Pumpkin bundt cake with cream cheese icing is the perfect dessert to serve this holiday season. With added pumpkin, this warm and cozy cake is super moist inside, with the perfect golden brown crumby crust on the outside. It’s easy to make with minimal prep, perfectly spiced with fall flavors, and great for sharing with family and friends. Pumpkin bundt cake is a fall and winter family favorite.
Why You'll Love Pumpkin Bundt Cake
- Perfect cake for entertaining. There's a reason the bundt is known for sharing. Really! The name "bundt" is derived from the German word "bundkuchen," which means "a cake for a gathering." It's the perfect cake to make when gathering with family and friends on Thanksgiving or any day in the fall.
- Warm and cozy fall flavors. It's time to ditch the pumpkin spice latte, and choose this pumpkin bundt cake instead. Well, you could always pair them together. It’s got all the same warm and cozy fall flavors of pumpkin spice — cinnamon, nutmeg, and ginger.
- Perfectly moist texture. Bundt cakes in general are incredibly popular for their moistness, flavor, and crust. But this recipe is even more special. With the addition of pumpkin puree, this bundt cake has even more fiber and moisture—which is good for the cake and for you!
- Classic golden crust with homemade icing. Since there's a hole in the middle, every slice of this cake has an opportunity to form delicious crusty edges. And, this special crust means that bundt cakes are excellent vessels for frosting with delicious homemade cream cheese icing.
Ingredients and Substitutions
To make this easy Pumpkin Bundt Cake with Cream Cheese Icing, you will need the following ingredients (full quantities in the recipe card below):
- all-purpose flour
- baking powder + soda - these help the cake rise.
- pumpkin pie spice - feel free to substitute with a combination of ground cinnamon, ground ginger, and all-spice. You could also just use cinnamon if you prefer.
- brown sugar
- vanilla extract
- pumpkin puree
- cream cheese icing - made with cream cheese, butter, confectioners' sugar, and milk.
- walnuts or pecans - optional for adding on top of the icing.
How to Make the Best Pumpkin Bundt Cake
- Prep. Preheat oven to 350 F. Coat a 10-cup bundt pan with nonstick cooking spray and set aside.
- Combine dry ingredients. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in medium bowl, and whisk to combine. Set aside.
- Combine wet ingredients. Cream butter and sugar in a large bowl using a hand mixer to beat on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating after each addition, then add vanilla and pumpkin puree. Scrape down the sides as needed and beat until well mixed.
- Mix wet and dry ingredients together. Gradually add half of the dry ingredients to the bowl, and beat slowly until just combined. Add in milk and beat until combined. Then, gradually add remaining dry ingredients, scraping down the sides, and beat until mixed.
- Bake. Bake for 55-65 minutes, until a toothpick inserted into the center of the cake comes out clean (the time depends on how hot your oven runs). Let it cool in the pan on a wire rack for 10 minutes. Then flip upside down and let the cake cool down on the wire rack completely.
How to Make Cream Cheese Glaze
In a medium mixing bowl, use a hand mixer to beat together cream cheese and butter until smooth and creamy. Add sugar and milk (½ tablespoon at a time) and beat until smooth and desired consistency is reached.
Use a spoon to slowly drizzle the cream cheese glaze over the cooled bundt cake and sprinkle chopped pecans or walnuts on top.
TIP. The icing should be thin enough to pour but thick enough to coat the back of a spoon. If the icing is too thin, add in a little more sugar. If it is too thick, add in a little more milk.
Recipe Tips and Tricks
- How to make sure the bundt cake doesn’t stick to the pan: The main problem people encounter with bundt cakes is that they don't want to come out after baking! To make sure your bundt cake doesn't stick, spray it liberally with oil and ensure every nook and cranny is oiled. For an added layer of protection, you can dust your bundt pan very lightly with flour. I find that I never need this added layer.
- How to store: Store unglazed leftover pumpkin bundt cake at room temperature for a few days or keep it in the fridge for up to five days. Either way, ensure it's in an airtight container, so it doesn't get stale. If your pumpkin bundt cake is glazed with cream cheese icing, it must be refrigerated within 2 hours.
More Pumpkin Dessert Recipes
- 50 Best Fall Desserts
- No Bake Pumpkin Cheesecake
- Pumpkin Mascarpone Pie
- Mini Pumpkin Pies
- Pumpkin Pie Granola
- Pumpkin Cinnamon Rolls
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.