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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. NRS says:

    This looks delicious! I’m lactose intolerant. is the cake good on it’s own without the frosting? maybe with some powdered sugar sprinkled on top instead? Thanks.

    1. Jamie says:

      It’s really great – even without the frosting.

    2. NRS says:

      Jamie, I made this yesterday without the frosting and it is great! Thanks for the recipe! (I did add a tsp of cinnamon and cut the pumpkin pie spice to 2 tsps).

    3. Jamie says:

      So happy to hear you enjoyed the recipe, Neera. Thanks for stopping by and leaving your feedback.

  2. Natasha MT says:

    I made this BUT used 1 cup applesauce vs 1 cup oil. And I did 1 1/4 cup brown sugar and 1 cup sugar combo. It came out so moist and beautiful. Perfectly done at 60 minutes in Montana (high elevation) I’d maybe suggest checking at 50-55 minutes. No other high elevation precautions were taken.

  3. Destiny says:

    Baked this cake today…. It was absolutely amazing and my family enjoyed it. Definitely not going to last the rest of the week.

  4. Jenny says:

    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.

    1. Jamie says:

      Awesome! So glad to hear it was such a hit. :)

  5. Abigail Wenderson says:

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

  6. Faith says:

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

    1. Jamie says:

      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.


  7. Susie says:

    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!

    1. Jamie says:

      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.

  8. Andrea says:

    Can I use this recipe to make in muffin form?

    1. Jamie says:

      This all work in muffin form, but you will need to adjust the baking time. I hope this helps.


  9. Magan says:

    recipe looks great! I am pregnant as well and dying for pumpkin treats. I made pumpkin spice cupcakes with pumpkin cream cheese frosting ( It was a very lite and healthy recipe……but I am really in the mood for Bundt cake.
    I only have chocolate cream cheese on hand. Do you think it would still work?

    1. Jamie says:

      I haven’t tried it with chocolate cream cheese, but let me know how it turns out if you try it.


  10. melissa says:

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

    1. Jamie says:

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