Inspired by Libby's pumpkin roll recipe, this Pumpkin Bundt Cake with Cream Cheese Icing is a favorite fall treat.
★ Why You'll Love this Recipe ★
Celebrate fall in the most delicious way!
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.
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.
★ Ingredients You'll Need ★
You'll need some standard cake ingredients plus some fall spices, pumpkin puree and then just 4 ingredient for the easy yet homemade cream cheese icing.
For the cake batter: Flour, baking soda, baking powder, eggs, sugar, salt and pumpkin puree. You can buy pumpkin already pureed in a can, located in most baking aisles at the grocery store. Especially in the fall!
Spices: cinnamon and ground cloves -or- use pumpkin spice. Your choice here. Pumpkin spice will give you more or a pumpkiny flavor whereas the cinnamon and cloves will be more earthy and aromatic, similar to cinnamon bread with a little more zing from the clvoes.
For the icing: cream cheese, powdered sugar, vanilla extract, milk. I like to use whipped cream cheese for a light and fluffy icing that's almost like a frosting.
★ How to Make this Recipe ★
This recipe is very simple to prep. Here is an overview of the steps:
- Mix flour, baking powder, baking soda, cinnamon, cloves and salt.
- Beat eggs with sugar and pumpkin puree.
- Add flour mixture.
- Pour batter in pan.
- Let cool.
- Flip onto serving platter.
- Mix together icing ingredients.
- Add icing to cooled cake, slice and enjoy!
A super easy fall treat! Perfect for football parties, tailgates, or for Thanksgiving dessert.
★ Tips & FAQs ★
How to ensure your cake is moist.
There are two tricks here.
- Don't overmix your cake batter. Mix just until combines. Overmixing leads to a more dense texture and can make the cake seem dry.
- Don't over-bake. I always check my cakes 5 minutes before they are supposed to be done becuase every oven, ever batter, every pan, even some of the ingredients can cause variations.
So, you want to go by the toothpick method. As soon as a toothpick inserted into the center of your cake comes out clean, take it out of the oven. It's done! Any additional bake time will just be drawing out moisture and quickly leading to a dry cake.
Is this pumpkin bundt cake healthy?
Healthy cake? Yes! This pumpkin cake is made with pumpkin puree which has a heart dose of vitamins. This might make you 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.
My favorite part about baking cakes is the decorating. Being that this is a pumpkin cake, it's perfect for fall or Thanksgiving.
Have some fun and top your bundt cake with whatever cute fall cake decorations.
If you're adding sprinkles, you'll want to immediately shake them on right after you top the cake with the cream cheese icing. This will ensure they stick nicely.
Try different spice blends.
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.
Display your 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.
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.
Can these be made into muffins or cupcakes?
Yes! Pour the batter into lined muffin cups, filling ⅔ full. Bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Hint: they will no longer appear wet when done.
Recipe adapted from a pumpkin roll.
This pumpkin bundt cake is an adaptation of Libby's pumpkin roll recipe. Which is a delicious recipe but creating this as a cake rather than a roll saves quite a bit of time.
★ More Recipes You'll Love ★
Love bundt cakes?
Me too! They are so easy to cook and are great for special occasions.
Want more dessert ideas?
Pumpkin Bundt Cake with Cream Cheese Icing
- 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
- 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.