Go Back
–+ servings
slice of pumpkin bundt cake with cream cheese frosting and chopped walnuts on top on a white marble platter.

Easy Pumpkin Bundt Cake

Published by Kate
This old fashioned recipe creates a super moist and tender, lightly spiced pumpkin cake. The cream cheese frosting takes it over the top!
5 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 590 kcal

Ingredients
  

For the cake:

  • 1½ cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 (15 oz) can pumpkin purée
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of cloves
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt

For the frosting:

  • 8 oz cream cheese, at room temperature
  • ½ cup (1 stick) butter, at room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • Pinch of salt
  • ¼ cup chopped walnuts

Instructions
 

  • Preheat oven to 350°F. Grease a bundt pan OR 13x9 inch pan with cooking spray.
  • In a large bowl, whisk together the oil and sugar. Add the eggs, and whisk to combine.
  • Whisk in the pumpkin, then fold in the remaining cake ingredients (cinnamon, ginger, nutmeg, cloves, flour, baking powder, baking soda, and salt) with a spatula. Stir just until combined.
  • Pour the mixture into the prepared pan. Bake for 30–35 minutes for the 13x9 inch pan, or 55–60 minutes for the bundt pan.
  • Let cool completely before frosting.
  • Once the cake is cool, place the cream cheese, butter, powdered sugar, vanilla, and pinch of salt in a large bowl. Mix with a handheld electric mixer until soft and creamy.
  • For the bundt cake, invert the cake onto a cake pedestal or serving platter. For the 13x9 inch cake, just leave it in the pan.
  • Frost the cooled cake, and top with the chopped walnuts.

Notes

You can replace the ginger, nutmeg, and cloves with 1 teaspoon of pumpkin pie spice. Keep the same amount of cinnamon in the recipe (2 teaspoons). 
Make it ahead: make and frost the cake up to 3 days ahead. Store tightly covered in the refrigerator. Bring to room temperature before serving. 
Freeze the cake for up to 3 months. It freezes more neatly unfrosted, but you can freeze slices of the frosted cake, too. Wrap slices in plastic wrap then place in a resealable freezer bag before freezing. 

Nutrition

Calories: 590kcalCarbohydrates: 69gProtein: 5gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 70mgSodium: 444mgPotassium: 127mgFiber: 2gSugar: 49gVitamin A: 4562IUVitamin C: 1mgCalcium: 66mgIron: 2mg
Keyword pumpkin bundt cake
Did You Make This Recipe?Please leave a star rating and comment below!