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Pumpkin Bundt Cake with Cream Cheese Frosting
4.4 from 1,821 votes

Pumpkin Bundt Cake with Cream Cheese Frosting

The Pumpkin Bundt Cake combines pumpkin puree with flour, sugar, oil, eggs, baking soda, and pumpkin pie spice to create a moist, spiced cake baked in a bundt pan. It's finished with a smooth cream cheese frosting flavored lightly with vanilla and optionally pumpkin pie spice. The bundle offers a tender crumb and rich autumnal flavors.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Course: Cake

Ingredients

For the Cake
  • 2 ¼ cups sugar
  • 1 cup vegetable oil
  • 3 egg large
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 can pumpkin puree 15 ounces, pure
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 1 tablespoon butter softened, unsalted
  • 1 ½ cup confectioners’ sugar sifted
  • ½ teaspoon vanilla extract pure
  • 1-2 tablespoons milk
  • ¼ teaspoon pumpkin pie spice optional

Instructions

    Cup of Yum
  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

  • Store the frosted cake in the refrigerator for up to 3 days.
  • Allow the cake to come to room temperature for one hour before serving for best flavor and texture.
  • Recipe adapted slightly from Taste of Home.