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Pumpkin Bundt Cake with cream cheese frosting - front view
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Pumpkin Bundt Cake

This amazing Pumpkin Bundt Cake is full of pumpkin flavor with a luscious thick layer of creamy cream cheese frosting on top!  You'll love the silky texture of this cake, it's perfectly dreamy all on it's own, without the frosting.  However, when it comes to pumpkin and cream cheese frosting, it's pretty obvious, were made for each other.  A happy marriage indeed. 
Prep Time20 mins
Cook Time40 mins
Course: Breakfast, Dessert
Keyword: cake, cinnamon, cream cheese, frosting, pumpkin, pumpkin spice
Servings: 12 Servings
Author: Kim Lange


Pumpkin Cake

  • cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • ½ cup canola or vegetable oil olive oil
  • cups granulated sugar
  • ½ cup light brown sugar packed
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 15 oz can pumpkin puree not pie filling

Cream Cheese Frosting with hint of Cinnamon

  • 8 oz cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 2 ½ to 3 cups powdered sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 3-6 tablespoons milk of choice add more if you want thinner
  • Optional: chopped pecans on top


Pumpkin Cake

  • Preheat oven to 350°F.
  • In a bowl, combine flour, baking soda, baking powder, pumpkin spice, cinnamon and salt. Set aside.
  • Using a mixer, beat butter, oil and sugars until combined. Add the eggs, beat until combined, followed with the pumpkin puree and vanilla, beating until combined. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
  • Thoroughly grease a 12-cup bundt pan. (I used Baker’s joy nonstick baking spray with flour). Pour the batter into the pan and spread it into an even layer. Bake for 40-50 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.

Cream Cheese Frosting with hint of Cinnamon

  • Using a mixer, beat softened cream cheese and butter until smooth and creamy without lumps. Add powdered sugar, cinnamon, and vanilla until well combined, begin adding milk 1 tablespoon at a time until you reach your desired consistency.
  • To frost the cake, add the frosting to a piping bag with a star tube. I used a large one because I wanted a thick layer. Beginning on the interior of the bundt, squeeze the frosting while bringing the bag up the cake and over the side, then back up again in a zig-zag pattern. Store in the fridge or at cool room temp.
  • Add some chopped pecans to the top! Add some toffee bits for an extra crunchy bite!


Cake is best served at room temperature. If any leftovers, cake can be stored in the refrigerator for up to 3 days. Freeze up to 3 months, without frosting, add it after your cake has thawed.