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–+ servings
sliced pumpkin bundt cake on a white cake stand

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 16 servings
Calories 433 kcal

Equipment

Ingredients
  

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
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