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Pumpkin Bundt Cake with Cream Cheese Frosting

Pumpkin spice cake with cream cheese frosting! This easy cake is a fall favorite!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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
  • 1 teaspoon vanilla extract
  • 1 15 oz can 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.
  8. Note-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.