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pumpkin spice bundt cake with cream cheese frosting

Pumpkin Bundt Cake

Pumpkin bundt cake is the best dessert to serve this fall season! It's super moist, wonderfully spiced with fall flavors, and is topped with the most amazing cream cheese frosting.

Course Dessert, Snack
Cuisine American
Keyword appetizer, autumn, dessert, Fall, pumpkin recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Author Kristen | Ella Claire & Co.

Ingredients

Pumpkin Bundt Cake

  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon*
  • ¾ teaspoon ground ginger*
  • 1 ¼ teaspoon ground nutmeg*
  • teaspoon cloves*
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil or canola
  • cups granulated sugar
  • 3 large eggs
  • 1 15 ounce can pumpkin puree NOT pumpkin pie filling

Cream Cheese Frosting

  • 4 tablespoons butter room temperature
  • 4 ounces cream cheese (½ block) room temperature
  • 4 cups powdered sugar
  • 4-5 tablespoons whole milk
  • teaspoons vanilla

Instructions

Pumpkin Bundt Cake

  1. Preheat oven to 350°. Grease (and flour if desired) a bundt pan and set aside.

  2. In a medium mixing bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

  3. In a separate large mixing bowl, beat the eggs. Add oil and sugar and beat until well combined. Add pumpkin and vanilla and beat until smooth.

  4. Add the dry ingredients to the wet ingredients ½ at a time and stir until just completely combined.

  5. Bake for 55-60 minutes or until toothpick comes out clean.

  6. Cool cake completely before drizzling frosting over the top. 

Cream Cheese Frosting

  1. Beat butter and cream cheese until smooth.

  2. Add powdered sugar and vanilla. Start with 3 tablespoons of milk and stir until smooth and creamy.

  3. Add enough milk to reach desired consistency. It should be thick, but able to be drizzled.

Recipe Notes

  • You can substitute the spices in this recipe for 3 tsp. pumpkin pie spice (total).
  • This recipe can be stored in the refrigerator, covered, for up to 3 days.