and room temp butter, creaming them together. I also added chopped maple glazed pecans, dried dates and dried apple pieces, topping with crushed. Pecans instead of sprinkles.

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