Pumpkin Cake with Cinnamon Cream Cheese Frosting

Best ever Pumpkin Bundt Cake . . . this pumpkin cake recipe is fantastic, and the cinnamon cheese frosting makes it out of this world!

I am of the belief that pumpkin desserts are not to be served only during the fall season. They are way too darn yummy to only appear one time a year!! So I made this pumpkin bundt cake and took it to a Relief Society (church ladies) dinner last week. I had several recipe requests, so I guess I’m not the only one who thinks pumpkin desserts aren’t only for autumn!

I love making bundt cakes, because they are so pretty, but aren’t much more work than a sheet cake. I tweaked a couple of my favorite pumpkin cake recipes to come up with this one. It is fabulously moist and has a great cinnamon spice flavor.

I decided to try adding cinnamon to the cream cheese frosting, and I thought it was a great addition. Just try not to eat it by the spoonful, I dare you.

If you have any leftovers, they are even more moist the next day. So, so yummy!!

For more pumpkin desserts, check out:

• Pumpkin Cinnamon Roll Cake
• Magic Pumpkin Cobbler
• Chewy White Chocolate Pumpkin Cookies

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Kara

Moist pumpkin bundt cake with the best cinnamon cream cheese frosting!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert: Cakes and Cupcakes

Cuisine American

Servings 16 servings

Calories 433 kcal

Equipment

• OXO Steel Pie Server
• Baker's Joy No-Stick Baking Spray with Flour, 5 oz (Pack of 3)
• Nordic Ware Pro Cast Original Bundt Pan, 12 Cup

Ingredients

  

1x2x3x

Cake:

• 1 cup oil
• 2 cups pumpkin puree not pumpkin pie filling
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1 Tbsp cinnamon
• 1 tsp cloves

Cinnamon Cream Cheese Frosting:

• 4 oz cream cheese softened
• ¼ cup soft butter
• 2 ½ cups powdered sugar
• ¼ tsp cinnamon
• 1 tsp vanilla extract
• 1 Tbsp milk if needed

Instructions

 

• Cake: Whisk together oil, pumpkin, and sugar. Beat in eggs. Add dry ingredients and mix well.
• Pour into a well greased and floured Bundt cake pan.
• Bake at 350° for 50-60 minutes or till toothpick comes out clean. Cool in pan 10 minutes, then invert on cooling rack. Cool completely and frost.
• Frosting: Beat cream cheese and butter till smooth. Beat in powdered sugar, cinnamon, and vanilla. If you need to add a little milk to achieve the right consistency, go right ahead.

Notes

-I often use light cream cheese, which is softer; then I don't need milk.

Nutrition

Serving: 1gCalories: 433kcalCarbohydrates: 60gProtein: 4gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 56mgSodium: 350mgPotassium: 129mgFiber: 2gSugar: 46gVitamin A: 5013IUVitamin C: 1mgCalcium: 43mgIron: 2mg

Keyword pumpkin bundt cake recipe

Tried this recipe?Let us know how it was!