Go Back
+ servings
Pumpkin Bundt Cake Square cropped image
Print Recipe
5 from 3 votes

Pumpkin Bundt Cake

Easy, delicious Pumpkin Bundt Cake that's topped with a homemade cinnamon cream cheese frosting!
Prep Time15 mins
Cook Time45 mins
Cooling Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 12
Calories: 461kcal
Author: Julie Evink

Ingredients

  • ½ cup salted butter melted
  • 1 ½ cup sugar
  • 4 large eggs room temperature
  • 14 oz pumpkin puree (1 can)
  • ½ cup sour cream
  • ¼ cup whole milk
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp ground cinnamon
  • ¾ tsp ground gloves
  • ¾ tsp ground nutmeg
  • ¾ tsp ground ginger
  • ½ tsp baking powder
  • ½ tsp baking soda

Cinnamon Cream Cheese Frosting:

  • 8 oz cream cheese room temperature
  • ¼ cup whole milk
  • 1 ½ cup powdered sugar
  • 1 tsp ground cinnamon

Instructions

  • Preheat your oven to 350 Fahrenheit and prepare your Bundt pan by wiping it down with butter, or by spraying it with nonstick cooking spray.
  • In a large bowl with a hand mixer or in a stand mixer, combine your melted butter and sugar. On medium speed, whisk the ingredients together until they are homogenous.
  • Add all of the eggs and mix again on medium speed until the mixture is smooth.
  • Add the sour cream, vanilla, milk, and pumpkin puree to the mixture and whisk on high speed until the mixture is smooth and the pumpkin puree is fully incorporated into your mixture.
  • Slowly add the flour, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder while constantly stirring the ingredients together until you have a smooth batter.
  • Pour your batter into the prepared Bundt pan and bake for 45-50 minutes. Allow the Bundt cake to cool for 10 minutes before frosting.
  • Assemble the frosting by whipping together the cream cheese, whole milk, powdered sugar, and ground cinnamon until the ingredients are homogenous and no clumps remain. Place the frosting in a pipping bag or a Ziploc bag with the corner cut off and frost your cake in whatever pattern you would like. Serve and enjoy!

Notes

Make-Ahead Tip: You can make the pumpkin bundt cake a day in advance, let it cool, and then keep it wrapped. Add the frosting the next day before serving.
Freezing Tip: You can also freeze the cake for up to two months. Tightly wrap it, freeze it, and then let it thaw at room temperature. Frost it before serving.
Leftovers Tip: Have leftover cake? It will keep at room temperature for a couple of days as long as it’s tightly wrapped. Or keep it in the refrigerator and it will keep for a few days longer.

Nutrition

Calories: 461kcal | Carbohydrates: 69g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 210mg | Potassium: 199mg | Fiber: 2g | Sugar: 42g | Vitamin A: 5794IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg