Skip to Content

Pumpkin Bundt Cake with Cream Cheese Frosting

This Pumpkin Bundt Cake is a fall classic. Topped with cream cheese frosting with just a bit of pumpkin pie spice, this cake is a slice of comfort on a plate.

Sliced pumpkin bundt cake on a wire rack

So have you guys fallen down the rabbit hole that is cleaning TikTok? I’m one of those people that actually enjoys cleaning, but I’ve learned that some people have taken their love for cleaning to a whole new level. And I am here for it.

I’ve also learned that I am easily influenced when it comes to cleaning tools and products. From a new spin mop and microfiber clothes to Dawn Power Wash and powdered Tide, some of my new favorite products were actually found through cleaning influencers. I mean, I didn’t even know this was a thing until just a few months ago. By the way that Dawn Power Wash is pretty dang fantastic – the apple scent is my fave!

Basically October 2020 has been a month full of lots of cleaning and baking pumpkin desserts like this Pumpkin Bundt Cake.

Ingredients for pumpkin bundt cake arranged on a gray counter

MY FAVORITE PUMPKIN BUNDT CAKE RECIPE

I know that bundt cakes are a little old school. But you know why things become classics?

Because they’re great.

Batter for pumpkin bundt cake in a bundt pan, ready to be baked

I don’t know what it exactly is about bundt cakes, but I kind of love them. Whether it’s in the form of 7UP Pound Cake, Lemon Zucchini Cake, a Fudge-Filled Bundt Cake, or Dark Chocolate Cranberry Bundt Cake, there’s just something about a slice of bundt cake that feels so comforting to me.

Add pumpkin into the mix and you know that I am totally sold.

This Pumpkin Bundt Cake is like a combo of pumpkin bread and pumpkin bars baked in a bundt pan. It is moist, richly spiced, and packed full of pumpkin flavor.

Baked pumpkin cake in a bundt pan on a wire rack

PUMPKIN SPICE CREAM CHEESE FROSTING

If you’ve been paying attention to the abundance of cheesecake recipes on this site, I sort of have a thing for cream cheese.

And cream cheese and pumpkin go together like peanut butter and jelly, so of course I had to top my Pumpkin Bundt Cake with a cream cheese frosting.

Cream cheese frosting ingredients next to a pumpkin bundt cake on a gray counter

But I didn’t want to make this just another cream cheese frosting. I wanted to make it a little special. 

So I reached for my pumpkin pie spice.

Spoon drizzling cream cheese frosting onto a pumpkin bundt cake

Yeah, that’s right. There’s pumpkin pie spice in the cake itself and in the cream cheese frosting.

Adding the pumpkin pie spice into the frosting brings those warm spices – cinnamon, ginger, cloves – into every single bite of the cake. The spices aren’t overpowering in the frosting – it has just ¼ teaspoon of the spice mix – but add just a little special “something” to it. 

Overhead view of a frosted pumpkin bundt cake next to white plates and forks for serving

HOW TO MAKE THIS PUMPKIN BUNDT CAKE

One thing I like about this recipe is that it is made with oil, so you can make it on a whim, without having to remember to soften butter ahead of time. 

And even though I like to use a mixer to make this cake super quickly, I have also made the cake itself by hand, without a mixer, several times. So you don’t need any fancy tools to make it!

Overhead view of a sliced pumpkin bundt cake next to two white plates with slices of cake and forks on them

To make this Pumpkin Bundt Cake:

  • Mix together the oil and sugar, then add the eggs.
  • Whisk together the dry ingredients.
  • Add the dry ingredients to the egg mixture, alternating with the pumpkin puree.
  • Bake in a bundt pan for about an hour.
  • Let the cake cool completely before topping with the cream cheese frosting.
Slice of pumpkin bundt cake next to a fork on a white plate

See? No creaming together butter and sugar, no waiting for butter to come to room temperature. You’ll need to use softened cream cheese for the frosting, but I have a few tips for how to soften cream cheese quickly in case you forget to set it out ahead of time. 

Because of the cream cheese frosting, you’ll want to store this cake in the refrigerator if you aren’t planning to serve it right away. It’ll keep for about 3 days; I recommend letting it come to room temperature for about an hour before serving.

Frosted pumpkin bundt cake on a wire rack
Sliced pumpkin bundt cake on a wire rack

Pumpkin Bundt Cake with Cream Cheese Frosting

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This Pumpkin Bundt Cake is a fall classic. Topped with cream cheese frosting with just a bit of pumpkin pie spice, this cake is a slice of comfort on a plate.

Ingredients

For the Cake

  • 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
  • 1-2 tablespoons milk
  • 1/4 teaspoon pumpkin pie spice (optional)

Instructions

  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.
  3. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt.
  5. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
  6. Transfer batter to prepared bundt pan.
  7. Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean.
  8. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting.
  9. 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.

Cake adapted slightly from Taste of Home.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 12 Serving Size 1 slice
Amount Per Serving Calories 543Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 59mgSodium 349mgCarbohydrates 78gFiber 1gSugar 52gProtein 6g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

Overhead view of two bowls of stuffed pepper soup on a white counter
Previous
Stuffed Pepper Soup
Overhead view of baked apples in a white baking dish
Next
Simple Baked Apples

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jenny

Thursday 26th of November 2020

I made this for Thanksgiving dessert and it was a big hit! The cake was very moist and I enjoyed the extra sweetness of the frosting. I will definitely make again.

Abigail Wenderson

Friday 20th of November 2020

Wow, this cake looks so delicious. Can't wait to try this. Adding this recipe to my favorites. Thanks for sharing the recipe.

Joanne

Monday 19th of October 2020

Hi

This pumpkin bundt looks amazing!! Do you think it would work with GF flour?? Make it exactly the same just use gf flour. Thanks Joanne

Faith

Saturday 3rd of January 2015

Baking this recipe tomorrow but was wondering if I can make the frosting into more of a glaze and if so how?

Jamie

Monday 5th of January 2015

Faith- I think you could just add milk to the frosting until it is at the consistency that you are looking for. I hope this helps.

-Jamie

Susie

Saturday 1st of November 2014

HELP! Just bought my first mini bundt pan (6 mini bundt) how should I adjust the time?? I'm bringing it to a gathering today..oops!

BTW, I made this regular sized bundt two weeks ago and LOVED it!! I shared with family and it was a hit…thanks!

Jamie

Saturday 8th of November 2014

Susie- I would start checking them at about 20-25 minutes, I can't give you an accurate time since I haven't made this recipe into mini bundts. My guess would be about 30-35 minutes. I hope this helps - thanks for stopping by. -Jamie

This site uses Akismet to reduce spam. Learn how your comment data is processed.