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Quick Summary
Pumpkin Bundt Cake-this easy pumpkin bundt cake recipe is perfectly spiced, super moist, and finished with a luxurious cream cheese frosting. The perfect fall dessert!
During the fall months, pumpkin desserts are my favorite. Pumpkin cookies, pumpkin pie, pumpkin sheet cake, pumpkin chocolate chip bread, and pumpkin snickerdoodles. I love it all.
This Pumpkin Bundt Cake is definitely a fall favorite, I make it every single year. The cake is easy to make, super moist, filled with warm spices, and so pretty! The cream cheese frosting is the perfect finishing touch. Pumpkin and cream cheese are a match made in heaven.
Enjoy a thick slice for dessert, with your morning coffee, or a cozy afternoon treat! This is also a great cake to take to parties and potlucks. Everyone loves it. Serve at Halloween, Thanksgiving, or any fall celebration!
Table of Contents
Cake Ingredients
- All-purpose flour– spooned and leveled.
- Baking soda– make sure it is fresh!
- Pumpkin pie spice– look for this blend in the spice aisle. If you can’t find it, you can make your own. In a small bowl, combine 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves.
- Salt– to enhance all of the flavors.
- Granulated sugar– to sweeten the cake.
- Oil– you can use vegetable oil, canola oil, or even melted and slightly cooled coconut oil.
- Eggs– use large eggs that are at room temperature.
- Vanilla extract– vanilla and pumpkin compliment each other nicely.
- Pumpkin puree– you will need one 15 ounce can of pumpkin.
Cream Cheese Frosting
The cream cheese frosting is easy to make and really makes the cake special. You will need:
- Cream cheese– use brick cream cheese, full-fat is best!
- Confectioner’s sugar
- Vanilla extract
- Milk– heavy cream will also work.
How to Make Pumpkin Bundt Cake
- Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside. You will need a 10 or 12 cup pan, this is a good one!
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, 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.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Transfer batter to prepared bundt pan.
- 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.
- 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 the confectioner’s 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.
- Spoon frosting over cooled cake. Cut into pieces and serve.
Variations
- Add chocolate chips! Semi-sweet, milk, dark, or even white chocolate chips would be good.
- Stir in chopped walnuts or pecans.
- Serve the cake plain with a dusting of confectioner’s sugar.
- Finish with a maple glaze or chocolate glaze.
- Drizzle with salted caramel sauce.
- Serve with whipped cream or ice cream.
How to Store
- Because this cake has a cream cheese frosting, I recommend storing it in the refrigerator. The cake is very moist so it won’t dry out in the fridge. Make sure it is well covered with plastic wrap or you can put it into an airtight container. It will keep for up to 5 days in the refrigerator.
- If you want to store the cake without the frosting, you can store it on the counter, covered, for up to 3 days.
More Pumpkin Recipes
- Pumpkin Sheet Cake
- Pumpkin Chocolate Chip Bread
- Pumpkin Cookies
- Pumpkin Pie
- Classic Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
Check out our Favorite Pumpkin Recipes! You will want to make them all:)
More Bundt Cake Recipes
- Apple Bundt Cake with Cream Cheese Frosting
- Chocolate Sour Cream Bundt Cake
- Banana Bundt Cake
- Gingerbread Bundt Cake
- Chocolate Peppermint Bundt Cake
Pumpkin Bundt Cake with Cream Cheese Frosting
Pumpkin Bundt Cake-this easy pumpkin bundt cake recipe is perfectly spiced, super moist, and finished with a luxurious cream cheese frosting. The perfect fall dessert!
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 confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
- 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.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Transfer batter to prepared bundt pan.
- 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.
- 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 confectioner's 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.
- Spoon frosting over cooled cake. Decorate with sprinkles, if desired. Cut into pieces and serve.
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 ¾ cups of pumpkin, just in case you are using a larger can of pumpkin.
Nutrition
Calories: 531kcal, Carbohydrates: 76g, Protein: 6g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 51mg, Sodium: 329mg, Potassium: 135mg, Fiber: 2g, Sugar: 50g, Vitamin A: 5701IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 2mg
Have you tried this recipe?
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Lovely recipe! It was quick, moist and flavorful!
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!
Glad you enjoyed the cake!
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.
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
So glad you like the cake! It is a favorite at our house too!
Love this recipe! I made it last year for a family party and it was requested again for Thanksgiving!
Hello. Do you have to refrigerate before eating? I’m thinking of making this today.
No, you can serve right away!
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.
Would this recipe make 1 or 2 loaf breads?
2 loaf pans, there is too much batter for one pan.
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
Made this cake today – minus the sprinkles – for a family reunion tomorrow. Can’t wait to cut into it!!!
Enjoy!
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..
Glad you loved it!
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.
Deli
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.
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!
Made the cake yesterday for friends and family. It was a huge hit. It was super moist and flavorful! Thanks for the recipe.
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!
Can I substitute butter for oil?
Thank you!
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.
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.
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.
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.
Can olive oil be substituted for the vegetable oil?
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.
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.
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.
Someone mentioned the butter was left out of the directions?
Is this correct?
It does have a cup of oil.
The recipe uses oil and not butter.
Maria, I made this cake this afternoon and did not frost it. I shook Powdered Sugar over it.
DELICIOUS! THANK YOU FOR THIS GREAT RECIPE!
HAPPY BIRTHDAY, CALEB!
This looks great! I’m lactose intolerant. Can i skip the frosting and maybe dust with powdered sugar. Will cake stand on its own? And if so, can i store room temp rather than fridge? Thanks!
I know see others have posted that they have made with success without frosting! Thanks!
Would I be able to put pecans in the cake? If so, how much? Also, can I substitute one cup of the white sugar for brown sugar? Thanks!
This is a tasty and moist cake! I knocked off one star because it was too much batter for my bundt pan (which is standard size). While it thankfully did not overflow, it was domed over the top edge of the pan and was very dark on the outside while still not quite cooking through at that top (bottom when inverted) level. I also modified a bit by cutting back on the sugar and adding one mashed banana in its place. If I make this again, I’ll use some of the batter for a small loaf or a few cupcakes in order to reduce the cake volume.
Excellent recipe will definitely make again.
Thank you for this delicious Pumpkin Bundt Cake recipe. I came home with an empty plate from the Church’s Coffee Hour. It’s always a happy day when the plate is empty. Best wishes and thank you for your many recipes with good instructions.
You are welcome! I am glad you are enjoying our recipes.