Pumpkin Bundt Cake with Cream Cheese Frosting

by Jamie on October 3, 2013

Post image for Pumpkin Bundt Cake with Cream Cheese Frosting

It’s October already? In years past, September and October always seemed to drag on and then – BAM – it’s Christmas. However, being pregnant seems to have pushed time into overdrive. My to-do and to-buy lists get longer, while time just seems to get shorter. Seriously, I need a pause button for my life.

Speaking of lists – I’m fairly certain that I’ve added canned pumpkin to my grocery list for the last 10 trips, always with the best of intentions. I think of all these great recipes I’m going to fill with pumpkin. … And then exhaustion hits and I simply end up sleeping instead of baking.

All this means I’m totally starting to feel like a pumpkin hoarder. There’s only so much pantry reorganization that can go on – pretty soon I’m going to end up with a canned pumpkin tower in the corner of my kitchen. And this is not my idea of festive Fall decor.

Pumpkin-Bundt-Cake-1In an effort to slim down my pumpkin stash and fulfill a serious hankering for pumpkin cake, I whipped together this sweet and spicy pumpkin bundt cake. And since I can never leave well enough alone, I spooned a rich and creamy spiced cream cheese frosting all over it. You (and your own pumpkin cravings) can thank me later. Because yeah. It’s that good.

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Pumpkin Bundt Cake

October 3rd, 2013

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

2 1/4 cups sugar

1 cup vegetable oil

3 large eggs

3 cups all-purpose flour

2 teaspoons baking soda

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 can (15 ounces) pure pumpkin puree

For the Cream Cheese Frosting

4 ounce cream cheese, softened

1 tablespoon unsalted butter, softened

1 1/2 cup confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

1 tablespoon milk

1/4 teaspoon pumpkin pie spice (optional)

Directions:

1. Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended. Add eggs, one at a time, beating well after each addition. In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.

3. Transfer batter to prepared bundt pan. Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting.

4. For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy - about 2 minutes. Gradually add in confectioners' sugar. Once the confectioners' sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency. If desired, add pumpkin pie spice and mix until well-combined. Spoon over cooled cake.

Notes:

- Recipe will keep in the refrigerator for up to 3 days. Bring to room temp for one hour before serving.

My Baking Addiction - cake slightly adapted from Taste of Home.

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{ 38 comments… read them below or add one }

avatar Tracy | Pale Yellow October 4, 2013 at 9:01 am

I’ve been eating my way through an apple bundt cake and this pumpkin cake looks to be the next item on my fall baking to-do list. Love the cream cheese frosting on top!

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avatar Julia October 4, 2013 at 10:40 am

Oh this thing looks perfect! Bundt cakes are one of my favorite things ever…there’s something about the hole in the middle that really makes things come full circle (badumching) ;) Cream cheese frosting is also my favorite frosting, so I’m staring at the cake from heaven right now ;) Have a great weekend!

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avatar Meredith October 4, 2013 at 11:26 am

I totally know how you feel! I’m 26 weeks pregnant with twins; I cannot believe it’s already October, either…and all of my baking ideas are quickly crushed when I get home and want to lay down for the rest of the night. But this recipe, I’m definitely making it this weekend. I hoarded canned pumpkin last year, yay! And I will eat more than half of it by myself! Can’t wait! Thanks!

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avatar Seonaid October 4, 2013 at 12:07 pm

Wow, this looks delicious!

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avatar Jamie October 5, 2013 at 2:03 pm

Seonaid-
It is! Thanks so much for stopping by!
-Jamie

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avatar Amy @ Chewoutloud October 4, 2013 at 12:15 pm

I was looking for an easy yet scrumptious pumpkin dessert, and you just provided it. :). And yeah, pregnancy totally saps the energy and best intentions out of ya! Enjoy those naps while you can :)

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avatar Jamie October 5, 2013 at 2:02 pm

Amy-
Thanks so much for stopping by! This recipe is definitely as easy as it it delicious! Have a great weekend.
-Jamie

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avatar Katrina @ Warm Vanilla Sugar October 4, 2013 at 3:18 pm

I totally agree. December comes out of nowhere, but I’m finding time is passing quite slowly right now. Love this recipe!

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avatar Jamie October 5, 2013 at 1:58 pm

Thanks so much for stopping by, Katrina! Have a great weekend.
-Jamie

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avatar Julia October 4, 2013 at 6:32 pm

Am I missing the “print recipe” button…? I NEED to make this, but need to be able to print it out…help!

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avatar Jamie October 5, 2013 at 1:56 pm

Julia-
It’s definitely there. Look under the thumbnail image within the recipe print box. It says “print recipe” – I hope this helps!
-Jamie

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avatar Jaleh (The Hungry Nomad) October 5, 2013 at 11:06 am

This looks yummy! I can’t take tons of pumpkin, so I am selective about which pumpkin treats I decide to make, but this is definitely something I will have to try out.

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avatar Jamie October 5, 2013 at 1:53 pm

Jaleh-
It is soooo good! I hope you enjoy it as much as we did! Have a great day and thanks so much for stopping by!
-Jamie

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avatar Shelly (Cookies and Cups) October 6, 2013 at 7:57 pm

Yummy! love your pictures too!

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avatar Jamie October 6, 2013 at 9:01 pm

Thanks, Shelly! :)

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avatar Stephanie October 12, 2013 at 8:41 pm

This cake turned out great! Great alternative to the boring pumpkin pie and goes great with coffee… Thanks!

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avatar Jamie October 16, 2013 at 10:59 am

Stephanie-

Thank you so much! It’s great to hear that you enjoyed the recipe. Have a lovely day and thank you for following MBA!

-Jamie

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avatar Cathy October 13, 2013 at 6:27 pm

Love this recipe. I am curious though. Want to make a spice cake and the recipe calls for a 9×13 pan. I have two 10″ bunt cake pans and want to use both. Should I double the recipe or just the recipe and a half?

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avatar Jamie January 10, 2014 at 10:19 pm

I would double the recipe.
- Jamie

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avatar Robyn October 20, 2013 at 11:34 pm

Holy crow, this is the BEST bundt cake I’ve ever had. Made it for a party and it was gone within minutes. It is FABulous! Thanks for the great website and recipes! Can’t wait to try more!!

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avatar Jamie October 21, 2013 at 7:33 pm

Robyn-

That’s so great to hear! I’m so happy that it was such a hit! Thank you so much for following MBA and have a great day!

-Jamie

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avatar Adriana @ GreatFood360° October 31, 2013 at 9:10 am

I made this for a Halloween potluck breakfast and my coworkers loved it! Perfect amount of sweetness. I had to replace the cream cheese frosting for a maple glaze because my boss is lactose intolerant, which kind of went well with the breakfast theme. Thanks for the great recipe, it’s a keeper.

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avatar Jamie November 4, 2013 at 11:00 am

Adriana-

Maple glaze sounds great too! Thanks so much for stopping in to share and have a wonderful day!

-Jamie

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avatar Anna November 1, 2013 at 4:49 pm

Do you think doubling the cream cheese mixture and pouring 1/2 in the middle of the cake would work? Just a thought.

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avatar Jamie January 10, 2014 at 8:30 pm

Anna, that could work, but the cream cheese will cook a little, and be more like a danish filling.
- Jamie

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avatar Annette November 1, 2013 at 6:45 pm

I’d like to try making this cake it looks wonderful and I love pumpkin. My question is: pure pumpkin puree, is that the canned stuff from Libby that I use to make pumpkin pie just be adding the eggs, can milk, cinnamon, etc? Any help would be appreciated.

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avatar Jamie November 4, 2013 at 10:39 am

Annette-

Yes, that is the pumpkin puree that is used for the cake. Thanks for stopping by and have a great day!

-Jamie

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avatar Christian November 9, 2013 at 12:44 am

Second time making this cake in 2 weeks. It’s so good. The cake I just baked I’m bartering with a local vendor. I love the holidays, you can trade baked goods for other things :) lol

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avatar Jamie November 9, 2013 at 4:01 pm

Christian-

That’s awesome, and sounds like a good trade! I’m so happy you are pleased with the recipe. Have a fantastic day!

-Jamie

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avatar Amanda November 12, 2013 at 11:31 am

This was really good, and really easy. Didn’t change a thing, except stirring a spoonful of trader joes pumpkin butter into the icing. I made 2 cakes for the teachers at my son’s school, and they LOVED it. Thanks for a great recipe!

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avatar Jessica November 22, 2013 at 9:55 pm

If I use the pumpkin spice cream cheese in the Frosting do you think I should leave out the pumpkin pie spice or would that be to much pumpkin? I’m a the more pumpkin the better it will be person but I don’t want to kill it for everyone else. Thanks. Love the recipes!

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avatar Jamie January 10, 2014 at 6:35 pm

I don’t think that would be spice overkill at all.
- Jamie

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avatar Brenda November 23, 2013 at 12:33 pm

I would like to make this for Thanksgiving. I have lots of company coming and want to make desserts ahead that go in the freezer/refrigerator for a few days. Do you think the freezer for a week would ruin this cake?

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avatar Jamie January 10, 2014 at 6:34 pm

Brenda, this cake, as with most baked goods, is fine in the freezer for up to 2 months.
- Jamie

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avatar Grace November 27, 2013 at 12:42 pm

Love this recipe! Made it earlier this week and it’s already gone :) I want to make it for Thanksgiving…when you say the recipe keeps in the fridge for 3 days- does that mean the batter? Or after baking? To save time, I would like to prepare the batter today and then actually bake it tomorrow. Do you think that will be fine?

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avatar Jamie January 10, 2014 at 5:06 pm

Grace, I mean after baking. But so long as you cover the batter with plastic wrap or keep it in an airtight container, I’m sure doing that overnight would be fine.
- Jamie

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avatar melissa November 29, 2013 at 11:37 pm

hi i was wondering how you get the frosting on the cake like you did in the picture

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avatar Jamie January 10, 2014 at 3:49 pm

Hi Melissa – I poured it on and then worked it slowly down the sides of the cake with an icing spatula.
- Jamie

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