Pumpkin Cake with Cinnamon Cream Cheese Frosting

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

Pumpkin Bundt Cake with cinnamon cream cheese frosting.

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.

Recipe for Pumpkin Bundt Cake with cinnamon cream cheese frosting. To die for!

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.

The best Pumpkin Bundt Cake ever!If you have any leftovers, they are even more moist the next day. So, so yummy!!
Seriously the best Pumpkin Cake I have ever tasted!

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Yield: 16 servings

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Pumpkin Cake with Cinnamon Cream Cheese Frosting
Moist pumpkin bundt cake with the best cinnamon cream cheese frosting!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • Cake:
  • 1 cup oil
  • 2 cups pumpkin
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp cinnamon
  • 1 tsp cloves
  • Cinnamon Cream Cheese Frosting:
  • 4oz cream cheese, softened
  • 1/4 cup soft butter
  • 3 cups powdered sugar
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • Milk if needed


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.

I usually use light cream cheese, which is softer than regular cream cheese, so I never need to add the milk.

For more pumpkin desserts, check out:

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


  1. Ha! I ran out of oil and added 1/2 applesauce to finish the cup. I just saw I left out a cup of sugar completely by accident, and it turned out great! Used white sugar and 1/2 white 1/2 wheat flower. This is my second time making this cake.
    Thanks! I just wonder if I need to refrigerate leftovers

  2. Kara your cake is beautiful and looks absolutely delicious!

  3. That looks and sounds great! Thanks for sharing!

  4. Mmmmm this sounds so yummy, thanks!

  5. Oh my goodness. This looks soooo good. I think I NEED to make it!

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