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★ Why You'll Love this Recipe ★
This pumpkin bundt cake is perfect for a fall gathering, is moist and perfectly spiced. Plus, it's incredibly easy to make.
Celebrate fall in the most delicious way!
Made with pumpkin puree and aromatic spices, this moist and fluffy pumpkin bundt cake smells like fall. Layered with a thick cream cheese frosting, this cake is delicious and makes an ideal festive fall dessert but hey, makes for great breakfast food, too.
This bundt cake looks stunning on a Thanksgiving dinner table or serve it up at a Halloween party. Add sprinkles, nuts, or any toppings if you'd like.
Super easy to make.
With an extremely short list of ingredients — FIVE total — and simple prep, this cake is much less work than its impressive looks would let on.
Goes well with...
Pair this pumpkin bundt cake with a bowl of copycat Wendy's Chili, a few slices of Jalapeño Cheese Beer Bread, and a warm Gingerbread Latte.
★ Ingredients You'll Need ★
You'll need just 5 ingredients TOTAL to make this delicious cake.
Here's a look at what you'll need:
For the cake batter: a spice cake mix, a can of pumpkin puree, vegetable oil, and eggs. By using spice cake you have those classic fall spices built right in.
Here are the spices you'll get in the spice cake mix:
- Cinnamon – Adds warmth and sweetness.
- Nutmeg – Contributes a rich, slightly nutty flavor.
- Ginger – Offers a bit of zing and depth.
- Cloves – Brings a strong, bold, and slightly sweet spiciness.
- Allspice – A combination of cinnamon, nutmeg, and cloves in one, for extra warmth.
For the cream cheese topping: Just grab a tub of no-bake cheesecake filling.
If you prefer to make your own cream cheese topping, you can. Mix together: cream cheese, powdered sugar, vanilla extract, and milk. I like to use whipped cream cheese for a light and fluffy topping that's almost like a frosting.
So simple. So good.
Feel free to add sprinkles or nuts if you'd like.
★ How to Make this Recipe ★
This recipe is very simple to prep. Here is an overview of the steps:
- Beat together cake mix, eggs, pumpkin puree, and oil.
- Pour batter into greased bundt pan.
- Bake. Let cool.
- Flip onto serving platter or cake stand.
- Add cream cheese topping and sprinkles if desired.
- Slice and enjoy!
A super easy fall dessert! Perfect for football parties, tailgates, or for Thanksgiving dessert.
★ Tips & FAQs ★
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.
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.
There are two tricks here.
Don't overmix your cake batter. Mix just until combined. 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 because every oven, every 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.
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 you have.
If you're adding sprinkles, you'll want to immediately shake them on right after you top the cake with the cream cheese topping. This will ensure they stick nicely.
Nuts also make a great topping.
Try adding flavor to your cream cheese topping. Try stirring in some maple syrup or almond extract for an additional layer of flavor. You could add color, too. A couple drops of orange food coloring might be fun.
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.
Yes. This pumpkin bundt cake recipe is adapted from a pumpkin roll.
This pumpkin bundt cake is a very simplified 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 and starting with cake mix is so much easier.
★ More Pumpkin Recipes ★
Love bundt cakes?
Me too! They are so easy to cook and are great for special occasions.
Browse all my easy bundt cake recipes
Want more dessert ideas?
Browse all my easy dessert recipes
This recipe for pumpkin bundt cake with cream cheese topping was featured on South Your Mouth!
Pumpkin Bundt Cake with Cream Cheese Topping
Equipment
Ingredients
- 13.25 oz spice cake mix
- 4 eggs
- 14 oz pumpkin puree
- ¼ cup vegetable oil
Cream Cheese Topping
- 8 oz Philadelphia No Bake Original Cheesecake Filling
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Instructions
- Preheat oven to 375ºF.
- Make cake batter. In a large bowl, mix together spice cake mix, eggs, pumpkin puree, and oil.
- Bake. Fill greased bundt cake pan evenly with batter. Bake at 375˚ for 40-45 minutes of until cake tester come out clean.
- Cool. Let cool for 20 minutes then flip gently onto a cake stand or large flat plate.
- Add cream cheese topping. While the cake is cooling, 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. Or, if you prefer, you can just spoon the frosting on top of the cake and let it settle.
Nancy says
This is really good. I make my own pumpkin pie spice so that is what I used. The spices that are in the recipe are in pumpkin pie spice. This time I also made my own powdered sugar. Grandson's say I can make again so I will. Nice easy recipe and very good.
Andrea D Foster says
Instead of the icing could I sift powdered sugar over the top?
Angela G. says
You sure could! The flavor would obviously be different but the pumpkin cake is good enough to stand alone, so powdered sugar works too.
Barbara A Miller says
Can I use a 9 x 13 pan?
Angela G. says
Yes, you can. Cut the bake time in half, then check with a toothpick. Add time as needed until the toothpick comes out clean.
Julie Price says
Using the cream cheese icing do I have to refrigerate the cake
Angela G. says
Yes, you do want to refrigerate the cake since it contains cream cheese. Cover loosely before putting in the fridge.
Pamela Magnin says
What did you use as a sprinkle on top of icing?
I’m trying this, this next week looks really good.
Angela G. says
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. 🙂
Karen C. says
Made this cake for dessert for our farm's corn chopping crew today. Delicious! And a very pretty cake too!
Laura says
This is the first time I have seen a pumpkin cake recipe with no oil. Is this correct?
Angela G. says
Hi Laura,
Yes, it's correct. You only need a little baking spray or butter to grease the pan.
Cydney says
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 🙂
Angela G. says
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!!
Jane McLin says
Is this all purpose flour or self rising
Angela G. says
Hi Jane, All purpose. But if you want to use self-rising flour, you can. Just don't add any baking powder.
Sherr says
Awesome, ready for Fall,I'm going to welcome Fall in with this Cake. Looks delicious. Thanks for the Recipe.
Angela G. says
Hi Sherr, You're very welcome! Happy (almost) fall!
Cheri says
Flour?(all purpose )
Milk?(whole) Eggs?(size)
Angela G. says
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
Diamond says
The cake looks delicious and beautiful. I have to try this recipe. Thanks.
Angela G. says
Hi Diamond, I hope you try it! If so, let me know what you think.