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.
Pumpkin Bundt Cake with Cream Cheese Icing
- 1 ½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground cloves
- ½ tsp salt
- 6 eggs
- 1 cup sugar
- 14 oz pumpkin puree
CREAM CHEESE ICING
- 8 oz cream cheese
- 1 cup powedered sugar sifted
- 1 tsp vanilla extract
- 2 tbsp 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.