Pumpkin Spice Bundt Cake with Cream Cheese Frosting

This pumpkin spice Bundt cake is soft, moist, and full of warm fall spices, then topped with a cinnamon cream cheese frosting. It’s easy to make, beautiful without much decorating, and perfect for fall gatherings or Thanksgiving.

As soon as fall hits, I start reaching for all the pumpkin recipes, and this pumpkin spice Bundt cake is one of the easiest desserts to make to celebrate this glorious season. The pumpkin keeps it really moist, the warm spices give it plenty of fall flavor, and that cinnamon cream cheese frosting finishes it off without needing much decorating. If you want something a little smaller, my pumpkin spice cupcakes have the same kind of warm, spiced flavor in individual servings.

And if you still have pumpkin left after making this cake, there are plenty of ways to use it. My pumpkin sourdough scones are buttery with a maple glaze, and my homemade pumpkin pasta takes things in a savory direction with sage butter and Parmesan. Between the cake, scones, and pasta, that can of pumpkin won’t be sitting half used in the fridge for long.

Key Ingredients

• Pumpkin puree: A full 15 ounce can gives this Bundt cake its pumpkin flavor and helps keep it incredibly moist. Use pure pumpkin puree, not pumpkin pie filling.

• Butter + oil: Using both gives you the best of both worlds. Butter adds flavor while the oil helps keep the cake soft and moist.

• Brown sugar: Adds moisture along with a slightly deeper, caramel like sweetness that works really well with pumpkin.

• Pumpkin pie spice + cinnamon: These are what give the cake that warm, classic fall spice flavor.

• Cream cheese: The base of the thick cream cheese frosting that gets drizzled over the cooled cake.

• Powdered sugar: Sweetens and thickens the frosting. You can adjust the amount depending on how thick you want it.

Ingredient Note: This is just a look at a few of the key ingredients. See the recipe card below for the complete ingredient list, exact measurements, and full instructions.

How to Make Pumpkin Spice Bundt Cake

1. Step 1: Cream the butter, oil, and sugars.
   Using a stand mixer or hand mixer, beat the butter, oil, granulated sugar, and brown sugar on medium speed until well combined.

2. Step 2: Mix the wet ingredients.
   Add the pumpkin puree, eggs, melted butter, oil, sugars, and vanilla to the bowl of a stand mixer. Mix until smooth and well combined.

3. Step 3: Add the dry ingredients to the wet ingredients.
   With the mixer on low, gradually add the flour mixture to the pumpkin mixture.

4. Step 4: Mix just until combined.
   Continue mixing only until you no longer see streaks of flour.

5. Step 5: Prepare the Bundt pan and transfer the batter to the pan. Grease the Bundt pan thoroughly, then dust it with flour, making sure to coat all the grooves and the center tube. Spoon the thick pumpkin batter evenly into the prepared Bundt pan.

6. Step 6: Bake.
   Bake according to the recipe directions, until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Frosting and Decorating

While the cake cools, make the cream cheese frosting. Beat the cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla, then mix until fully combined.

Once the cake is completely cool, spread the frosting over the top, gently pushing some toward the edges so it drapes down the sides.

Finish with a sprinkle of cinnamon or pumpkin pie spice, chopped pecans, candied pecans, or a light dusting of powdered sugar.

Pumpkin Spice Bundt Cake FAQs

Pumpkin Spice Bundt Cake with Cream Cheese Frosting

by Sylvia Hofer

This moist pumpkin spice Bundt cake is packed with pumpkin, warm fall spices, and topped with a thick spiced cream cheese frosting. It is an easy fall dessert that looks impressive without requiring much decorating talent. A rare and beautiful arrangement.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 611 kcal

Equipment

• ▢
  1 Large mixing bowl
• ▢
  1 Stand mixer or hand mixer
• ▢
  1 Paddle attachment
• ▢
  1 Piping bag or ziplock

Ingredients

  

1x2x3x

• ▢ 2.5 cups all purpose flour
• ▢ 1 ¾ cup pumpkin puree 15 oz can
• ▢ ½ cup butter
• ▢ 3 large eggs
• ▢ 1 cup sugar
• ▢ ¾ cup brown sugar
• ▢ ½ cup avocado oil or vegetable
• ▢ 2 teaspoon vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoon baking powder
• ▢ 1 tbls pumpkin pie spice
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt

Frosting

• ▢ 4 oz cream cheese softened
• ▢ 1 stick butter softened
• ▢ 3-4 cups powdered sugar
• ▢ ½ teaspoon pumpkin spice
• ▢ 2 teaspoon vanilla

Instructions

 

• Preheat the oven to 350°F. Thoroughly grease and lightly flour a Bundt pan.
• In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
• Using a stand mixer or hand mixer, beat the butter, oil, granulated sugar, and brown sugar on medium speed until combined.
• Add the eggs, pumpkin puree, and vanilla. Mix until combined, scraping down the bottom and sides of the bowl as needed.
• Gradually add the dry ingredients and mix just until fully incorporated.
• Spoon the batter evenly into the prepared Bundt pan and smooth the top.
• Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for about 20 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.
• For the frosting, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, cinnamon, and pumpkin pie spice. Mix on low until combined, then increase the speed and whip for 1 to 2 minutes.
• Once the cake is completely cool, transfer the frosting to a piping bag or zip top bag. Snip off the tip and pipe the frosting over the top and down the sides of the Bundt cake.

Notes

• Grease every groove of your Bundt pan well to help prevent sticking.
• Let the cake cool completely before frosting it.
• For a thinner frosting, mix in about 1 tablespoon of milk

Nutrition

Serving: 1sliceCalories: 611kcalCarbohydrates: 84gProtein: 5gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 91mgSodium: 433mgPotassium: 160mgFiber: 2gSugar: 61gVitamin A: 6221IUVitamin C: 2mgCalcium: 90mgIron: 2mg

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