Pumpkin Bundt Cake with Cream Cheese Frosting

Why This Pumpkin Bundt Cake Is a Fall Favorite

This pumpkin bundt cake is the dessert I turn to every autumn. It’s impossibly moist, thanks to a full can of pumpkin puree, and spiced just right with pumpkin pie spice. The cream cheese frosting adds a tangy finish that balances the sweetness. I’ve made it for Thanksgiving, Halloween parties, and weekend brunches, it always disappears fast. What I love most is how simple the batter comes together: no creaming butter, no sifting; just mix and pour.

Why You’ll Love This Moist Pumpkin Cake

• One-bowl batter, the wet ingredients mix directly in the stand mixer, then you alternate adding the dry ingredients and pumpkin. No extra bowls for creaming.
• Pumpkin keeps it tender, the puree adds moisture without making the cake heavy, so every slice is soft and stays fresh for days.
• Dress it up or down, serve it plain with a dusting of sugar, or go all out with the creamy frosting. Either way, it’s a fall dessert that pleases a crowd.

Key Ingredients for the Best Pumpkin Bundt Cake

• 100% pure pumpkin puree, not pumpkin pie filling. The puree is unsweetened and gives the cake its signature moist crumb. One 15-ounce can is just right.
• Pumpkin pie spice, you can buy it or make your own blend of cinnamon, ginger, nutmeg, allspice, and cloves. It’s what gives the cake that warm, cozy flavor.
• Full-fat cream cheese, for the frosting, use brick-style cream cheese (not the spreadable tub). It makes the frosting thick, smooth, and rich enough to hold its shape on the cake.

Kitchen Tools for This Easy Pumpkin Bundt Cake

• Bundt pan (10 or 12 cup), a standard fluted pan works best. Nonstick spray with flour is your friend here.
• Stand mixer or hand mixer, for beating the sugar and oil, then the eggs. You can also mix by hand with a whisk, but the mixer makes it quicker.
• Wire cooling rack, needed to cool the cake completely before frosting. Inverting the hot cake onto the rack lets air circulate so it doesn’t get soggy.

Tips for Making the Best Pumpkin Bundt Cake With Cream Cheese Frosting

When you add the flour mixture and pumpkin to the batter, alternate them: start with about a third of the flour, then half the pumpkin, and repeat until everything is combined. This keeps the batter from getting too thick or too thin and helps the spices distribute evenly. Let the cake cool in the pan for exactly 15 minutes before turning it out. If you wait too long, the cake can stick; if you rush, it might break apart. For the frosting, beat the cream cheese alone first until it’s smooth, no lumps. Then add the sugar gradually so you don’t end up with a cloud of confectioners’ sugar. If the frosting is too thick, add milk one teaspoon at a time until it drizzles easily.

Expert Tips for a Perfectly Moist Pumpkin Cake

Make sure your eggs are at room temperature. Cold eggs can cause the oil and sugar mixture to seize, making the batter lumpy. If you forgot to set them out, place the eggs in a bowl of warm water for five minutes. Don’t overmix the batter once you add the flour, stir just until no streaks remain. Overworking the gluten will make the cake tough instead of tender. Finally, use fresh baking soda. Pumpkin is acidic, so the soda reacts to create rise; old baking soda won’t give you the lift you need.

Pumpkin Bundt Cake Variations to Try

Fold in a cup of semi-sweet chocolate chips or white chocolate chips for a sweeter bite. Chopped walnuts or pecans add crunch, toast them first for more flavor. For a simpler finish, skip the frosting and dust the cake with confectioners’ sugar or drizzle with a maple glaze (whisk 1 cup confectioners’ sugar with 2 tablespoons maple syrup and a splash of milk). You can also serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling indulgent, spoon salted caramel sauce over each piece.

What to Serve With Pumpkin Bundt Cake

This cake is great on its own, but a few extras can turn it into a full dessert spread. Drizzle the cream cheese frosting with a little more milk to make it pourable, then let it cascade down the sides. Top with a sprinkle of cinnamon or a handful of toasted pepitas for crunch. If you’re serving it after a big meal, offer coffee or spiced chai tea on the side. For a holiday brunch, slice it thick and serve with a side of vanilla yogurt or a fruit salad.

How to Store Leftover Pumpkin Bundt Cake

Because the cake is frosted with cream cheese, you need to keep it in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container; it will stay moist and fresh for up to five days. If you haven’t added the frosting yet, you can store the cake on the counter, covered, for up to three days. Just make sure it’s well wrapped so it doesn’t dry out.

Can You Freeze Pumpkin Bundt Cake?

Yes, you can freeze this cake. For best results, freeze it unfrosted. Let the cake cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It will keep for up to three months. When you’re ready to serve, thaw the cake overnight in the refrigerator, then make the frosting and spoon it on top. If you want to freeze the frosted cake, place it uncovered in the freezer for an hour until the frosting is firm, then wrap it well. Thaw in the fridge before serving.

How to Reheat Pumpkin Bundt Cake

This cake tastes great at room temperature, but if you like it warm, pop individual slices in the microwave for about 15 seconds. That’s enough to take the chill off without melting the frosting. For a larger portion, place slices on a baking sheet in a 300°F oven for 5 to 7 minutes. Watch closely, you want the cake to be warm, not hot, and the frosting should stay creamy.

Pumpkin Bundt Cake FAQs