Spiced Pumpkin Bundt Cake with Cream Cheese Frosting
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This Spiced Pumpkin Bundt Cake is everything I love about Fall. It uses simple ingredients, warm spices and is topped with the tangiest cream cheese frosting. It’s easy enough to bake on a weekday, but elegant enough for your holiday table. It’s pure comfort, just like Fall!
This recipe has been in the works for a while. It either came out too dry or too dense and we can’t have that! But not to worry! I got it right, finally. I simply mirrored it after my lemon bundt cake. I made a few small changes here and there and out came a delicious moist yet fluffy cake!
Why You’ll Love This Recipe
- Simple to make – everything is blended up in your mixer, takes just a few minutes.
- Make-ahead friendly – it tastes better the next day and stays moist for days.
- Crowd-pleaser – perfect for gatherings, holidays or cozy weekends at home.
- Soft, tender crumb – the pumpkin puree and whole milk keep the cake perfectly moist.
- The cream cheese frosting – it’s so silky and smooth. It complements the pumpkin bundt cake so well.
Tips for Success
Here are some essential cake baking tips to ensure your spiced pumpkin bundt cake turns out!
- Prepare and measure all of the ingredients ahead of time. This prevents mistakes and makes clean up easier.
- Use room temperature ingredients (eggs, butter, milk, cream cheese) – Room temperature ingredients blend quicker and easier ensuring that the cake batter is not over-mixed.
- Do not over-mix the cake batter. It’s important to not over-mix the dry ingredients into the wet ingredients. Mix just until combined.
- Grease and flour the bundt pan well to ensure the cake comes out easily.
- Check for doneness by inserting a knife in the center of the cake. If it comes out clean or with a few dry crumbs, it’s done.
How to Store This Cake
I suggest storing the cake covered in the refrigerator. This cake storage container is helpful. It will last up to 5 days. When you’re ready to serve, simply take it out of the fridge 1 hour before serving to come to room temperature.
The cake can also be frozen unfrosted for up to 2 months. Thaw overnight before adding the frosting.
More Pumpkin Dessert Recipes
If you enjoy pumpkin desserts, I have several more recipes I think you would enjoy. First, these candied pecans are a delicious crunchy garnish for any cake, but especially for this spiced pumpkin bundt cake! They complement the flavor and add texture.
- Easy Pumpkin Streusel Coffee Cake – Similar in flavor, but this cake offers a brown sugar streusel coffee with a light glaze.
- Pumpkin Cheesecake Cookies – These chewy pumpkin cookies are so much fun to make and offer a wonderful balance of spice and creaminess.
- Pumpkin Cheesecake – If you’re a fan of cheesecake, you’ll enjoy this fall inspired pumpkin cheesecake. It’s full of pumpkin spice flavor and has a salty, sweet graham cracker crust.
Final Thoughts
This Spiced Pumpkin Bundt Cake with Cream Cheese Frosting is the kind of recipe you’ll come back to every Fall. It’s simple, comforting and delicious. It’s a well-rounded cake that can be enjoyed at holiday gatherings or with a cup of coffee on a quiet morning. Regardless, this simple pumpkin bundt cake recipe is the kind of dessert that feels like home. Enjoy!
Spiced Pumpkin Bundt Cake with Cream Cheese Frosting
Ingredients
Pumpkin Cake
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup unsalted butter, room temperature (if you use salted butter, omit the salt above)
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup pure pumpkin
- 3/4 cup milk (whole preferred, temperature)
- 1 cup granulated sugar
- 1 cup light or dark brown sugar
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees and spray a bundt cake pan with non-stick baking spray and dust with flour; set aside.
- In a bowl mix together the dry ingredients; flour, baking soda, baking powder, salt and pumpkin pie spice; set aside.
- 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.
- Next, add vanilla extract and pumpkin puree and mix until combined, again scraping sides of bowl.
- 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.
- 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.
- 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 if desired.
Notes
Cake will last in an airtight container refrigerated for up to 5 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 602Total Fat: 31gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 319mgCarbohydrates: 76gFiber: 1gSugar: 56gProtein: 6g
Nutrition information is automatically calculated. Use as an approximation only.
