The most delicious way to celebrate fall!
This moist and fluffy pumpkin bundt cake, drizzled with cream cheese icing, is ideal breakfast food but also makes a festive fall dessert. Great for the Thanksgiving dinner table, or serve it up at a Halloween party.
Best part though? It's super easy to make.
With a relatively short list of ingredients and simple prep, this cake is much less work that its impressive looks would let on.
Make this pumpkin bundt cake extra festive with sprinkles.
My favorite part about baking cakes is the decorating. So I kind of like to get the baking part out of the way quickly so I can have fun with sprinkles or whatever cute fall cake decorations have come to store for the year.
After you top this bundt cake with the cream cheese icing, you'll want to immediately shake on sprinkles so they stick nicely.
This pumpkin bundt cake is actually fairly healthy!
Healthy cake? Yes! Pumpkin puree has a heart dose of vitamins. So you can feel pretty good about slicing yourself a piece of this cake.
Check out the nutrition facts on a can of pumpkin puree and you'll see a hearty dose of vitamin A along with some calcium, vitamin C, fiber and iron. There's also very little fat, no saturated fat and it's low in sugar.
Spiced with Cinnamon and Cloves
These two flavors combined are so amazingly good with the pumpkin puree. Now, if you enjoy this pumpkin bundt cake so much and want to make it a second time, you could try substituting pumpkin spice for a slightly different flavor.
Pumpkin spice is made up of cinnamon, ginger, nutmeg, cloves, and sometimes allspice. So it's a more complex flavor that also works really well with this recipe. If you try both, let me know your favorite in the comments below.
Back to the cake
I love making cakes pretty and have several cake stands. My favorite thought is my mint green vintage cake stand! It was one of those things I just had to have. That color. Is it mint? Jade? Don't know, don't care just love it. Let me give you one tip though. If you are really into bundt cakes and love this cake stand as much as I do, I'd recommend going with a small bundt cake mold since the glass top is not very tall. Or choose a cake stand with a large glass top and a diameter that matches your bundt pan.
This pumpkin bundt cake is an adaptation of Libby's pumpkin roll recipe.
This recipe for pumpkin bundt cake with cream cheese icing was featured on Mix it up Monday and South Your Mouth!
Pumpkin Bundt Cake with Cream Cheese Icing
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
- 6 eggs
- 1 cup sugar
- 14 oz pumpkin puree
CREAM CHEESE ICING
- 8 oz cream cheese
- 1 cup powedered sugar sifted
- 1 teaspoon vanilla extract
- 2 tablespoon milk
Instructions
- In a small bowl, mix together flour, baking powder, baking soda, cinnamon, cloves and salt.
- In a large bowl, beat together eggs, sugar and pumpkin puree. Add flour mixture.
- Fill greased bundt cake pan evenly with batter. Bake at 375˚ for 40-45 minutes of until cake tester come out clean.
- Let cool for 10 minutes then flip gently onto a cake stand or large flat plate.
- While the cake is cooling, beat together the icing ingredients until smooth. Fill a ziploc bag with the icing and cut a tiny hole in one corner. Squeeze the icing out of the hole in the bag to get the pretty piped icing look.
What did you use as a sprinkle on top of icing?
I’m trying this, this next week looks really good.
Just some fall colored sprinkles I had on hand. They were nonpareils sprinkles (tiny, ball-shaped and crunchy). You can decorate however you'd like though. 🙂
Made this cake for dessert for our farm's corn chopping crew today. Delicious! And a very pretty cake too!
This is the first time I have seen a pumpkin cake recipe with no oil. Is this correct?
Hi Laura,
Yes, it's correct. You only need a little baking spray or butter to grease the pan.
Hello! Do you think this can be made using mini bundt pans? And if using pumpkin pie spice, would you recommend 3 tsps? Thanks! I can’t wait to try it 🙂
Hi Cydney, Yes, you can use mini bundt pans. Cook time will be shorter and varies depending on size of your mini bundt pans. I would just cut the bake time in half and then check for doneness every few minutes using a toothpick inserted into the center of the cakes and when it comes out clean, it's done. And yes, I'd use 3 tsp of pumpkin spice if you don't have the individual spices. Enjoy!!
Is this all purpose flour or self rising
Hi Jane, All purpose. But if you want to use self-rising flour, you can. Just don't add any baking powder.
Awesome, ready for Fall,I'm going to welcome Fall in with this Cake. Looks delicious. Thanks for the Recipe.
Hi Sherr, You're very welcome! Happy (almost) fall!
Flour?(all purpose )
Milk?(whole) Eggs?(size)
Hi Cheri,
Flour - yes, all purpose
Milk - Up to you. Any kind works. Whole is fattier so will give you a slightly richer taste but lighter milks work too if you are trying to reduce calories/fat
Eggs - I always use "large" size eggs
The cake looks delicious and beautiful. I have to try this recipe. Thanks.
Hi Diamond, I hope you try it! If so, let me know what you think.