Pumpkin Bundt Cake combines warm fall spices with a tangy cream cheese frosting for a moist, easy-to-make dessert that looks beautiful on a serving table.
This Pumpkin Bundt Cake is a great choice for anyone who enjoys pumpkin desserts. The cake has rich, cozy flavors of pumpkin and spice, and the cream cheese frosting adds a smooth, slightly tangy finish that complements each bite.
I make pumpkin desserts year-round and love other pumpkin favorites such as pumpkin bread, pumpkin bars, and pumpkin cupcakes. If you enjoy bundt cakes, try chocolate, blueberry, or other classic bundt varieties for variety.
Table of contents
- Why We Love This Cake
- Ingredients
- Cake
- Frosting
- Variations
- Step By Step Instructions
- Storage
- Pro Tips
- FAQ’s
Why We Love This Cake
- It’s visually appealing when baked in a bundt pan.
- The recipe is straightforward and beginner-friendly.
- The pumpkin and spice balance is comforting and seasonal.
Ingredients
Cake
- Salted butter – softened.
- Eggs – large.
- Pumpkin purée – use plain pumpkin, not spiced purée.
- Baking soda – ensures proper rise.
- All-purpose flour – spoon into measuring cups for accuracy.
Frosting
- Powdered sugar – sift for a smooth frosting.
- Cream cheese – block-style and at room temperature.
The full ingredient list and amounts are available in the recipe card below.
Variations
- Chocolate – fold chocolate chips into the batter for a chocolatey twist.
- Nuts – top the frosting with chopped pecans or walnuts before it sets for added texture.
Step By Step Instructions
- Step 1. Preheat the oven to 350°F (175°C).
Step 2. In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until smooth.
Step 3. Add the eggs and beat on high speed until well combined.
Step 4. Stir in the milk and pumpkin purée and mix until evenly combined.
Step 5. Reduce mixer speed and gently add the dry ingredients (flour, baking powder, baking soda, and pumpkin spice) until just combined.
Step 6. Grease a 10-inch bundt pan with butter, pour in the batter, and bake for about 45 minutes. Let the cake cool in the pan for 30 minutes before removing.
Step 7. While the cake cools, make the frosting by beating sifted powdered sugar and room-temperature cream cheese until smooth and creamy.
Step 8. Remove the cake from the pan. Use a piping bag or spatula to drizzle or spread the frosting over the cooled cake.
Step 9. Slice and serve. Enjoy the warm spices and creamy frosting.
Storage
Store the cake in the refrigerator when not serving because of the cream cheese frosting. It can sit at room temperature for up to two hours for serving, but keep it covered and refrigerated for longer storage.
Cover the cake with plastic wrap or place it in an airtight container to keep it fresh.
Pro Tips
- Pumpkin spice – Make your own by mixing 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, and 1 teaspoon ground nutmeg.
- Allow to cool – Let the cake cool before removing it from the pan and before frosting to avoid cracking and to keep the frosting from sliding off.
- Room temperature ingredients – Use room-temperature cream cheese for a smooth frosting; cold cream cheese can cause lumps.
- Milk options – If you don’t have whole milk, half-and-half or heavy cream works; adjust the amount as needed for consistency.
- Butter – If using unsalted butter, add 2 teaspoons of salt to the batter. Soften butter on the counter for 30 minutes or microwave briefly.
- Don’t overmix – Mix until ingredients are just combined to keep the cake light and tender.
FAQ’s
Allow the cake to cool in the pan for the recommended time, then invert it onto a cooling rack. Be sure the bundt pan is well greased—use butter, nonstick spray, or a butter-and-flour slurry to ensure a clean release.
Insert a toothpick into the center of the cake. If it comes out with little to no batter, the cake is done. Check a few spots if you’re unsure.
A sinking bundt cake often means the center was underbaked. Test multiple spots with a toothpick. If sinking persists, try lowering your oven temperature by 10°F, as oven temps can vary.
More Pumpkin Desserts
Pumpkin Cake Pops Recipe
Pumpkin Chocolate Chip Cookies Recipe
No Bake Pumpkin Pie Recipe
Pumpkin Dip Recipe
You’ll be glad you tried this Pumpkin Bundt Cake—bake it today and leave a comment with your results.
Pumpkin Bundt Cake
Ingredients
For Cake:
- ½ cup salted butter softened
- 1 ½ cups white granulated sugar
- 4 large eggs
- ½ cup whole milk
- 1 15 ounce can pumpkin purée
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin spice
- 3 cups all-purpose flour
For Frosting:
- 3 ½ cups powdered sugar
- 1 8 ounce block cream cheese, room temperature
Instructions
-
Preheat your oven to 350°F (175°C).
-
Cream the butter and granulated sugar until smooth and homogenous.
-
Whisk in the eggs on high speed until thoroughly combined.
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Add the milk and pumpkin purée and mix until blended.
-
Lower mixer speed and gently fold in flour, baking powder, baking soda, and pumpkin spice until just combined.
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Coat a 10-inch bundt pan with butter, pour in the batter, and bake for 45 minutes. Allow the cake to cool in the pan for 30 minutes.
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While cooling, make the frosting by beating powdered sugar and cream cheese until smooth and creamy.
-
Remove the cake from the pan and frost with a piping bag or spatula.
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Slice, serve, and enjoy.
Recipe Notes
Store the cake in the fridge when not serving because of the cream cheese frosting; it can sit at room temperature for up to two hours while serving.
To make pumpkin spice at home, combine 2 teaspoons cinnamon, 1 teaspoon cloves, and 1 teaspoon nutmeg.
Allow the cake to cool before removing it from the pan and before frosting to avoid cracking and frosting runoff.
Room-temperature cream cheese gives the smoothest frosting and is easier to mix.
If you only have unsalted butter, add 2 teaspoons of salt to the batter. Soften butter on the counter or briefly in the microwave.