4.7 from 138 votes
Pumpkin Bundt Cake with Cream Cheese Frosting
Pumpkin Bundt Cake with Cream Cheese Frosting blends spiced pumpkin batter baked in a bundt pan with a moist crumb. The cake features warm pumpkin pie spice and vanilla alongside pumpkin puree. The cream cheese frosting is smooth and lightly sweetened, adding richness without overpowering the cake. This dessert offers a tender texture and balanced sweetness, ideal for fall or holiday gatherings.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
12
Calories:
531 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil or canola oil
- 3 egg at room temperature, large
- 2 teaspoons vanilla extract pure
- 15 ounces pumpkin not pie pilling, 100% pure
For the Cream Cheese Frosting:
- 4 ounce cream cheese at room temperature
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease a bundt pan (10 or 12 cup) and set aside.
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Transfer batter to prepared bundt pan.
- Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
- While the cake is cooling, make the the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Gradually add in confectioner's sugar and mix until combined. Mix in vanilla and milk. Beat until smooth. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
- Spoon frosting over cooled cake. Decorate with sprinkles, if desired. Cut into pieces and serve.
Cup of Yum
Notes
- Store covered in the refrigerator for up to 3 days to maintain freshness.
- Serve either cold or at room temperature depending on preference.
- One 15-ounce can of pumpkin puree equals approximately 1 3/4 cups, which works for this recipe.
Nutrition Information
Calories
531kcal
(27%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Cholesterol
51mg
(17%)
Sodium
329mg
(14%)
Potassium
135mg
(3%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
5701IU
(114%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 531
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 329mg | 14% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 5701IU | 114% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.