Pumpkin bundt cake has pumpkin pie spice and pumpkin puree to make a sweet and tender cake. It’s topped with cream cheese frosting too!

pumpkin bundt cake on plate next to a white pumpkin two smaller plates with cake slices

Pumpkin bundt cake is a must-make recipe for fall. It has all the spices you need for a flavorful cake and the addition of cream cheese frosting makes each slice irresistible. In my opinion, anything in a bundt pan is a must-make because the cakes turn out so darn gorgeous! This pumpkin cake is no exception.

Why this recipe works: Pumpkin puree naturally makes cake soft and fluffy. The addition of pumpkin pie spice and brown sugar adds plenty of flavor. Cream cheese frosting naturally complements the spices and cozy pumpkin taste.

pumpkin bundt cake ingredients in bowls labeled with text

How to make pumpkin bundt cake

  1. Preheat oven to 350° F. Grease a bundt cake pan and set aside.⁣
  2. Whisk together the dry ingredients—flour, baking soda, baking powder, salt and spiced. Set aside.
  3. Mix wet ingredients with an electric mixer. Start with the sugars and vegetable oil, then add eggs one at a time. Mix in vanilla. Stir in half the flour mixture, then the pumpkin puree, then remaining flour mixture.
  4. Bake for 60 to 70 minutes. Allow the cake to cool completely before frosting.
  5. Make the frosting. Beat cream cheese and butter until fluffy. Add confectioners’ sugar and mix until incorporated. Add vanilla and milk, then mix until combined. Pour frosting over cooled cake. Garnish with chopped pecans.

Looking for a bundt pan? This classic bundt pan is my go-to when I make bundt cakes. However, I love using this spiral bundt pan for extra flare.

photo collage demonstrating how to make pumpkin bundt cake in a glass mixing bowl
photo collage demonstrating how to make pumpkin bundt cake in a glass mixing bowl and bundt cake pan

Helpful tips

Whenever I make a bundt cake, I always use my magic cake pan release. This paste releases cakes from the pan without a crumb left behind! Another tip for making cakes: weigh your ingredients with a kitchen scale. It’s much more accurate than measuring them with cup measuring.

Avoid overmixing the batter when adding the flour mixture. Allow the cake to cool in the pan for only 10 to 15 minutes. If the pan is hot, the cake will continue to “bake” and the outside will be crisp.

For the cream cheese frosting, use cream cheese and butter that is at a true room temperature or 65° F (18°C). If the cream cheese and butter are too soft, the frosting will be runny and goopy.

three slices of pumpkin bundt cake leaning up against bundt cake with cream cheese frosting

Frequently Asked Questions

Can I use pumpkin pie spice?

Yes, 2 1/2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon may be used in the cake.

Can I make this recipe in a different cake pan?

This recipe makes approximately 10 cups of batter, which can fit in a 10×2 inch round cake pan or 9×2 inch square pan.

Does pumpkin bundt cake need to be refrigerated?

No. Store pumpkin bundt cake in an airtight container at room temperature for up to 3 days.

Can you freeze pumpkin bundt cake?

Yes. Allow the cake to cool completely. Wrap the cake securely in plastic wrap and store in an airtight container or a double layer of aluminum foil to prevent freezer burn. Cake will keep for up to 1 month in the freezer. Defrost in the refrigerator before serving.

pumpkin bundt cake with cream cheese frosting dripping down side and chopped pecans on top

Related recipes

Pumpkin is popular throughout October. This year I added a few new pumpkin recipes including these fluffy pumpkin cupcakes with cinnamon cream cheese frosting. They truly hit the spot! When I need something to enjoy with my pumpkin spice latte, I reach for pumpkin coffee cake. It has the most delicious brown sugar streusel. If you want another bundt cake recipe, check out my apple bundt cake with caramel glaze.

pumpkin bundt cake slice on plate with fork taking bite and full cake behind cake slice

Pumpkin spice bundt cake is truly one of the most delicious fall desserts. The bundt cake pan design makes for a beautiful presentation coupled with the cream cheese frosting dripping down the sides. I always like to add a sprinkle of chopped pecans for garnish and a little extra crunch.

I suggest serving this cake at a fall get-together with friends or as an alternative to pie at Thanksgiving. What occasion will you make this recipe for? Let me know in the comments and tag @ifyougiveablondeakitchen on social media.

pumpkin bundt cake with cream cheese frosting on a plate with a few slices cut off

Pumpkin Bundt Cake

Pumpkin bundt cake has pumpkin pie spice and pumpkin puree to make a sweet and tender cake. It's topped with cream cheese frosting too!

Ingredients

Pumpkin Bundt Cake

  • 3 cups (375 g) all purpose flour⁣
  • 1 teaspoon baking soda⁣
  • ½ teaspoon baking powder⁣
  • ½ teaspoon salt⁣
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves, or all spice
  • 1 cup (200 g) granulated sugar⁣
  • ¾ cup (150 g) packed light brown sugar⁣
  • 1 cup (224 ml) vegetable oil⁣
  • 3 large eggs, room temperature⁣
  • 1 teaspoon vanilla extract
  • 2 cups (one 15 oz can or 425 g) 100% pure pumpkin puree⁣

Cream Cheese Frosting

  • ½ cup (4 oz or 113 g) cream cheese, room temperature
  • 1 tablespoon butter, room temperature
  • 1 cup (120 g) confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-3 Tablespoons milk
  • Chopped pecans for garnish

Instructions 

  • Preheat oven to 350° F. Grease and flour a bundt cake pan (or use magic cake pan release) and set aside.⁣
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.⁣
  • In the bowl of a stand mixer fitted with a paddle (or using a hand mixer), combine granulated sugar, brown sugar and vegetable oil together until oil is absorbed. Add eggs one at a time, beating well after each addition, then mix in the vanilla. Using a rubber spatula, stir in half the flour mixture just until combined, then add the pumpkin puree and stir until incorporated. Add remaining flour mixture and stir just until combined making sure to scrape the sides and bottom of the bowl.
  • Transfer batter to prepared bundt cake pan and bake for 60-70 minutes or until a toothpick inserted in the cake comes out with little to no crumbs. Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  • For the cream cheese frosting, use an electric mixer to beat cream cheese and butter until combined. Add confectioners’ sugar and mix until incorporated. Add vanilla and 1 Tablespoon milk, then mix until combined. If a thinner consistency is desired, add more milk. Pour frosting over the cooled cake allowing it to drip down the sides. Garnish with chopped pecans, slice and serve.

Notes

Pumpkin pie spice substitute for individual spices: 2 1/2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon.
Store pumpkin bundt cake in an airtight container at room temperature for up to 3 days.
High altitude adjustments: This cake was written for sea level. To adjust for high altitude in Denver, CO (altitude 5,820 ft), decrease sugar to 3/4 cup. Decrease baking soda to 1/2 teaspoon and baking powder to 1/4 teaspoon. Use King Arthur All Purpose Flour (it has a higher protein content than most all purpose flours). Baking time may vary.
 
Recommended tools: Kitchen scale, bundt pan, stand mixer or hand mixer
Serving: 1slice, Calories: 379kcal, Carbohydrates: 51g, Protein: 4g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 188mg, Potassium: 141mg, Fiber: 2g, Sugar: 31g, Vitamin A: 4930IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 2mg

Adapted from Just So Tasty

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