Pumpkin Bundt Cake

Pumpkin Bundt Cake is a cozy fall dessert that is full of wonderful warm spices and topped with a spiced cream cheese icing.

I keep pumpkin on hand all year long so I can make Easy Pumpkin Bread and Pumpkin Snack Cake anytime the craving strikes. Now I think this moist pumpkin spice bundt cake might be my new favorite!

Ingredients for Pumpkin Bundt Cake Recipe

Step-By-Step Directions for Pumpkin Spice Bundt Cake

1. Add pumpkin puree, sugar and melted butter to a large mixer bowl.
2. Beat at medium speed until combined.
3. Mix in eggs one at a time until well combined. Add vanilla and mix well.
4. With the mixer off, add the flour, pumpkin pie spice, baking powder and kosher salt.
5. Mix at low speed until incorporated, raise to medium speed and beat for 1 minute.

6. Butter and flour a 10 – 12 cup bundt pan or use baking spray with flour.
7. Pour batter into the pan.
8. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
9. Remove from the oven, cool in the pan 5 minutes. Invert onto a wire rack and cool for one hour.

10. Add cream cheese, butter, powdered sugar, pumpkin pie spice, milk and vanilla to a mixer bowl. Beat at medium speed until smooth.

11. Place the cake onto a platter or cake plate. Spoon icing over the cake.

Recipe Notes

• Storage: Cover cake and store in the refrigerator 4-5 days.
• Variations: Chopped toasted pecans can be sprinkled over the top of the icing if desired.

More Pumpkin Desserts You Will Love

• Pumpkin Cannoli is a quick and easy, no-bake fall dessert that is perfect for Thanksgiving.
• Pumpkin Roll is a classic to make with pumpkin and it is way easier than you think.
• Pumpkin Dumplings is made with refrigerated crescents and is full of amazing fall flavors.

This easy Pumpkin Bundt Cake with cream cheese icing is the perfect fall dessert and it’s so simple to make with pantry ingredients.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

No ratings yet

Pumpkin Bundt Cake

Pumpkin Bundt Cake is a cozy fall dessert that is full of wonderful warm spices and topped with a spiced cream cheese icing.

Prep Time10 minutes mins

Cook Time55 minutes mins

Cool1 hour hr

Course: Cakes

Cuisine: American

Keyword: fall bundt cake, pumpkin spice cake

Servings: 12

Calories: 545kcal

Author: Milisa

Ingredients

• 15 ounce Canned Pumpkin Puree (not pumpkin pie filling)
• 2 1/2 cups granulated sugar
• 1 cup butter melted – plus more to butter the pan
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 3 cups all purpose flour plus more to flour the pan
• 1 1/2 tablespoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

For Spiced Cream Cheese Icing

• 4 ounces cream cheese softened
• 1 tablespoon butter softened
• 1 1/2 cups powdered sugar
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°.
• Add pumpkin puree, sugar and melted butter to a large mixer bowl.
• Beat at medium speed until combined.
• Mix in eggs one at a time until well combined. Add vanilla and mix well.
• With the mixer off, add the flour, pumpkin pie spice, baking powder and kosher salt.
• Mix at low speed until incorporated, raise to medium speed and beat for 1 minute.
• Butter and flour a 10 – 12 cup bundt pan or use baking spray with flour.
• Pour batter into the pan.
• Bake for 50-55 minutes or until a toothpick inserted comes out clean.
• Remove from the oven, cool in the pan 5 minutes. Invert onto a wire rack and cool for one hour.
• Add cream cheese, butter, powdered sugar, pumpkin pie spice, milk and vanilla extract to a mixer bowl. Beat at medium speed until smooth.
• Place the cake onto a platter or cake plate. Spoon icing over the cake.
• Slice and serve.

Notes

• Storage: Cover cake and store in the refrigerator 4-5 days.
• Variations: Chopped toasted pecans can be sprinkled over the top of the icing if desired.

Nutrition

Serving: 1g | Calories: 545kcal | Carbohydrates: 85g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 410mg | Potassium: 150mg | Fiber: 2g | Sugar: 58g | Vitamin A: 6215IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg