5.0 from 18 votes
Pumpkin Bundt Cake
Easy, delicious Pumpkin Bundt Cake that's topped with a homemade cinnamon cream cheese frosting!
Prep Time
15 mins
Cook Time
15 mins
Cooling Time
1 hr
Total Time
2 hrs
Servings: 12
Calories: 461 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup salted butter melted
- 1 ½ cup sugar
- 4 large eggs room temperature
- 14 oz pumpkin puree (1 can)
- ½ cup sour cream
- ¼ cup whole milk
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- ¾ tsp ground gloves
- ¾ tsp ground nutmeg
- ¾ tsp ground ginger
- ½ tsp baking powder
- ½ tsp baking soda
Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- ¼ cup whole milk
- 1 ½ cup powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350 Fahrenheit and prepare your Bundt pan by wiping it down with butter, or by spraying it with nonstick cooking spray.
- In a large bowl with a hand mixer or in a stand mixer, combine your melted butter and sugar. On medium speed, whisk the ingredients together until they are homogenous.
- Add all of the eggs and mix again on medium speed until the mixture is smooth.
- Add the sour cream, vanilla, milk, and pumpkin puree to the mixture and whisk on high speed until the mixture is smooth and the pumpkin puree is fully incorporated into your mixture.
- Slowly add the flour, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder while constantly stirring the ingredients together until you have a smooth batter.
- Pour your batter into the prepared Bundt pan and bake for 45-50 minutes. Allow the Bundt cake to cool for 10 minutes before frosting.
- Assemble the frosting by whipping together the cream cheese, whole milk, powdered sugar, and ground cinnamon until the ingredients are homogenous and no clumps remain. Place the frosting in a pipping bag or a Ziploc bag with the corner cut off and frost your cake in whatever pattern you would like. Serve and enjoy!
Cup of Yum
Notes
- Make-Ahead Tip: You can make the pumpkin bundt cake a day in advance, let it cool, and then keep it wrapped. Add the frosting the next day before serving.
- Freezing Tip: You can also freeze the cake for up to two months. Tightly wrap it, freeze it, and then let it thaw at room temperature. Frost it before serving.
- Leftovers Tip: Have leftover cake? It will keep at room temperature for a couple of days as long as it’s tightly wrapped. Or keep it in the refrigerator and it will keep for a few days longer.
Nutrition Information
Calories
461kcal
(23%)
Carbohydrates
69g
(23%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
210mg
(9%)
Potassium
199mg
(6%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
5794IU
(116%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 461
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 210mg | 9% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 5794IU | 116% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.