Pumpkin Bundt Cake

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!

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

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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!

4.74 from 46 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Cuisine American

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

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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

 

• Preheat oven to 350°F. Grease a bundt pan (10 or 12 cup) and set aside.
• 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

Keywords bundt cake, pumpkin

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