Pumpkin Bundt Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
Recipe type: Cake
Serves: 1 cake
Pumpkin Cake
  • 2¼ cups all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup unsalted butter, room temperature (if you use salt, omit the salt above)
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup pure pumpkin
  • ¾ cup milk (at least 2% fat. room temperature)
  • 1 cup granulated sugar
  • 1 cup light or dark brown sugar
Cream Cheese Frosting
  • 8 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2½ cups powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees and spray a bundt pan with non-stick baking spray and dust with flour; set aside.
  2. In a bowl mix together the dry ingredients; flour, baking soda, baking powder, salt and pumpkin pie spice; set aside.
  3. In a stand alone mixer fitted with a paddle attachment cream together the butter, granulated sugar and brown sugar on medium speed until fluffy, about 2 minutes. Next, add eggs one at a time and mix until fully incorporated scraping down sides of bowl.
  4. Next, add vanilla extract and pumpkin puree and mix until combined, again scraping sides of bowl.
  5. With mixer on low-speed, alternate adding dry ingredients and milk starting and ending with the dry ingredients - dry ingredients, milk, dry ingredients milk, dry ingredients. Mix until just combined, careful to not over-mix otherwise the cake will be tough.
  6. Pour batter into prepared pan and bake for 50-55 minutes - check doneness by inserting a toothpick or knife in the center of the cake. If it comes out clean, the cake is done. Let cool completely before frosting.
  7. To make the cream cheese frosting, mix together cream cheese and butter in your mixer until fluffy. Add powdered sugar, salt and vanilla and mix on medium speed until smooth, creamy and fluffy, about 3 minutes. Once cake has cooled, frost cake and decorate with candied pecans.
Can be made ahead of time. Keep covered and chilled until ready to serve - take out an hour before serving so it comes to room temperature. Candied pecans are optional - use walnuts or regular pecans as a sub. Recipe for candied pecans can be found in the blog post.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/pumpkin-bundt-cake-cream-cheese-frosting/