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This Pumpkin Bundt Cake is moist, spiced, and topped with a tangy cream cheese frosting. It looks impressive but comes together in one bowl, making it an easy fall dessert for any occasion.
The most low-effort but “fancy” fall Pumpkin Bundt Cake!
I can’t believe it has taken me this long to share an incredible Pumpkin Bundt Cake recipe! I love all of my cake recipes, but bundt cakes are the easiest cakes to bake and look beautiful with very little effort. That iconic frosting is easily piped with just a piping bag (not even a tip!). Once you make one, you won’t want to spend $50 for the bakery version again. I can’t wait for you to try this one!
Try my other Nothing Bundt Cake copycat recipes like White Chocolate Raspberry Bundt Cake, Banana Bundt Cake, Red Velvet Bundt Cake, Classic Nothing Bundt Cake, Chocolate Peppermint Bundt Cake, Chocolate Bundt Cake, and Apple Bundt Cake!
How to make Pumpkin Bundt Cake:
Mix the Batter: Combine the sugars, eggs, pumpkin puree, oil, and vanilla in a large bowl. In a separate bowl, combine the flour, baking soda, baking powder, spices, and salt, then stir into the pumpkin mixture.
Bake: Pour the batter into a greased and floured bundt pan and bake at 350°F for 48 to 55 minutes, until a toothpick comes out clean. Cool completely.
Frost: Beat the butter and cream cheese until light and fluffy, then mix in the powdered sugar, vanilla, and cinnamon. Frost the cooled pumpkin bundt cake in stripes starting on the outside and going to the center. Use an angled metal spatula to smooth the center, if desired.
Try more of my pumpkin recipes, like Pumpkin Tiramisu, Sheet Pan Pumpkin Pancakes, Pumpkin Cupcakes, Pumpkin Snickerdoodles, Pumpkin Bars, and Pumpkin Spice Eggnog!
Pumpkin Spice Bundt Cake
Ingredients
Pumpkin Bundt Cake
- 2 cups pumpkin puree, canned or homemade
- 1 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 1 cup neutral oil, (avocado, vegetable or canola)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cream Cheese Frosting:
- 1/4 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ to 1/2 teaspoon ground cinnamon, to taste
Instructions
- Preheat oven to 350 degrees F. Grease a bundt pan with non-stick cooking spray and a sprinkle of flour.
- In a large mixing bowl, combine the sugars, eggs, pumpkin puree, oil, and vanilla.2 cups pumpkin puree, 1 cup granulated sugar, 2/3 cup light brown sugar, 1 cup neutral oil, 4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, combine the flour, baking soda, baking powder, spices, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
- Add the dry ingredients to the pumpkin mixture and stir to combine.
- Pour the batter into the prepared bundt pan.
- Bake 48 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting:
- Beat the butter and cream cheese together until light and fluffy, 2 to 3 minutes. Add the powdered sugar and mix well for 2 to 3 minutes. Add a little more powdered sugar if needed, to thicken the frosting to a piping consistency. Mix in the vanilla and cinnamon. Add a little more cinnamon, if desired.¼ cup butter, 8 ounces cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract, ¼ to ½ teaspoon ground cinnamon
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just made this cake and it’s Wonderful!!!
I made this last week and it is absolutely delicious! It is true taste of fall with all the right spices. My house smelled so good while this was baking. Hands down, this is the best pumpkin cake I have ever had.
I loved this cake,but I think I might try some golden raisins in it next time.
Do you think it would work ok to make and freeze the frosting so I can frost the cake when I get to where I am taking it?
Yes, cream cheese frosting freezes well. Store it in an airtight container for up to a month, then thaw it overnight in the fridge. Give it a quick re-whip with a mixer before frosting so it’s smooth and spreadable again.
Made this yesterday to take to a party today and it’s wonderful! Of course we had to taste in advance and it’s fabulous! Very moist and has a nice mix of warm spices (cinnamon, nutmeg, ginger & cloves). I added more milk to make a cream cheese glaze instead of the frosting and it is perfect. I’m sure our friends will love this. May make for Thanksgiving, it’s super easy and it’s that good.
This was way too sweet.
I might make browned butter glaze instead of cream cheese frosting. Ummm 🤔
This was delicious! Followed the recipe exactly and turned out awesome!
Do you cool completely in the pan or on a rack out of the pan?
I’d let it cool in the pan for about 10–15 minutes, then carefully turn it out onto a wire rack to cool completely before frosting. That gives it a little time to set up without letting it sit in the Bundt pan too long. 😊