Pumpkin Bundt Cake with Cream Cheese Topping

Pumpkin Bundt Cake with Cream Cheese Icing

Pumpkin Bundt Cake with Cream Cheese Topping

Inspired by Libby's pumpkin roll recipe, this Pumpkin Bundt Cake with Cream Cheese topping is a favorite fall treat. Made with just 5 ingredients, this is an easy dessert for a fall gathering and makes a perfect Thanksgiving dessert.

Course Brunch, Dessert

Cuisine American

Recipe Type 5-Ingredient, Bundt Cakes, Cakes, Fall, Fall Desserts, Halloween, Pumpkin, Thanksgiving, Vegetarian

Skill Level Easy

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Servings

Calories 272kcal

Author Angela G.

Equipment

bundt cake pan

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 350ºF.
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 350˚ for 35-40 minutes, or until a toothpick inserted into the center, comes out clean.
Cool. Let cool for 20 minutes then flip gently onto a cake stand or large flat plate or platter.
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.

Notes

Shortcut: Instead of making your own cream cheese frosting, you will grab a tub of no-bake cheesecake filling (in the refrigerated section of the grocery store next to the cream cheese). Spoon it on top of your cake once cooled. Done! Super easy and just as delicious as homemade.

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