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This pumpkin bundt cake with homemade cream cheese frosting is what dreams are made of! It’s incredibly moist and loaded with all the pumpkin spice flavor.
Pumpkin Bundt Cake With Cream Cheese Drizzle Recipe
I hope you all love pumpkin as much as I do. It has so much versatility when it comes to dessert! I always look forward to fall because of the surge in apple and pumpkin desserts. This is traditionally the season for pie, but for all my fellow cake lovers out there, this one is for you! A super easy pumpkin bundt cake recipe loaded with all of your favorite fall flavors. Nutmeg, ginger, cinnamon, and cloves are absolutely delicious nestled inside a slice of warm, moist cake.
Bundt cakes are a classic. Not only are they delicious, but they look amazing on any dinner table! Now that it’s October, I thought it was necessary to share this recipe. It’s perfect for all of your fall get-togethers! A moist pumpkin cake filled with warm spice and homemade cream cheese drizzled over top; what could be better? Everyone will want a slice of this beautiful cake. Don’t be surprised if they come back for seconds or thirds! And for more bundt goodness, try my apple praline bundt cake– another fall hit!
Ingredients for Pumpkin Bundt Cake
No fancy ingredients are needed here! Just a little pumpkin puree and some spices out of your cabinet! As always, measurements for each ingredient can be found in the recipe card at the end of the post.
- Granulated Sugar: Added for that perfectly sweet pumpkin flavor.
- Pumpkin Puree: Be sure to use pumpkin puree instead of pumpkin pie filling! We’re going to add our own blend of spices.
- Vegetable Oil: Used to add moisture and bind ingredients together during the baking process.
- Eggs: Used as a binding agent!
- All-Purpose Flour: I love using all-purpose flour for cakes. It has a low protein content and keeps your cakes light and fluffy.
- Baking Powder: Add baking powder to make sure your cake rises properly.
- Cinnamon: Cinnamon is a must for the perfect fall flavor!
- Nutmeg: Adds a warm, earthy flavor.
- Ginger: For a hint of sharp spice.
- Cloves: Cloves are rich, floral and sweet.
- Salt: A little salt will make your entire pumpkin bundt cake taste better!
Cream Cheese Frosting
- Cream Cheese: Softened cream cheese is the foundation of this tasty frosting. I usually go for full-fat cream cheese for the best flavor.
- Unsalted Butter: I use softened, unsalted butter for a rich, sweet flavor.
- Vanilla Extract: Brings the flavor together! Use pure vanilla extract for the best results.
- Salt: Added to balance sweetness.
- Powdered Sugar: Powdered sugar and frosting go hand-in-hand. It adds the perfect sweetness and smooth texture.
- Milk: Added to adjust consistency.
Making Your Cake and Frosting
Making a pumpkin bundt cake is much easier than it seems. People are surprised by how simple it is! Honestly, just as much effort is required as making a boxed cake. And the best part is- it tastes much better! In only a few easy steps, you’ll have a beautiful fall dessert on your hands. Be prepared to keep it on repeat all season!
- Preheat, Prep Bundt Pan: To begin, preheat your oven to 350° Fahrenheit. Grease a 10 cup bundt pan and set aside.
- Mix Wet Ingredients with Sugar: In a large bowl, beat together the sugar, pumpkin, oil and eggs until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Then, add the dry ingredients in with the pumpkin mixture and mix until fully combined.
- Add to Pan and Bake: Pour the batter into the bundt pan and bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake bounces back when gently pressed on.
How to Make Cream Cheese Frosting
- Combine Ingredients: First, beat the cream cheese, butter, vanilla and salt until smooth. Mix in powdered sugar. If needed, add 1-2 tablespoons of milk to get a fairly runny consistency to drizzle over the cake. Drizzle over the cooled cake. Keep in the refrigerator until ready to serve.
Tips for Making the Best Bundt
Making a pumpkin bundt cake is pretty straightforward, but these tips and tricks can ensure you make the best cake on the block! I know you’ll love the end result just as much as I do.
- Grease Well: Greasing your pan properly is key to a successful bundt cake. I like to use a pastry brush to get into all the nooks and crannies of my bundt pan. Then, give it a light coating of flour. Also, use shortening here! Butter can melt down in the baking process- meaning your cake will stick.
- Add Batter Slowly: One of the best parts of using a bundt pan is that your cake comes out in a beautiful shape! To make sure it looks as nice as possible, add your batter into your pan slowly. This way, it has time to sink into those crevices. You can also use a spoon or spatula to gently push your batter in.
- Let Your Cake Cool: After you take your cake out of the oven, let it cool on a wire rack for 10-15 minutes before flipping. This will help it slide out more easily.
- Don’t Overmix: Overmixing your batter is the biggest culprit for dry, dense cakes. Stop once all ingredients are mixed together smoothly. Any more than that, and gluten will develop. This will make your cake hard and almost rubbery.
- Fillings and Toppings: Feel free to add things like chopped pecans or walnuts to your cake batter! Nuts pair perfectly with the flavor of pumpkin spice. And as far as toppings go, add a little whipped cream, ice cream, or even a drizzle of caramel sauce!
Storing Leftover Pumpkin Bundt Cake
Since this cake has cream cheese frosting, you will want to store it in the fridge for best results!
- In the Refrigerator: Keep your cake in an airtight container or wrapped in plastic wrap. It will last for 3-4 days. You can serve as-is or allow to come to room temperature first.
- In the Freezer: Pumpkin bundt cake can also be kept in the freezer. Wrap in plastic wrap or aluminum foil, then place in a freezer bag. It will keep for up to 2 months. Thaw in the fridge overnight before serving.
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Pumpkin Bundt Cake
- 1 ½ Cup Granulated Sugar
- 1 (15 ounces) can Pumpkin Puree
- 1 Cup Vegetable Oil
- 4 large Eggs
- 2 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Ginger
- ½ Teaspoon Ground Cloves
- ¼ Teaspoon Salt
Cream Cheese Frosting
- 4 ounces Cream Cheese Softened
- ¼ Cup Unsalted Butter softened
- 1/2 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 Cups Powdered sugar
- 2-3 Tablespoons Milk
- Preheat the oven to 350°. Grease a 10 cup bundt pan and set it aside.
- In a large bowl, beat together the sugar, pumpkin, oil, and eggs until fully combined.
- In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients in with the pumpkin mixture and mix until fully combined.
- Pour the batter into the bundt pan and bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake bounces back when gently pressed on.
Cream Cheese Frosting
- Beat the cream cheese, butter, vanilla, and salt until smooth. Add the powdered sugar until smooth. If needed, add 1-2 tablespoons of milk to get a fairly runny consistency to drizzle over the cake. Drizzle over the cooled cake. Keep in the refrigerator until ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.