Pumpkin Bundt Cake with Cream Cheese Frosting
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This Pumpkin Bundt Cake with Cream Cheese Frosting is soft, moist and full of warm pumpkin spice flavor. It’s made from scratch with simple ingredients, including pumpkin puree, brown sugar and butter, then topped with a rich, tangy cream cheese frosting. It’s one of those cakes that looks a little fancy but is quite easy to make. Perfect for Thanksgiving, a fall gathering or just because you’re craving something sweet. No special occasion required around here!
What Makes This Pumpkin Bundt Cake So Moist?
I tested this pumpkin bundt cake quite a few times before getting it just right. The first few attempts were either too dry or too dense, and neither was going to cut it! I finally went back to my tried-and-true Lemon Bundt Cake for a little inspiration, made a few adjustments, and landed on the soft, tender texture I was looking for.
The secret is really in the balance of ingredients. Pumpkin puree adds moisture, brown sugar helps keep the crumb soft, and butter gives the cake that rich, homemade flavor. I also use whole milk, which adds just enough richness without making the cake too heavy.
If you’re a fan of soft pumpkin cakes with a little extra texture, you’ll also love my Pumpkin Crumb Cake. It has that same cozy pumpkin spice flavor but with a thick, buttery brown sugar streusel topping. And we all know I’m not one to turn down extra streusel!
Tips for Making the Best Pumpkin Bundt Cake
Bundt cakes are pretty simple, but I’ve learned a few things along the way! First, make sure you’re using pure pumpkin puree, not pumpkin pie filling. They’re two very different things, and it definitely matters here.
I also recommend bringing your butter, eggs and milk to room temperature before getting started. They’ll blend together more easily, which helps create a smooth batter. Once the flour goes in, mix just until combined. Nobody wants a tough pumpkin cake!
And don’t forget to grease your bundt pan really well, especially all those little crevices. Let the cake cool completely before adding the cream cheese frosting, unless you want it sliding right off the sides. Still delicious, just a little less pretty!
The Cream Cheese Frosting
I’m a firm believer that pumpkin cake and cream cheese frosting belong together. The tanginess of the cream cheese balances the sweetness of the cake, and it’s especially good with all those warm pumpkin spices. This frosting is made with cream cheese, butter, powdered sugar and vanilla. Nothing complicated, just really good frosting!
If the frosting is your favorite part (I get it!), you have to try my Pumpkin Bars with Extra Cream Cheese Frosting. They’re another easy fall dessert, and I definitely didn’t hold back on the frosting.
Can You Make Pumpkin Bundt Cake Ahead of Time?
Absolutely! This is one of those desserts that’s actually great the next day, which makes it perfect for Thanksgiving or any fall gathering. I love being able to check dessert off my list ahead of time, especially when there’s already enough going on in the kitchen.
Once frosted, keep the cake covered in the refrigerator for up to 5 days. I like to let it sit at room temperature for about an hour before serving so the cake softens and the cream cheese frosting gets nice and creamy again.
You can also freeze the unfrosted cake for up to 2 months. Just wrap it tightly, thaw it overnight in the refrigerator and frost it before serving.
If you make this Pumpkin Bundt Cake with Cream Cheese Frosting, I’d love to hear what you think! Leave a comment and star rating below. Your feedback helps other bakers, too!
Pumpkin Bundt Cake with Cream Cheese Frosting
This homemade Pumpkin Bundt Cake with Cream Cheese Frosting is soft, moist and full of warm pumpkin spice flavor. Made from scratch with pumpkin puree, brown sugar and butter, then topped with a rich, tangy cream cheese frosting. It's an easy, delicious fall dessert that's perfect for Thanksgiving, holiday gatherings or making ahead.
Ingredients
Pumpkin Bundt Cake
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light or dark brown sugar, packed
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ¾ cup whole milk, room temperature
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
Make the Pumpkin Bundt Cake
- Prepare the oven and pan. Preheat oven to 350°F. Generously grease a bundt cake pan with nonstick baking spray, making sure to coat all the crevices. Lightly dust with flour and set aside.
- Combine the dry ingredients. In a medium bowl, whisk together 2¼ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt and 1 tablespoon pumpkin pie spice. Set aside.
- Cream the butter and sugars. In a stand mixer fitted with the paddle attachment, beat 1 cup softened butter, 1 cup granulated sugar and 1 cup packed brown sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the pumpkin. Mix in 1 tablespoon vanilla extract and 1 cup pumpkin puree until combined. Scrape down the bowl again to make sure everything is incorporated.
- Finish the batter. With the mixer on low speed, alternate adding the dry ingredients and ¾ cup whole milk, beginning and ending with the dry ingredients. Add the flour mixture in three additions and the milk in two additions, mixing just until combined. Be careful not to overmix, which can make the cake dense.
- Bake the cake. Pour the batter into the prepared bundt pan and spread evenly. Bake for 50–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs. Allow the cake to cool briefly in the pan before carefully turning it out onto a cooling rack. Let cool completely before frosting.
Make the Cream Cheese Frosting
- Beat the cream cheese and butter. In a stand mixer or large bowl with a hand mixer, beat 8 ounces softened cream cheese and ½ cup softened butter on medium speed until smooth and creamy.
- Finish the frosting. Add 2½ cups powdered sugar, ¼ teaspoon salt and 1 teaspoon vanilla extract. Start mixing on low speed, then increase to medium and beat until smooth, light and fluffy, about 3 minutes.
- Frost and serve. Once the pumpkin bundt cake has cooled completely, spread the cream cheese frosting over the top, allowing some to fall naturally down the sides. Garnish with chopped pecans or candied pecans, if desired. Slice and enjoy!
Notes
Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Freezing: The unfrosted pumpkin bundt cake can be frozen for up to 2 months. Wrap tightly, thaw overnight in the refrigerator and frost before serving.
Salted butter: If using salted butter in the cake, omit the ½ teaspoon salt from the cake ingredients.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 640Total Fat: 32gSaturated Fat: 19gUnsaturated Fat: 13gCholesterol: 128mgSodium: 335mgCarbohydrates: 84gFiber: 1gSugar: 64gProtein: 6g
Nutrition information is automatically calculated. Use as an approximation only.
