Pumpkin Bundt Cake with Cream Cheese Frosting
This post may contain affiliate links. See our affiliate policy here.
Every fall, my kitchen basically turns into a pumpkin spice factory. I’ve been known to have this cake cooling on the counter while a pot of coffee is brewing, and let me tell you, the smell alone is worth making it. My boys usually wander in “just to check” if it’s done, which is code for trying to sneak a slice before dinner.
This Pumpkin Bundt Cake is moist, rich, and packed with pumpkin spice flavor. The cream cheese frosting drips beautifully down the sides, making every slice look bakery-worthy without any extra effort.
Try my One Bowl Chocolate Bundt Cake, or my dreamy Lemon Bundt Cake too! If you want something crunchy to go with cake and coffee, these lace cookies are perfect.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
This pumpkin cake recipe brings all the cozy fall vibes and just the right amount of pumpkin spice. It’s the kind of dessert that feels special without being fussy.
- Easy. Straightforward steps and simple ingredients you probably already have.
- Moist. Pumpkin puree and sour cream keep every bite soft and tender.
- Festive. That pretty Bundt shape makes it look like you spent hours in the kitchen.
- Make-ahead friendly. Bake it the day before and frost when you’re ready to serve.
- Customizable. Add nuts, chocolate chips, or swap in a different glaze to make it your own.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Flour. Plain, all-purpose flour is used here. It gives the cake structure without making it heavy.
- Baking powder and baking soda. These make your cake rise up nice and tall instead of staying flat. Make sure they’re fresh or you’ll end up with a sad, squat cake.
- Pumpkin pie spice. This is the shortcut to fall flavor. It’s usually a mix of cinnamon, ginger, nutmeg, and cloves. If you don’t have any, make your own and your cake will be amazing.
- Salt. Don’t skip it. A little salt makes all the flavors pop and keeps things from tasting too sweet.
- Butter. I always use salted butter. If you’re using unsalted, add an extra ½ teaspoon of salt with the dry ingredients.
- White sugar. Sweetens the cake and helps it stay moist. Regular sugar is perfect here with no need for anything fancy.
- Eggs. Use large eggs for baking, preferably at room temperature.
- Pumpkin puree. The star ingredient. It gives the cake that gorgeous pumpkin flavor and keeps it super moist. Make sure it’s pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices mixed in.
- Sour cream. Adds a little tang and keeps the crumb extra soft. Greek yogurt works just fine if that’s what you’ve got.
- Vanilla extract. Adds warmth and depth to the flavor. Use the real stuff if you can.
- Cream cheese. Makes the frosting rich, creamy, and just tangy enough to balance all the sweetness.
- Powdered sugar. Also known as confectioners’ sugar. Sweetens the frosting and gives it a smooth texture that’s perfect for drizzling.
- Milk. Loosens up the frosting to the desired consistency so you can drizzle it easily. Any milk you have on hand will work.
How to make Pumpkin Bundt Cake (from scratch)
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Mix the pumpkin mixture: In another bowl, stir together the pumpkin puree, sour cream, and vanilla extract.
Cream the butter and sugar: In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) beat the butter and sugar until light and fluffy, about 3–5 minutes.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Add the eggs: Beat in the eggs one at a time, mixing well after each addition.
Combine everything: Add the dry ingredients to the butter mixture in batches, alternating with the pumpkin mixture, starting and ending with the flour mixture. Mix just until combined.
Fill the pan: Spoon the batter into the prepared bundt pan and smooth the top.
Bake: Bake at 350°F for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes, then invert the pan out onto a wire rack to cool completely.
Make the frosting: Beat together the cream cheese, butter, powdered sugar, vanilla, salt, and milk until smooth.
Frost the cake: Drizzle the frosting over the cooled cake, letting it drip down the sides and into the center.
Troubleshooting
- Cake sticks to the pan. Make sure every ridge of the Bundt pan is coated with butter or nonstick spray, then dusted with flour. You can also use a baking spray that has flour in it for extra insurance. Let the cake cool for 15 minutes before turning it out — too soon and it may break, too late and it may stick.
- Cake is dry. This usually means it was baked a little too long. Start checking for doneness at the 40-minute mark, and pull it as soon as a toothpick comes out clean or with just a few crumbs.
- Frosting is too thin. Add powdered sugar a tablespoon at a time until you get the thickness you like.
- Frosting is too thick. Whisk in milk a teaspoon at a time until it drizzles smoothly.
- Cake sank in the middle. This can happen if the batter was overmixed or if the oven door was opened too early. Mix just until combined and resist peeking until it’s nearly done.
FAQs
Yes. A 12-cup bundt pan makes it pretty, but you can also use a tube pan or two loaf pans. Adjust the bake time and check for doneness.
Yes. Bake it the day before, wrap it well, and frost before serving.
Make your own! Here’s my pumpkin pie spice recipe.
Absolutely. Try chopped pecans, walnuts, or chocolate chips.
Kylee’s Notes
- Measure your flour the right way – spoon it into the measuring cup and level it off. Too much flour can make the cake dense.
- Grease every little detail of the Bundt pan. Use butter or baking spray, then dust with flour so the cake releases cleanly.
- Don’t overmix once you add the dry ingredients. Overmixing can make the cake tough.
- Check for doneness at 40 minutes. Ovens vary, and you don’t want to risk drying it out.
- Cool the cake completely before adding the frosting so it sets instead of melting.
- If you want neat slices, chill the cake for 15–20 minutes after frosting, then cut with a sharp knife, wiping the knife between slices
How to store leftovers
Refrigerator: Keep in an airtight container in the fridge for up to 5 days. Let slices come to room temperature before serving so the texture is soft again.
Freezer: Wrap individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight.
If you want the cake to stay at its best, chilling is safest for food safety, but you can always bring it out 30 minutes before serving so it tastes like it just came off the counter.
More pumpkin recipes to love:
- Pumpkin Cinnamon Rolls. Packed with pumpkin pie flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!
- Pumpkin Cheesecake Cookies. These Pumpkin Cheesecake Cookies combine the rich flavors of pumpkin spice with a creamy cheesecake filling, creating a treat that is perfect for Fall, cozy gatherings or satisfying a sweet tooth.
- Pumpkin Cream Cheese Muffins. These Pumpkin Cream Cheese Muffins are fluffy and moist with a sweet, creamy swirl baked right on top. A cozy fall breakfast treat!
- Pumpkin Mousse. Light, fluffy, and full of pumpkin spice flavor. A no-bake fall dessert perfect for make-ahead holiday entertaining.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Pumpkin Bundt Cake
Equipment
- Stand Mixer or hand mixer
Ingredients
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 tablespoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup butter softened
- 2 cups white sugar
- 4 large eggs
- 15 oz pumpkin puree canned – not pumpkin pie filling
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
Frosting
- 3 ounces cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon milk more if needed
Instructions
- Get prepped: Preheat your oven to 350°F. Grease and flour a bundt pan, making sure to cover all the nooks and crannies.
- Mix dry ingredients: In a medium bowl, whisk together the 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1.5 tablespoons pumpkin pie spice and ½ teaspoon salt. Set aside.
- Cream butter and sugar: In a large bowl, using an electric mixer, beat the 1 cup butter and 2 cups white sugartogether until light and fluffy, about 3-5 minutes. Add 4 large eggs one at a time, beating well after each addition.
- Combine wet ingredients: In a separate bowl, combine 15 oz pumpkin puree, 1/2 cup sour cream, and 2 teaspoons vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make the frosting: Beat together 3 ounces cream cheese, 1/4 cup butter, 1 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt and 1 tablespoon milk. Add more milk if needed to reach a thick pouring consistency.
- Frost the cake: Once the cake is completely cooled, pipe or drizzle the frost over the top of the cake. Let the frosting set before slicing and serving.
Video
Notes
- Grease every corner of the Bundt pan well.
- Stop mixing as soon as the flour is incorporated to keep the cake light.
- Check for doneness early, around the 40-minute mark.
- Cool the cake completely before adding the frosting.
- Wrap leftovers tightly to keep them fresh.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
