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Black Marble

Pumpkin Bundt Cake

Updated: May 27

"If you’re looking for a moist and flavorful Pumpkin Bundt Cake, look no further! This is the recipe you need to bookmark!"

Pumpkin Bundt Cake with Cream Cheese Frosting

Servings: 10

Prep Time: 10 Minutes

Cook Time: 1 Hour


  • 1½ cups granulated white sugar

  • 1 cup vegetable or canola oil

  • 3 large eggs

  • 2 tsp pure vanilla extract

  • 2 tsp baking soda

  • 3 tsp pumpkin pie spice See Notes for a homemade ratio

  • 1/2 tsp salt

  • 3 cups all-purpose flour

  • 15 oz (1 can) pumpkin puree (100% pure pumpkin)

  • 1/2 sliced roasted almonds or shelled pumpkin seeds for garnish, optional

Cream Cheese Frosting:

  • 4 oz cream cheese, softened

  • 1 Tbsp unsalted butter, softened

  • 1 tsp pure vanilla extract

  • 1½ cups confectioners' sugar


Preheat your oven to 350° F. Generously grease a 10-cup Bundt pan with shortening and flour, or baking spray. When making Bundts, for added "insurance" I like to use shortening and flour.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and oil for about 30 seconds or until combined. Add in the eggs, one at a time, mixing on low speed until just blended, followed by the vanilla extract. Meanwhile, in a separate medium bowl, combine the baking soda, pumpkin pie spice, salt, and flour and whisk to incorporate. Alternate adding in the flour mixture with adding in some of the canned pumpkin puree until all of the flour and pumpkin has been added. Make sure to scrape down the bottom and sides of the mixing bowl.

Pour the pumpkin batter into the prepared Bundt pan and spread out the top. Bake for 60-65 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then very carefully and gently invert it onto a wire rack to cool completely.


In a medium bowl, combine the softened cream cheese, Tablespoon of butter, and vanilla extract and beat with a handheld electric mixer until creamy and smooth. Add in the confectioners' sugar and mix until fully combined.

Fill a disposable piping bag with the cream cheese frosting (no need to use a piping tip!) and snip off the end. Pipe the frosting over the cooled Bundt cake. Sprinkle with optional almonds or pumpkin seeds.

Serve immediately, or store leftovers covered airtight in the fridge.


No prepared pumpkin pie spice? No problem! You can make your own using the following ratio for this recipe: Easy peasy!

  • 1 & 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

"Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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