Pumpkin Bundt Cake with Cream Cheese Frosting

Oh, fall! Is there anything better than the smell of pumpkin spice wafting through the house? I don’t think so! And this Pumpkin Bundt Cake with Cream Cheese Frosting? It’s like fall in every single bite! We’re talking seriously moist cake, packed with pumpkin-y goodness, and then BAM! That tangy cream cheese frosting just takes it over the top. Trust me, you NEED this in your life.

The best part? It’s actually super easy to whip up. Don’t get me wrong, it looks all fancy-pants, but it’s totally doable, even if you’re not a super experienced baker. I’ve been making this cake for, gosh, years now – it’s a staple at our family Thanksgiving. One year, my super picky cousin even asked for the recipe! That’s when I knew it was a real winner!

Why You’ll Love This Pumpkin Bundt Cake with Cream Cheese Frosting

Reasons to Bake This Pumpkin Bundt Cake with Cream Cheese Frosting

Quick and Easy to Make

Seriously, you don’t need to spend all day in the kitchen! This pumpkin bundt cake recipe is surprisingly simple. I promise, even beginners can nail it!

Incredibly Moist and Flavorful

Dry cake? No way! This pumpkin bundt cake is packed with moisture and tons of pumpkin spice flavor. It’s a total taste explosion!

Perfect for Fall Gatherings

Need a show-stopping dessert for Thanksgiving or a fall potluck? This pumpkin bundt cake is IT! It’s always a crowd-pleaser.

That Cream Cheese Frosting

Oh, the frosting! Creamy, tangy, and just the right amount of sweet. It’s the perfect complement to the pumpkin cake. Trust me, you’ll want to lick the bowl clean!

Ingredients for Pumpkin Bundt Cake with Cream Cheese Frosting

Alright, let’s gather our goodies! You’ll need:

1 cup of granulated sugar – the regular, white kind!
1 cup of packed brown sugar – make sure you really squish it in the measuring cup!
1 cup of vegetable oil – canola or even melted coconut oil works too!
4 large eggs – gotta have those!
One 15-ounce can of pumpkin puree – NOT pumpkin pie filling, okay?
2 cups of all-purpose flour – the stuff you probably already have!
2 teaspoons of pumpkin pie spice – this is where the magic happens!
1 teaspoon of baking soda – for that perfect rise!
1/2 teaspoon of salt – just a pinch!
8 ounces of cream cheese, softened – super important for a smooth frosting!
1/2 cup of unsalted butter, softened – same deal, softened is key!
3 cups of powdered sugar – for that sweet, sweet frosting!
2 teaspoons of vanilla extract – adds a little somethin’ somethin’!
2-4 tablespoons of milk – to get your frosting *just* right.

Equipment You’ll Need

Okay, before we get started, let’s make sure we have all our tools ready! You’ll definitely need a good ol’ bundt pan – that’s what gives it that pretty shape, ya know? I also like to have a couple of mixing bowls (one big, one medium), an electric mixer (a stand mixer is awesome, but a hand mixer works just fine!). Oh, and don’t forget your measuring cups and spoons! And maybe a spatula for scraping the bowl, because, let’s be real, we don’t want to waste any batter!

How to Make Pumpkin Bundt Cake with Cream Cheese Frosting: Step-by-Step Instructions

Preparing the Pumpkin Bundt Cake

Alright, let’s get baking! First things first: preheat that oven to 350°F (175°C). Seriously, don’t skip this step! And grease *and* flour your bundt pan. I know, it seems like overkill, but trust me, it’ll save you from a cake disaster later. I use a pastry brush to get into all those nooks and crannies.

Now, in a large bowl, cream together the granulated sugar, brown sugar, and vegetable oil. Get that mixer going until it’s all light and fluffy – this usually takes a couple of minutes. Next, beat in the eggs, one at a time. Then, stir in that gorgeous pumpkin puree. Doesn’t that color just scream fall?

In a separate bowl (yes, another one!), whisk together the flour, pumpkin pie spice, baking soda, and salt. This just makes sure everything is evenly distributed. Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Overmixing makes for a tough cake, and nobody wants that.

Pour that beautiful batter into your prepared bundt pan. Pop it in the oven and bake for 50-60 minutes. To check if it’s done, stick a wooden skewer into the center. If it comes out clean, you’re good to go! If not, bake for a few more minutes. But keep an eye on it!

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is important! If you try to take it out too soon, it might fall apart. Trust me, I’ve been there!

Pumpkin Bundt Cake with Cream Cheese Frosting - detail 1

Making the Cream Cheese Frosting

While the cake is cooling, let’s whip up that amazing cream cheese frosting! In a large bowl, beat together the softened cream cheese and butter until smooth. Again, make sure they’re softened! Lumpy frosting is no fun.

Gradually add the powdered sugar, beating until it’s all light and fluffy. Then, stir in the vanilla extract and milk. Add the milk a tablespoon at a time until you reach your desired consistency. I like mine a little on the thinner side, but it’s totally up to you!

Assembling Your Pumpkin Bundt Cake with Cream Cheese Frosting

Okay, the cake is completely cool (very important!), and the frosting is ready. Now comes the fun part: frosting! Just slather that cream cheese frosting all over the top of the cake. Don’t worry about being perfect; it’s gonna look amazing no matter what! And there you have it – a gorgeous Pumpkin Bundt Cake with Cream Cheese Frosting! Time to dig in!

Tips for the Best Pumpkin Bundt Cake with Cream Cheese Frosting

Want to take your pumpkin bundt cake from good to *amazing*? I’ve got you covered! Here are a few little tricks I’ve learned over the years to make this cake absolutely perfect. Trust me, these tips are game-changers!

Common Mistakes to Avoid

Okay, first, let’s talk about what *not* to do. Overmixing the batter is a big no-no! It’ll make your cake tough. Just mix until everything’s combined, and then STOP! Also, make sure your cream cheese and butter are *actually* softened. Seriously, take them out of the fridge at least an hour beforehand. Otherwise, you’ll end up with lumpy frosting, and nobody wants that!

Pro-Baker Tips

Now for the fun stuff! My favorite trick? Add a teaspoon of cinnamon to the cream cheese frosting. Wow! It just adds a little extra warmth and coziness. You can also toast some pecans or walnuts and sprinkle them on top of the frosted cake for a little crunch. Oh! And a little tip: use a pastry bag to drizzle the frosting for a fancy presentation. But honestly, it tastes just as good if you slather it on with a knife!

Pumpkin Bundt Cake with Cream Cheese Frosting Variations

Okay, so you’ve made the classic Pumpkin Bundt Cake with Cream Cheese Frosting, and it’s a hit! Now you’re thinking, “Hmm, what else can I do?” Well, my friend, let’s get creative! This cake is a blank canvas for all sorts of deliciousness. Here are a couple of ideas to get you started!

Spice Variations

Want to kick up the spice factor? Try adding a pinch of ground cloves or allspice to the batter. Or, for a little warmth, a dash of cardamom is AMAZING. My personal favorite? A little bit of ginger – it just gives it that extra zing! Play around and see what you like best!

Nutty Additions

Nuts and pumpkin? Oh yeah! Chopped pecans or walnuts are a classic choice – just toast them lightly before adding them to the batter for extra flavor. But don’t stop there! Hazelnuts or even macadamia nuts would be incredible. You could even sprinkle some on top of the frosting for a little extra crunch and visual appeal. Yum!

Storing Your Pumpkin Bundt Cake with Cream Cheese Frosting

Alright, so you’ve got some leftover Pumpkin Bundt Cake (if you’re lucky!). The best way to keep it fresh is to store it in the fridge. I usually just pop it in an airtight container, but you can also loosely cover it with plastic wrap. It’ll stay good for about 3-4 days. And honestly, it’s pretty darn good cold straight from the fridge! But if you want to warm it up a bit, a quick zap in the microwave does the trick!

Frequently Asked Questions About Pumpkin Bundt Cake with Cream Cheese Frosting

Got questions? I’ve got answers! Here are some of the most common things people ask me about this Pumpkin Bundt Cake with Cream Cheese Frosting. Don’t worry, I’ve got you covered!

Can I make this cake ahead of time?

Absolutely! This cake is actually even better the next day, if you can believe it! Just bake the pumpkin bundt cake, let it cool completely, and then store it (unfrosted!) tightly wrapped at room temperature for a day or two. You can whip up the cream cheese frosting right before serving. Easy peasy!

Can I freeze this Pumpkin Bundt Cake with Cream Cheese Frosting?

Yep! You can totally freeze this cake! I recommend freezing it *without* the frosting, though. Wrap the cooled cake really well in plastic wrap, then pop it in a freezer bag. It’ll keep for up to 2-3 months. When you’re ready to eat it, just thaw it overnight in the fridge and then frost it. Boom! Instant deliciousness!

What can I substitute for pumpkin pie spice?

No pumpkin pie spice on hand? No problem! You can make your own! Just mix together cinnamon, ginger, nutmeg, and allspice. I usually do something like 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice. But honestly, just eyeball it! It’ll be great!

My Pumpkin Bundt Cake with Cream Cheese Frosting is dry; what did I do wrong?

Oops! Dry cake is a bummer! The most common culprit is overbaking. Make sure you’re checking the cake with a skewer and not leaving it in the oven too long. Also, double-check your measurements – too much flour can also lead to a dry cake. And hey, sometimes ovens are just weird! If your oven tends to run hot, you might want to lower the temperature a bit.

Nutritional Information for Pumpkin Bundt Cake with Cream Cheese Frosting

Okay, so you wanna know the damage, huh? Keep in mind that these numbers are just an estimate! It really depends on the exact ingredients and brands you use, so don’t take it as gospel!

Enjoy Your Delicious Pumpkin Bundt Cake with Cream Cheese Frosting!

Alright, you did it! You made the most amazing Pumpkin Bundt Cake with Cream Cheese Frosting! Now go grab a slice (or two!) and enjoy! And hey, if you loved this recipe, be sure to leave a comment and rate it below! Oh, and don’t forget to share your gorgeous cake pics on social media! Happy baking!