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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


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


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


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
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Pumpkin Bundt Cake with Cream Cheese Frosting

By: Jamie
4.43 from 607 ratings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 12
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.


For the Cake

  • 2 ¼ cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 can pure pumpkin puree 15 ounces

For the Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 1 tablespoon unsalted butter softened
  • 1 ½ cup confectioners’ sugar sifted
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons milk
  • ¼ teaspoon pumpkin pie spice optional


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


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.


Serving: 1slice, Calories: 491kcal, Carbohydrates: 81g, Protein: 6g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 328mg, Potassium: 140mg, Fiber: 2g, Sugar: 39g, Vitamin A: 5731IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.43 from 607 votes (606 ratings without comment)

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  1. Melissa says:

    5 stars
    So delicious!! Served after cooled and frosted. Leftovers were put in the fridge. I let the cake sit for about 10 minutes out of the fridge and it also tasted delicious cold! Well received by family. Will make again! I did not add pumpkin pie spice to the frosting, still tasted wonderful. ⭐️⭐️⭐️⭐️⭐️

  2. Connie says:

    This cake was fabulous. I’ve tried several recipes but this one is the best for sure! I made enough cream cheese icing to cover the whole bundt cake. Thank you for sharing this recipe. We have a cake we will really enjoy now.

    1. Jamie says:

      I’m so glad to hear that, Connie! Thanks so much for stopping by and sharing your feedback. Happy baking!

  3. Richie says:

    Made this before. Very good. I would like to know if I can make pancakes with this batter, instead ?

  4. YJ says:

    This is a very good recipe for pumpkin cake. I added walnuts. Definitely will use this recipe again.

    1. Jamie says:

      So glad you enjoyed it! Thanks so much for stopping by and sharing your feedback. Happy baking!

  5. Janna says:

    You forgot to include when to add the pumpkin purée in the instructions.

    1. Jamie says:

      Hi there – It is listed in step number 5. You alternate adding it with the flour. Happy baking!

  6. Sarah R. says:

    This recipe was really delicious! I usually make pumpkin roll but wanted to try something else, this is so moist and scrumptious. Thank you for the recipe!

    1. Jamie says:

      So glad you loved the cake, Sarah! Thanks for stopping by and sharing your feedback. Happy baking!

  7. Maddie says:

    This recipe is amazing, but for anyone who wants some more fall flavor- I put pumpkin spice egg nog in the frosting instead of milk. Absolute game changer!

    1. Jamie says:

      That sounds amazing, Maddie! Thanks for stopping by and sharing your feedback! Happy baking –

  8. Stephanie says:

    My partner’s grandmother gave me a Bundt pan a few months ago and told me to bring a pumpkin bundt cake for thanksgiving. I made this recipe and she was so happy! The cake is moist, spiced perfectly, and so delicious! It’s also super easy to make.

    1. Jamie says:

      I am so happy to hear you enjoyed the recipe, Stephanie! Thank you so much for stopping by and leaving your feedback!

  9. Gaby says:

    I made the cake, I cut the sugar to 1 cup, but I followed the recipe for everything else, including the spices. The cake was moist, light and really flavorful. Everyone loved it. I can probably cut the sugar down to 3/4 of a cup.

    1. Jamie says:

      So happy to hear you enjoyed the cake, Gaby! Thanks so much for stopping by and leaving your feedback. Happy baking!