Moist, sweet, and perfectly spicy, this soft pumpkin bundt cake recipe is the best and so tasty! Drizzled with a tangy cream cheese frosting!
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.
Slowly, add the eggs one at a time beating well after each addition. Mix in the vanilla , then stir in half of the flour mixture with a rubber spatula.
Next, add the pumpkin purée and stir until combined.
Add the remaining flour mixture and mix until combined. Be sure to scrape the sides 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 frosting: Beat the cream cheese and butter until combined. Add confectioners’ sugar and mix until incorporated. Add vanilla and milk, then mix until combined. Drizzle over cake.
Enjoy this soft and sweet pumpkin bundt cake for the holidays as dessert!