Pumpkin Bundt Cake with Cream Cheese Frosting

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| Last updated on:

September 2, 2025

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This tasty Pumpkin Bundt Cake is made with simple ingredients! Pumpkin puree, warm spices, and topped with a yummy cream cheese frosting. It tastes like Fall! Serve it as a dessert or a special treat with your afternoon tea or coffee.

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A pumpkin bundt cake with cream cheese glaze, missing one slice.

Every fall, my kitchen basically turns into a pumpkin spice factory. I’ve been known to have this cake cooling on the counter while a pot of coffee is brewing, and let me tell you, the smell alone is worth making it. My boys usually wander in “just to check” if it’s done, which is code for trying to sneak a slice before dinner.

This Pumpkin Bundt Cake is moist, rich, and packed with pumpkin spice flavor. The cream cheese frosting drips beautifully down the sides, making every slice look bakery-worthy without any extra effort.

Try my One Bowl Chocolate Bundt Cake, or my dreamy Lemon Bundt Cake too!

Step-by-step photos and instructions are below!

A slice of pumpkin bundt cake with cream cheese glaze on a plate, with the rest of the cake in the background.

What you’ll find in this post:

Why you’ll love this recipe

This pumpkin cake recipe brings all the cozy fall vibes and just the right amount of pumpkin spice. It’s the kind of dessert that feels special without being fussy.

Easy. Straightforward steps and simple ingredients you probably already have.
Moist. Pumpkin puree and sour cream keep every bite soft and tender.
Festive. That pretty Bundt shape makes it look like you spent hours in the kitchen.
Make-ahead friendly. Bake it the day before and frost when you’re ready to serve.
Customizable. Add nuts, chocolate chips, or swap in a different glaze to make it your own.

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I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

A pumpkin bundt cake with cream cheese glaze, missing a slice.

Key Recipe Ingredients

The full list of ingredients and amounts is found in the printable recipe card below.

Flour. Plain, all-purpose flour is used here. It gives the cake structure without making it heavy.
Baking powder and baking soda. These make your cake rise up nice and tall instead of staying flat. Make sure they’re fresh or you’ll end up with a sad, squat cake.
Pumpkin pie spice. This is the shortcut to fall flavor. It’s usually a mix of cinnamon, ginger, nutmeg, and cloves. If you don’t have any, make your own and your cake will be amazing.
Salt. Don’t skip it. A little salt makes all the flavors pop and keeps things from tasting too sweet.
Butter. I always use salted butter. If you’re using unsalted, add an extra ½ teaspoon of salt with the dry ingredients.
White sugar. Sweetens the cake and helps it stay moist. Regular sugar is perfect here with no need for anything fancy.
Eggs. Use large eggs for baking, preferably at room temperature.
Pumpkin puree. The star ingredient. It gives the cake that gorgeous pumpkin flavor and keeps it super moist. Make sure it’s pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices mixed in.
Sour cream. Adds a little tang and keeps the crumb extra soft. Greek yogurt works just fine if that’s what you’ve got.
Vanilla extract. Adds warmth and depth to the flavor. Use the real stuff if you can.
Cream cheese. Makes the frosting rich, creamy, and just tangy enough to balance all the sweetness.
Powdered sugar. Also known as confectioners’ sugar. Sweetens the frosting and gives it a smooth texture that’s perfect for drizzling.
Milk. Loosens up the frosting to the desired consistency so you can drizzle it easily. Any milk you have on hand will work.

How to make Pumpkin Bundt Cake (from scratch)

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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

Mix the pumpkin mixture: In another bowl, stir together the pumpkin puree, sour cream, and vanilla extract.

A glass bowl with flour, baking powder, baking soda, pumpkin pie spice, and salt. Text on the image says 'In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt'.

A bowl of pumpkin puree, a bowl of sour cream, and a bowl of creamed butter mixture. Text on the image says 'Combine the pumpkin puree, sour cream, and vanilla extract'.

Cream the butter and sugar: In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) beat the butter and sugar until light and fluffy, about 3–5 minutes.

Add the eggs: Beat in the eggs one at a time, mixing well after each addition.

A glass bowl with creamed butter and sugar, with a hand mixer resting inside. Text on the image says "Beat the butter and sugar together until light and fluffy, about 3-5 minutes".

A stand mixer bowl with batter and cracked eggs. Text on the image says 'Add eggs one at a time, beating after each addition'.

Combine everything: Add the dry ingredients to the butter mixture in batches, alternating with the pumpkin mixture, starting and ending with the flour mixture. Mix just until combined.

Fill the pan: Spoon the batter into the prepared bundt pan and smooth the top.

A glass mixing bowl filled with orange pumpkin cake batter. Text on the image says 'Alternate adding both flour and pumpkin mixtures to the creamed butter, sugar and eggs'.

A Bundt pan filled with pumpkin batter on a white countertop. Text on the image says 'Pour the batter into the prepared Bundt pan and smooth the top'.

Bake: Bake at 350°F for 40–50 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let the cake cool in the pan for 15 minutes, then invert the pan out onto a wire rack to cool completely.

A baked pumpkin Bundt cake still in the pan on a cooling rack. Text on the image says 'Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean'.

A pumpkin Bundt cake cooling on a wire rack. Text on the image says 'Cool in the pan 15 minutes, then invert onto a wire rack to cool completely'.

Make the frosting: Beat together the cream cheese, butter, powdered sugar, vanilla, salt, and milk until smooth.

Frost the cake: Drizzle the frosting over the cooled cake, letting it drip down the sides and into the center.

A glass bowl with smooth white frosting. Text on the image says 'Beat together cream cheese, butter, powdered sugar, vanilla, salt and milk'.

A pumpkin Bundt cake being drizzled with white frosting from a glass bowl. Text on the image says 'Drizzle the frost over the top of the cake letting the frosting fall down the sides and middle'.

Troubleshooting Guide – Common Problems and Solutions

Cake sticks to the pan. Make sure every ridge of the Bundt pan is coated with butter or nonstick spray, then dusted with flour. You can also use a baking spray that has flour in it for extra insurance. Let the cake cool for 15 minutes before turning it out — too soon and it may break, too late and it may stick.
Cake is dry. This usually means it was baked a little too long. Start checking for doneness at the 40-minute mark, and pull it as soon as a toothpick comes out clean or with just a few crumbs.
Frosting is too thin. Add powdered sugar a tablespoon at a time until you get the thickness you like.
Frosting is too thick. Whisk in milk a teaspoon at a time until it drizzles smoothly.
Cake sank in the middle. This can happen if the batter was overmixed or if the oven door was opened too early. Mix just until combined and resist peeking until it’s nearly done.

Frequently Asked Questions

Can I use a different pan?

Yes. A 12-cup bundt pan makes it pretty, but you can also use a tube pan or two loaf pans. Adjust the bake time and check for doneness.

Can I make this ahead?

Yes. Bake it the day before, wrap it well, and frost before serving.

What if I don’t have pumpkin pie spice?

Make your own! Here’s my pumpkin pie spice recipe.

Can I add mix-ins?

Absolutely. Try chopped pecans, walnuts, or chocolate chips.

Kylee’s Notes

Measure your flour the right way – spoon it into the measuring cup and level it off. Too much flour can make the cake dense.
Grease every little detail of the Bundt pan. Use butter or baking spray, then dust with flour so the cake releases cleanly.
Don’t overmix once you add the dry ingredients. Overmixing can make the cake tough.
Check for doneness at 40 minutes. Ovens vary, and you don’t want to risk drying it out.
Cool the cake completely before adding the frosting so it sets instead of melting.
If you want neat slices, chill the cake for 15–20 minutes after frosting, then cut with a sharp knife, wiping the knife between slices

How to store leftovers

Refrigerator: Keep in an airtight container in the fridge for up to 5 days. Let slices come to room temperature before serving so the texture is soft again.

Freezer: Wrap individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight.

If you want the cake to stay at its best, chilling is safest for food safety, but you can always bring it out 30 minutes before serving so it tastes like it just came off the counter.

More pumpkin recipes to love:

Pumpkin Cinnamon Rolls. Packed with pumpkin pie flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!
Pumpkin Cheesecake Cookies. These Pumpkin Cheesecake Cookies combine the rich flavors of pumpkin spice with a creamy cheesecake filling, creating a treat that is perfect for Fall, cozy gatherings or satisfying a sweet tooth.
Pumpkin Cream Cheese Muffins. These Pumpkin Cream Cheese Muffins are fluffy and moist with a sweet, creamy swirl baked right on top. A cozy fall breakfast treat!
Pumpkin Mousse. Light, fluffy, and full of pumpkin spice flavor. A no-bake fall dessert perfect for make-ahead holiday entertaining.

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