Pumpkin Bundt Cake Recipe (+ Cream Cheese Frosting)

This easy Pumpkin Bundt Cake is perfectly moist, deliciously spiced, and covered with rich cream cheese frosting. It’s an ideal fall dessert filled with warm spices and amazing pumpkin flavor that always pleases a crowd and works as well for holidays as it does for every day in the fall. 

I don’t know exactly why, but I love Bundt cakes. Maybe it’s the unique shape. Or maybe it’s the ease of slicing a perfectly sized piece of cake.

No matter how you slice it, Bundt cakes looks fancier and harder than they are – which is why I love serving pumpkin Bundt cake as dessert after our Thanksgiving feast!

This pumpkin Bundt cake is an oh-so-easy fall favorite because it’s moist, filled with cozy spices, and looks beautiful covered in cream cheese frosting!

It tastes a lot like my Easy Pumpkin Cookies with a texture similar to my Pumpkin Cobbler.

This moist pumpkin Bundt cake is a great recipe to make for potlucks and parties because everyone loves it! Serve it at any fall celebration, including Thanksgiving!

Pumpkin Bundt Cake Recipe Ingredients

Gather together these simple ingredients and get ready to transform them into something amazing!

• All-purpose flour
• Baking powder
• Baking soda
• Spices – cinnamon and ginger. Or use pumpkin pie spice!
• Unsalted butter, softened
• Granulated sugar
• Canned pumpkin puree
• Large eggs
• Vanilla extract – optional but delicious!

For the Cream Cheese Frosting:

• Cream cheese
• Confectioners’ sugar
• Vanilla extract
• Milk

OR

Betty Crocker cream cheese frosting

Helpful Kitchen Tools:

• Glass Mixing Bowls 
• Whisk 
• Cooling Rack
• Stand mixer fitted with the paddle attachment or hand mixer
• Bundt Cake Pan – My favorites are this Nordic Ware Bundt Pan or this Anolon Bundt Pan

NOTE: For more recipe details, please refer to the handy printable recipe card at the bottom of the post!

How To Make A Pumpkin Bundt Cake

You’re going to love how easy this recipe is to make! Just follow these steps to enjoy the best pumpkin cake:

Step 1 – Preheat Oven And Prepare Pan

Preheat your oven to 350°F (180°C) and grease a Bundt cake pan with non-stick cooking spray.

Step 2 – Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and ground ginger.

Set the flour mixture aside for a moment.

Step 3 – Combine Wet Ingredients

In a separate large bowl, cream together the butter and sugar until light and fluffy. Add in the pumpkin puree, eggs, mixing until well combined.

Step 4 – Mix Pumpkin Bundt Cake Batter

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5 – Bake

Pour batter into the prepared the Bundt cake pan and smooth out the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 6 – Cool Cake And Make Frosting

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, make the cream cheese frosting (unless you’re using a pre-made frosting). In the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl with a hand mixer), beat the cream cheese until smooth. Gradually add in confectioner’s sugar and mix until combined. Add vanilla and milk and mix until smooth.

If the frosting is too thick, add just a little milk and blend. Repeat until it reaches the consistency you want.

Step 7 – Frost Your Pumpkin Bundt Cake

Once the cake is completely cooled, spread the Betty Crocker cream cheese frosting over the top of the cake and sprinkle with a pinch of cinnamon.

Enjoy!

How To Serve Pumpkin Bundt Cake

If you have chilled leftovers, I recommend letting them come to room temperature for about an hour before serving.

Here are some incredible topping ideas that will complete this dish:

• Cream Cheese Frosting – You can’t go wrong with this topping because it perfectly complements all the flavors in the cake!
• Maple Glaze Icing
• Salted Caramel Sauce
• Chopped Nuts
• Brown sugar sauce from my pumpkin cobbler
• Homemade whipped cream
• Dust with confectioner’s sugar (also known as powdered sugar)
• Chocolate glaze
• Maple syrup
• Vanilla ice cream
• Vanilla cinnamon sauce
• Fun seasonal sprinkles or edible glitter for some flair

How can you tell when a Bundt cake is done baking?

Because oven cooking temperatures all vary, it can be a little tricky to determine when your pumpkin Bundt cake is done.

Use these 3 methods to help:

• Insert a toothpick – It should come out clean or with a few moist crumbs.
• Gently press on the top of the cake (my favorite) – it should feel slightly firm/ springy to the touch and you shouldn’t be able to make an indent.
• Look at the sides of the cake – They should be starting to pull away from the sides of the pan.

Pumpkin Bundt Cake Expert Tips

Grease your Bundt pan – Even if the pan is labeled nonstick you need to grease it generously so the cake easily separates from the pan when you turn it upside down.

Spices – Instead of just using ginger and cinnamon, you can use an equivalent amount of pumpkin pie spice.

If you can’t find it in the store, you can make your own. In a small bowl, combine 3 tablespoons of cinnamon, 2 tsp of ginger, 2 tsp of nutmeg, 1 ½ tsp of ground allspice, and 1 ½ tsp of ground cloves.

Pumpkin – For the best flavor and results, I highly recommend using canned pumpkin puree instead of homemade puree for your pumpkin Bundt cake. I recommend Libby’s brand for this cake due to its reliability.

Butter vs. Oil – I used only butter, but you could also use half butter and half vegetable oil or olive oil if you want your cake to be more moist.

Lighten it up – if you want to reduce the calories and fat in this recipe, you can substitute unsweetened applesauce for half of the oil or butter. I like doing this to make this treat guilt-free, and it’s just as moist.

Avoid overmixing batter – Only mix until your batter is just combined so your baked cake has a fluffy and soft texture. Overmixing will often create a dense and chewy texture.

Let cool before removing from pan – Let your cake cool for 10 to 15 minutes after removing it from the oven before you remove it from the pan. To remove it from the pan, place the cooling wire rack on top of the pan and flip it over onto the counter.

Pumpkin Bundt Cake Variations To Try

This is a versatile recipe that you can easily change with simple variations. Here are some ideas so that you could make a “different” cake each week!

Try adding to your batter:

• Semi-sweet, white, milk or dark chocolate chips
• Chopped nuts (pecan or walnut)
• Chai spice swirl
• Make mini pumpkin Bundt cakes using mini Bundt pans. Reduce cooking time to around 20 minutes.

Storage And Freezing

This pumpkin Bundt cake recipe can be made up to 2 days in advance! Here are some things to know for success:

• Once fully cooled, cover in an airtight container, and store in the fridge. To serve, bring the cake to room temperature, and top it with glaze or frosting on the day you plan to serve.
• You can freeze a baked (and unfrosted) cake for up to 3 months. To do this, let your cake fully cool, then wrap it tightly in plastic and an outer layer of aluminum foil. To serve it, thaw to room temperature and cover with glaze before serving.

Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?

Unfortunately, no. Canned pumpkin pie filling contains sweetener, thickener, and spices and cannot be used in place of pure pumpkin puree. Please only use pure pumpkin in this pumpkin Bundt cake recipe.

More Must-Try Pumpkin Recipes

• Pumpkin Baked Oatmeal
• Pumpkin Spice Latte
• Crock Pot Pumpkin Butter
• Pumpkin Cheesecake Pie
• Air Fryer Pumpkin Hand Pies
• Pumpkin Ice Cream
• Pumpkin Chiffon Pie

Pin For Later!