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Pumpkin Bundt Cake with Cream Cheese Frosting

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Pumpkin Bundt Cake with Cream Cheese Frosting

Reasons why I love bundt cakes: So simple. No layers. Make it all in 1 bowl. And even if the frosting is messy it still looks good!

This Pumpkin Bundt Cake with Cream Cheese Frosting is one of our favorite fall treats – soft and fluffy pumpkin cake (even delicious without frosting!) and creamy rich frosting. You’ll love this easy fall dessert.

Another thing I love about this cake is it’s so easy even your kids can make it! I love making doctored up cake mixes – they end up with the best consistency and they are so easy to throw together.

If you can, try to get this Heilala Vanilla Bean Paste for the frosting – it takes the vanilla to another level. If you don’t have it, you can use extract no problem, but this vanilla has become my favorite.

Pumpkin Bundt Cake with Cream Cheese Frosting


Pumpkin Bundt Cake

  • 1 box white cake mix
  • 1 4 ox. box vanilla pudding (dry)
  • 2 teaspoons ground cinnamon
  • 1 teaspoons pumpkin pie spice
  • 1/2 cup white sugar
  • 3/4 cup water
  • 3/4 cup pumpkin puree
  • 4 eggs
  • 1/2 cup sour cream

Cream Cheese Frosting

  • 1/2 cup butter, unsalted
  • 1 8oz. package cream cheese, softened
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla
  • 6-8 tablespoons milk, add as needed


Pumpkin Bundt Cake

  • Preheat oven to 350°F – spray a bundt pan generously with baking spray. Set aside.
  • Mix cake mix, dry vanilla pack, sugar, cinnamon, and pumpkin pie spice together in a large bowl.
  • Add water and pumpkin to the bowl. Mix all until well incorporated.
  • Then mix in eggs. Then add sour cream. Mix with spoon until well combined.
  • Pour into well-greased bundt pan.
  • Bake at 350°F for 55-60 minutes until cake springs back to the touch.
    Remove from oven. Let cool before frosting.

For Alternate Pan Sizes

  • Bake times for various pan sizes below:
    – 9×13 pan: bake at 325° F. for 40-45 minutes
    – 8/9 inch layer pans: bake at 350° F. for 35-45 mins
    Cake is done when middle springs back to the touch. Continue baking until your cake reaches this stage.

Cream Cheese Frosting

  • In a stand mixer whip butter and cream cheese as hard as the beater will go.
  •  Then turn down the speed and add the powdered sugar slowly, alternating with a bit of milk. Add vanilla. Continue adding powdered sugar and milk until you get a smooth consistency.
  • Spread evenly on the cake once cooled, and enjoy!

Click here to see my other cakes!

I hope you love this Pumpkin Bundt Cake with Cream Cheese Frosting as much as our family did! Be sure to let me know if you make this cake and tag me @plumstreetcollective on Instagram. Happy cake making!

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