Moist Pumpkin Bundt Cake with Cream Cheese Frosting

Why you’ll love this easy pumpkin bundt cake

• Simple and fast to prepare—about 10 minutes to mix the batter.
• Versatile—works in a standard bundt pan, mini bundt pans, or a 9×13-inch pan.
• Balanced fall spices without being overpowering—kid-friendly and crowd-pleasing.
• Finished with a creamy, easy cream cheese frosting that complements the pumpkin flavor.

1. Whisk eggs and sugar in a large bowl, then add oil and vanilla.

2. Fold in dry ingredients alternately with pumpkin puree, then transfer batter to a greased pan.

3. Bake until the top is set and edges are golden brown.

4. Cool in the pan 20 minutes, then invert to cool completely before frosting.

5. Beat cream cheese and butter, add powdered sugar and vanilla until light and fluffy.

6. Frost the cooled cake and optionally garnish with chopped pecans.

Recipe tips

• Don’t overmix after adding the flour—mix just until incorporated to keep the cake tender.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Adding chopped pecans on top gives a pleasant crunch and a more finished presentation.

Serving and storage

Serve: Slice and serve as a dessert. It pairs beautifully with coffee, hot tea, or warm apple cider. Garnish with chopped pecans if desired.

Storage: An unfrosted cake can sit at room temperature for up to 3 days in an airtight container. Once frosted, refrigerate after 24 hours at room temperature.

Freeze: Baked, unfrosted cake freezes well up to 3 months. Wrap tightly in plastic wrap and then place in an airtight container. Thaw in the refrigerator before frosting.

Easy Pumpkin Bundt Cake with Cream Cheese Frosting

Ingredients

Pumpkin cake

• 4 large eggs, beaten
• 2 cups sugar
• 1 cup neutral flavored vegetable oil (canola)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon table salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• 1 (15-ounce) can pumpkin puree (100% pumpkin)

Cream cheese frosting

• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 3 cups powdered (confectioners’) sugar
• 1 teaspoon vanilla extract
• Optional: ½ cup chopped pecans

Instructions

For the pumpkin cake

1. Preheat oven to 350°F (175°C). Generously grease a bundt pan and set aside.
2. In a large bowl, whisk together the beaten eggs and sugar until combined. Whisk in the oil and vanilla extract.
3. Sift together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients and pumpkin puree to the egg mixture alternately, beginning and ending with the dry ingredients. Stir until just combined—do not overmix.
4. Pour batter into the prepared pan and smooth the top. Bake at 350°F for 55–70 minutes (for a standard bundt pan) or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
5. When baked, remove the cake from the oven and cool in the pan on a wire rack for about 20 minutes. Invert the cake onto the rack, remove the pan, and allow the cake to cool completely before frosting.
6. Frost the cooled cake with the cream cheese frosting and sprinkle with chopped pecans if desired.

For the cream cheese frosting

1. In a mixer bowl fitted with a paddle or using a handheld mixer, beat the softened cream cheese and butter on high speed until light and fluffy.
2. Gradually add the powdered sugar and continue to beat on medium for 2–3 minutes until smooth and fluffy. Add the vanilla extract and mix until combined. If the frosting is too thin, add up to 1 cup more powdered sugar. To thin, add 1 tablespoon of milk or half-and-half at a time.
3. Spread the frosting over the cooled cake.

Notes

• Oil: Canola oil works well for moisture and a neutral flavor, but other neutral oils are fine.
• Frosting yield: The frosting recipe makes enough to generously frost a 9×13-inch cake; for a smaller cake you can halve the frosting.
• Texture: Avoid overmixing once the flour is added to maintain a tender crumb.
• Baking variations: Mini bundt cups bake in about 15–17 minutes; a 9×13-inch pan will take about 35–40 minutes.

Nutrition (approx. per serving)