Pumpkin Bundt Cake with Cream Cheese Icing

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An easy and moist Pumpkin Bundt Cake recipe with cream cheese frosting. Bursting with fall spices, a super tender crumb, and a tangy-sweet cream cheesing finish—this is the one you’ll want for every fall get-together!

Pumpkin Bundt Cake with Cream Cheese frosting Recipe

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Get Ready for the Ultimate Pumpkin Bundt Cake with Cream Cheese Frosting!

This Pumpkin Bundt Cake is one of my favorite signs that fall has arrived! It’s incredibly tender and moist, with warm spices like cinnamon, ginger, and nutmeg in every bite. The pumpkin purée gives the cake a soft, wonderful texture and a beautiful color.

A rich, tangy, and sweet cream cheese frosting is drizzled over the top, making it look as good as it tastes. It’s perfect for a holiday get-together or just a cozy afternoon with a cup of coffee.

Easy Pumpkin Bundt Cake

The beauty of this cake is that it’s got all that pumpkin spice flavor wrapped up in a moist, rich crumb. It bakes up golden and gently domed (no sunken centers here). I’ve made this more times than I can count for family events, and it never fails to disappear fast. The frosting is sweet, tangy, and smooth, and pipes or drizzles on in thick ribbons. Honestly, it’s the cake I look forward to most when the leaves start to turn.

pumpkin bundt cake with cream cheese frosting

Why You Should Make This Pumpkin Bundt Cake

It’s never dry or boring—Pumpkin purée keeps every bite moist and pumpkiny for days.
Super easy for bakers of any skill level—basic ingredients, simple steps, and no need for fancy decorating.
Perfect for gatherings—Feeds a crowd and looks impressive straight from the Bundt pan.
Customizable—Switch up the frosting, toss in chocolate chips, or try a different nut topping.

Ingredients and Substitutions

What you’ll need for the cake:

3 cups all-purpose flour
Both Baking Soda and Baking Powder – Help the cake rise and stay soft.
Cinnamon, ginger, nutmeg, and cloves – The classic pumpkin spice blend. You can substitute these spices with 2 tablespoons of pumpkin pie spice if you have it on hand.
Salt – Balances the sweetness and highlights the spices.
Unsalted butter, softened – For a rich, tender crumb. If you use salted butter, cut the salt in half.
Both Granulated sugar and Light brown sugar – Adds moisture and a hint of caramel note. If needed, you can use all granulated sugar.
4 large eggs, room temperature
1 can (15 oz) pumpkin purée (not pumpkin pie filling) – Adds that fall flavor and moisture.
Pure vanilla extract
Whole milk or buttermilk – Buttermilk makes it even more tender, but either works.

For the Cream Cheese Frosting

4 oz cream cheese, softened – Use full-fat, block-style for best texture. Low-fat will work
Unsalted butter, softened – Makes the frosting rich and spreadable.
Vanilla extract
Powdered sugar, sifted – You’ll want powdered for a smooth, lump-free frosting.
2–3 tablespoons milk – Adjust for your desired consistency.

Interesting to know

Ever wonder why pumpkin cake needs both baking soda and baking powder? Baking soda reacts with acidic ingredients like pumpkin or buttermilk, which helps your cake rise and stay soft. Baking powder has its own built-in acid, so it gives another rise and helps keep everything light. Using both ensures your Bundt cake isn’t dense or flat, so you get a tender, fluffy cake every time.

How to Make the Pumpkin Bundt Cake

(Quick instructional overview with process photos – grab the full recipe in the printable recipe card at the bottom of the post.)

1Prep the pan and mix the dry ingredients: Grease and flour a Bundt pan. In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt.

2Cream butter and sugars, then add the wet stuff: Beat butter with sugars until fluffy. Add eggs one at a time, then mix in pumpkin and vanilla.

3Combine wet and dry, add milk: Alternate adding the dry ingredients and milk to the wet mixture, mixing just until combined.

4Bake: Pour the batter into your pan and bake at 350°F (175°C) for about 55–65 minutes, or until a toothpick comes out clean.

5Cool, frost, and serve: Let the cake cool before making and drizzling on the cream cheese frosting.

Recipe Tips

Room temperature ingredients work best for a smoother batter and frosting.
Don’t overmix once you add the flour—this keeps your cake from turning dense.
Really grease your Bundt pan, especially in every little corner—use softened butter and dust with flour or go for baking spray with flour.
Let it cool completely before frosting so the topping stays put.
If your frosting is too thick or thin, adjust with a splash of milk or a little extra powdered sugar.

💡Pro Tip:
Bake ahead! Wrap the cooled cake tightly and let it rest overnight. The pumpkin spice flavor deepens, and it’s ready to ice the next day — perfect for busy schedules.

Variations

Mix in chocolate chips if you want to make it more dessert-y.
Fold in ¾ cup chopped toasted pecans or walnuts for added crunch.
Top with nuts after frosting for a simple decoration and more texture.
Brown butter frosting: Swap regular butter for browned butter to give the frosting a warm, nutty note.
Change up the frosting: Try a powdered sugar glaze with milk and vanilla instead if you don’t love cream cheese frosting.

Storage Suggestions

To store leftover cake, place it in an airtight container or cover it tightly with plastic wrap. It will stay fresh at room temperature for up to 3 days. Because of the cream cheese frosting, I prefer to store it in the refrigerator, where it will last for up to 5 days. Just let it sit at room temperature for about 20-30 minutes before serving.

You can also freeze the cake. For best results, freeze the unfrosted cake by wrapping it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months. Thaw it at room temperature before frosting and serving.

FAQs

Can I use fresh pumpkin purée?

Yes! Just be sure the consistency matches canned—if it’s a bit watery, blot or strain first.

Why is my cake batter “curdled” after adding the pumpkin?

It’s normal for the batter to look slightly curdled after adding the pumpkin purée and eggs. This is due to the varying fat and water content of the ingredients. As long as you follow the rest of the steps, it won’t affect the final texture of the cake.

Can I bake this in another pan?

You can use two 9-inch round cake pans or a 9×13-inch pan. If using round pans, the baking time will be about 30-35 minutes. A 9×13-inch pan will take slightly longer, around 40-45 minutes. Always check for doneness with a toothpick.

Why does my Bundt cake stick?

Usually, there is not enough greasing or getting into the nooks. Try using softened butter and flour or a good nonstick baking spray. Pam makes a good one.

Can I make muffins with this batter?

Absolutely—line a muffin pan and bake at 350°F for about 20–25 minutes.

Can I make this cake ahead of time?

Yes, you can. You can bake the cake and store it, unfrosted, in an airtight container at room temperature for a day. For longer storage, wrap it well and freeze it for up to three months. The frosting can also be made ahead of time and refrigerated in an airtight container for a few days. Just give it a good whisk before using it.

How can I make the cream cheese frosting thicker or thinner?

To thin the frosting, add milk 1 teaspoon at a time until you reach your desired consistency. To thicken it, add more sifted powdered sugar, a tablespoon at a time, until it’s just right.

Did You Make This Pumpkin Bundt Cake with Cream Cheese Icing?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

About the Author

Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.