Bundt Cake: Recipe for Pumpkin Cake with Cream Cheese Icing

Save this

Ah, fall, the season of crunchy leaves, cozy sweaters, and pumpkin-flavored everything. Today, I’m sharing my recipe for pumpkin cake with cream cheese icing—a cake so good, you’ll wish it was autumn all year round.

We love this time of year! If you love pumpkin desserts and fall spices as much as I do, you’ll love this pumpkin spice cake recipe. 

Pumpkin bundt cake with icing on a plate.
Photo Credit: Recipes From Leftovers.

This recipe for pumpkin cake with cream cheese icing makes a pretty and perfect fall dessert. It’s a moist pumpkin cake topped with a smooth and rich cream cheese icing. But the best part?

You can make it frugal by using leftovers. Yep, that half can of pumpkin puree you’ve got in your fridge after making pumpkin pie? Don’t let it go to waste! Learn why you should save room in your fall recipe collection for this gem.

Why You’ll Love This Easy Pumpkin Cake Recipe

A pumpkin bundt cake on a plate with a slice taken out.

This is the best pumpkin cake recipe because it has just seven ingredients.

It’s one of my favorite pumpkin recipes for baking with kids, perfect for anyone who is a first-time baker. (Baking is one of our regular fall homeschool activities.) The recipe is also easy to adapt to suit the cake pans you have on hand, so don’t worry if you don’t have a bundt cake pan. 

Tip: try this recipe one weekend, and the next, try my Carrot Bundt Cake recipe. It’s another Nothing Bundt Cakes copycat recipe and it’s really tasty.

Budget-Friendly and Fast

I love budget-friendly recipes like this one. You can make this delicious cake with leftover pumpkin puree and even the tail end of your cream cheese pack. And if you’re looking for a convenient pumpkin crumb cake recipe give this one a try.

With just a 5-minute prep time, you’ll have more time to enjoy those crisp autumn walks. And by the way, if you want a pumpkin-flavored crunchy snack, you’ll want to check out our homemade pumpkin chocolate biscotti recipe.

Fall Pumpkin Cake Recipe

Pumpkin has a deep-rooted history in American culture, especially during Thanksgiving, making this dish perfect for autumn family gatherings.

Pumpkin is also a great source of fiber and vitamin A so you’re getting some goodness with your treat.

Ingredients You’ll Need

The ingredients for making a pumpkin bundt cake.
Photo Credit: Recipes From Leftovers.

Here’s what you’ll need to make this homemade pumpkin cake. 

Want the printable recipe card? It’s down at the bottom of this post.

  • 1 1/2 cups self-rising flour. This eliminates the need for separate baking soda or salt, which binds the ingredients together and adds fluffiness.
  • 1 tsp baking powder. For that extra rise and soft texture. (Optional: Leave this out if you want the batter to be flatter, for example, if you want to make pumpkin bars.)
  • 1 cup of canned pumpkin puree, homemade pumpkin puree). (Pumpkin is the show’s star, so use your leftover pumpkin puree here.)
  • 1/2 cup of granulated sugar or, if you prefer, brown sugar
  • 1 tsp cinnamon 
  • 1 tsp nutmeg

These warm spices give this cake its signature fall flavor.

For the Cream Cheese Icing

Three bowls with icing sugar, butter, and pumpkin on a white surface.
Photo Credit: Recipes From Leftovers.

This is the best cream cheese frosting. 

Philadelphia Cream Cheese (4 oz or half pack) Rich and creamy, ideal for frosting.

Confectioners Sugar (3 tbsp) or powdered sugar.

How to Make It

Start by preheating your oven to 350°F and greasing a 12-inch Bundt pan with melted butter. 

Mix your dry ingredients in a large bowl: self-rising flour, baking powder, and spices. 

In another medium bowl, beat the eggs and sugar until they’re fluffy, then add the pumpkin puree. 

Next, fold the flour mixture (dry ingredients) into the wet ingredients until you’ve got a thick cake batter. Once you’ve done that, it’s just a matter of pouring the batter into your prepared pan and baking for about 50-55 minutes.

Note: you can also use this recipe to make 12 pumpkin cupcakes, pumpkin bars, or a pumpkin loaf.

If you prefer to use a stand mixer, add the dry ingredients to the bowl of a stand mixer. Then, use a separate bowl for the wet ingredients. Start mixing on a low speed, or you’ll have a pumpkin mess. (We learned that the hard way.)

Let the cake cool on a wire rack. 

While the cake is cooling, it’s time to whip up the cream cheese icing. With an electric mixer, beat the cream cheese for about a minute, add the sugar, and continue mixing for another minute. 

Slather the icing on the cooled cake, and voila. You’ve just nailed your recipe for Pumpkin Cake with Cream Cheese Icing.

Substitutions and Additions

A pumpkin bundt cake with icing on a plate.
Photo Credit: Recipes From Leftovers.

Upgrade your cream cheese icing with cinnamon cream cheese frosting. Add 1/2 teaspoon of cinnamon to the icing mixture.

Want to reduce the sugar content? Skip the icing and dust the cake with powdered sugar instead.

Beef up the pumpkin flavor with a 1/2 teaspoon of pumpkin spice.

Want more flavors of fall? Adding 1/4 teaspoon of ground cloves makes this delicious recipe taste a little more like a traditional spice cake.

Don’t have these individual spices on hand? Use two teaspoons of pumpkin pie spice instead.

For a tangy cream cheese frosting, add 1/4 teaspoon of lemon extract.

Turn this recipe for pumpkin cake with cream cheese icing into a small layer cake by baking it in two 8-inch cake pans. (Grease it with melted butter first.) 

Then, when cooled and removed from the pan, arrange your layers. Use a thin layer of cream cheese icing in the middle of the pumpkin cake and frosting the outside of it. So good!

FAQs

Pumpkin bundt cake with icing on a plate.
Photo Credit: Recipes From Leftovers.

Here are some commonly asked questions about this recipe for pumpkin cake with cream cheese icing.

How can I soften the cream cheese to room temperature quickly?

If you’ve just pulled your cream cheese from the fridge and need to use it ASAP, cut it into small cubes and spread them out on a plate. Leave them out for about 15 to 20 minutes so the cream cheese can warm to room temperature. You’ll find it softens much faster than a whole block would.

What’s the best way to store this pumpkin cake?

After you’ve enjoyed a slice (or two) of your Recipe for Pumpkin Cake with Cream Cheese Icing, it’s best to store the remaining cake in an airtight container. Keep it in the fridge for up to 5 days for maximum freshness.

Can I freeze this pumpkin cake, and how should I do it?

Yes, this cake freezes beautifully! To freeze, wrap the cake tightly in plastic wrap, then add another layer of aluminum foil for extra protection against freezer burn. Store it in an airtight container or a resealable plastic bag, which should keep well for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight before serving.

What should I serve with this pumpkin cake?

Wondering what to pair with your recipe for Pumpkin Cake with Cream Cheese Icing? 

Try one of these.

  • A warm cup of apple cider
  • Vanilla ice cream for an extra treat
  • A dollop of whipped cream
  • Freshly sliced apples for a crisp contrast

Enjoy!

From its budget-friendly ingredients to quick prep time, this recipe for Pumpkin Cake with Cream Cheese Icing is a no-brainer addition to your fall recipe lineup.

Not only is it pretty, delicious and budget-friendly, but it offers some nutritional benefits too. So, dig out that leftover pumpkin puree and put it to good use.

Yield: 1 cake

Recipe for Pumpkin Bundt Cake with Cream Cheese Icing

Pumpkin bundt cake with icing on a plate.

Discover our Recipe for Pumpkin Bundt Cake with Cream Cheese Icing—a fall favorite perfect for family gatherings. Easy to make and budget-friendly.

Prep Time 20 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 1/2 cups self-rising flour (1 1/2 cups) (This eliminates the need for separate baking soda or salt. )
  • 1 tsp baking powder
  • 1 cup of canned pumpkin puree of homemade pumpkin puree
  • 1/2 cup of granulated sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg

For Cream Cheese Icing

  • 4 ounces or 1/2 package of Philadelphia Cream Cheese
  • 3 tbsps Confectioners Sugar

Instructions

    Preheating your oven to 350°F. Greasing a 12-inch Bundt pan with melted butter.

    In a large bowl, mix your dry ingredients: self-rising flour, baking powder, and the spices.

    In another medium bowl, beat the eggs and sugar until they’re fluffy, then add the pumpkin puree.

    Now, fold the flour mixture (dry ingredients) into the wet ingredients until you’ve got a thick cake batter.

    Then pour the batter into your prepared pan and bake for about 50-55 minutes.

Let the cake cool on a wire rack.

While the pumpkin bundt cake is cooling, make the cream cheese icing.

With an electric mixer, beat the cream cheese for about a minute.

A the sugar, and continue mixing for another minute.

Ice the cake, and enjoy.

Notes

Substitutions and Additions

Add a little cinnamon to make cinnamon cream cheese frosting. Just mix in in 1/2 teaspoon of cinnamon to the icing mixture.

Want to reduce the sugar content? Skip the icing and dust the cake with powdered sugar instead.

Beef up the pumpkin flavor with a 1/2 teaspoon of pumpkin spice.

Want more flavors of fall? Adding 1/4 teaspoon of ground cloves makes this delicious recipe taste a little more like a traditional spice cake.

Don't have these individual spices on hand? Use two teaspoons of pumpkin pie spice instead.

For a tangy cream cheese frosting, add 1/4 teaspoon of lemon extract.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 157Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 241mgCarbohydrates 26gFiber 2gSugar 12gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Like this recipe? Pin it for later!

Pumpkin cake with cream cheese icing.
Pumpkin bundt cake recipe with crown cheese icing.

Save this

Leave a Reply

Your email address will not be published. Required fields are marked *