Pumpkin Bundt Cake with Cream Cheese Frosting is a totally delicious fall dessert!
If you’re going to make any cakes this season, this Pumpkin Cake with Cream Cheese Frosting is the cake to bake! It has a tender texture, and it has delicious pumpkin flavor. The cream cheese frosting makes it extra special. It’s a great cake to bake for fall holidays and fall entertaining. And it’s a nice cake to bake “just because” too!
You’ll use a hefty combination of warm, fall-scented spices for this cake!
What’s the best bundt cake pan?
For the basic bundt cake look, I like to use this bundt cake pan. And when I’m feeling fancy, I use the Heritage bundt cake pan with its beautiful swirls! Both of these bundt cake pans are great, nonstick options. The cake should slide out nicely from either one.
How to make Cream Cheese Frosting:
Cream cheese frosting is the perfect pairing with pumpkin bundt cake! You’ll combine powdered sugar, cream cheese, vanilla and milk. It turns out to be a pretty thick frosting, which you’ll spoon on top of the cake and urge it to drip down the sides.
How do you store a bundt cake?
Because this cake has a cream cheese frosting, you’ll want to keep it refrigerated. So how do you refrigerate a Pumpkin Bundt Cake with Cream Cheese Frosting without messing up the frosting? The best way to refrigerate a bundt cake like this one is to store it in a bundt cake keeper. The cake can sit nicely in the keeper and a lid just pops right on top. It’s easy to remove from the fridge and slice and serve. The frosting will stay nice because nothing will be touching it (the plastic lid sits above the frosting).
It’s time to bake a cake without using a cake mix. This recipe for Pumpkin Bundt Cake with Cream Cheese Frosting is a super easy one. Enjoy!
Here are a few more recipes using pumpkin that you might like to try:
- Pumpkin Peanut Butter Dog Biscuits
- Pumpkin Pancakes
- Baked Pumpkin Donuts
- Pumpkin Gooey Butter Bars
- Pumpkin Delight
- Nutella Cheesecake Pumpkin Bread
- Chocolate Chip Pumpkin Spice Bars
- Pumpkin Waffles
Pumpkin Bundt Cake with Cream Cheese Frosting
- 2¼ cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 3/4 cup vegetable or canola oil
- 4 large eggs, at room temperature
- 1½ cups unsweetened pumpkin puree
- 2/3 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 4 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 to 3 teaspoons milk
PREPARE THE CAKE:
- Preheat the oven to 325 degrees F. Spray a 10-cup bundt pan with nonstick spray (use baking spray, if you have it).
- In a medium bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, allspice and nutmeg.
- In a separate bowl, use an electric mixer to combine the granulated sugar, brown sugar and oil at medium speed for 2 minutes or until blended and light. Beat in the eggs, one at a time, and then beat for 3 minutes. Beat in the pumpkin, applesauce and vanilla.
- With the mixer on low speed, add the dry ingredients in three additions, beating until blended and smooth. Transfer the batter to the prepared pan and smooth the top.
- Bake for 45 to 55 minutes or until a tester inserted into the center comes out clean. Let the cake cool in the pan on the rack for 10 minutes, then carefully invert the cake onto a wire rack to cool completely.
MAKE THE FROSTING:
- In a large bowl, use an electric mixer to beat all of the ingredients together until very smooth. Add more or less milk to get the glaze to a nice consistency (which should be thick but not quite pourable).
- Spoon the frosting on top of the cake and let it drip down naturally. You may need to coax it down the sides of the cake a little bit to get it going. Let the frosting set a bit before slicing and serving. Keep leftovers in a covered container in the refrigerator.