My Pumpkin Bundt Cake with Cream Cheese Frosting has become our family’s official kick-off-to-fall dessert. It’s simple, beautiful, and the whole house smells like pumpkin spice while it bakes. Every year, I make it at least three times before Thanksgiving even shows up. Fall baking in our house always feels a little magical. The air is crisp, the leaves are starting to fall, and my kitchen becomes the heart of everything. When October hits, I’m the mom who immediately starts pulling out all the cans of pumpkin I stocked up on in August because I couldn’t wait!
James loves anything pumpkin — he has this habit of sneaking “test slices” of whatever cake or bread I’m making before I’ve even finished photographing it. Ariya thinks anything with frosting is basically a party. Cameron loves anything that has the word cake in it lol
What is Pumpkin Bundt Cake with Cream Cheese Frosting (Easy Fall Dessert!)
This dessert is exactly what it sounds like — a tender, moist pumpkin-spice cake baked in a pretty bundt pan, cooled, and then covered with a sweet, slightly tangy cream cheese frosting that drips gorgeously down the sides.
It’s one of those recipes that feels special enough for holidays but simple enough for a random Tuesday when you just need a little fall happiness in cake form. And because it uses a boxed cake mix as the base, you skip half the measuring without skipping any flavor. The result? A pumpkin cake that tastes like you spent all afternoon making it — even though you didn’t.
Why This Recipe Works
This recipe is one of my go-to fall desserts because:
- It’s foolproof — the cake mix gives you the perfect texture every time.
- The pumpkin puree keeps it moist without making it heavy or dense.
- The cream cheese frosting balances the sweetness with just the right amount of tang.
- Bundt cakes are naturally pretty — no stacking layers or fancy decorating required.
- It’s quick — about 10 minutes of hands-on time and the oven does the rest.
It’s the dessert I make when I want fall flavors without the fuss of a layered cake or a pie crust.
Ingredient Breakdown: What They Do
Here’s what goes into this cake and why each ingredient matters:
- Spice cake mix (15.25 oz): The shortcut star of this recipe. You can swap in butter pecan or yellow cake mix, but spice cake gives you the best warm, cozy flavor.
- Pumpkin pie spice (2 tsp): Boosts the fall flavor even more with cinnamon, nutmeg, and cloves.
- Pumpkin puree (1 cup): Adds moisture, flavor, and that gorgeous pumpkin color. Make sure it’s 100% pumpkin, not pumpkin pie filling.
- Heavy cream (1 cup): Makes the batter rich and creamy. You can use whole milk, but the cake will be slightly less decadent.
- Melted butter (¼ cup): Butter adds flavor and helps keep the cake tender.
- Eggs (4 large): Structure and richness — they hold the cake together.
- Cream cheese spread (½ cup): The base for the frosting. Regular cream cheese works too but may need a touch more cream to thin it.
- Powdered sugar (2 cups): Sweetens the frosting and makes it smooth.
- Vanilla (1 tsp): Rounds out all the flavors in the frosting.
- Heavy cream for frosting (1–2 tbsp, optional): Adjusts the frosting consistency so it drips beautifully without sliding off completely.
- Chopped pecans (optional): A pretty garnish that adds crunch and looks so festive.
When to Serve
This cake shines at:
- Thanksgiving or Friendsgiving: Pumpkin desserts are basically mandatory.
- Halloween parties: Slice and serve after the kids come back from trick-or-treating.
- Fall potlucks: It’s easy to transport, and everyone loves it.
- Random chilly weekends: Sometimes you just need cake with your coffee on a Sunday morning.
Serve it with hot coffee, apple cider, or even a scoop of vanilla ice cream if you want to turn it into a real dessert moment.
Make Ahead & Storage Tips
This cake is perfect for making ahead because bundt cakes stay moist for days.
- Room temperature: Cover with a cake dome or wrap tightly and store for 2 days.
- Refrigerator: If frosted, refrigerate after 2 days or immediately if your kitchen is warm. It keeps for 4–5 days in the fridge.
- Freezer: You can freeze the cake (without frosting) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw at room temperature before frosting.
Pro tip: If freezing, slice it first so you can thaw individual pieces whenever you want a little treat.
Why You’ll Love This Recipe
- It’s beginner-friendly — no fancy baking skills required.
- Looks impressive on the table with minimal effort.
- Versatile — works for holidays, parties, or just because.
- Customizable — easy to change spices, frosting, or toppings.
- Crowd-pleaser — kids, adults, even picky eaters love it.
FAQ
Q: Can I make this cake without a bundt pan?
A: Yes, you can bake it in a 9×13-inch pan or two 8-inch round pans instead. The baking time will be slightly shorter, so start checking at the 30–35 minute mark. A bundt pan gives you that classic shape, but the flavor stays the same no matter what pan you use.
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely. Roast, puree, and strain fresh pumpkin to remove excess moisture before using. Just keep in mind that fresh pumpkin can be slightly more watery, so you may need to bake a few extra minutes.
Q: How do I keep the cake from sticking to the bundt pan?
A: Grease every nook and cranny thoroughly with baking spray or shortening + flour right before adding the batter. Let the cake cool for exactly 10 minutes before turning it out — too soon and it may break, too late and it might stick.
Q: Can I make the frosting thicker or thinner?
A: For a thicker frosting that spreads more like icing, use less heavy cream. For a thinner glaze that drips more, add extra cream one teaspoon at a time until you get the consistency you like.
Q: Does this cake need to be refrigerated?
A: If you’re serving it within 2 days, room temperature is fine. For longer storage, refrigerate to keep the frosting fresh. Bring it to room temperature before serving so the texture stays soft and tender.
Q: Can I add mix-ins like chocolate chips or nuts?
A: Yes! Mini chocolate chips, chopped pecans, or even dried cranberries are delicious in the batter. Toss them in a little flour first to prevent sinking.
Q: Can I double the recipe?
A: If you have two bundt pans, yes. Otherwise, bake one cake at a time so they cook evenly.
Q: Can I turn this into cupcakes or mini bundts?
A: Definitely. Reduce the bake time to about 18–22 minutes for cupcakes or 20–25 minutes for mini bundt cakes.
Variations & Substitutions
- Maple frosting: Swap the vanilla for pure maple syrup in the frosting for extra fall flavor.
- Brown butter frosting: Use browned butter in the frosting for a nutty twist.
- Apple-pumpkin version: Stir in 1 cup of finely diced apples to the batter.
- Coconut pumpkin: Add ½ cup shredded coconut to the batter for texture and sweetness.
Leftover Ideas
- Breakfast cake: A slice with coffee in the morning tastes like a bakery treat.
- Cake trifle: Layer cubes of leftover cake with whipped cream and pudding for an easy dessert.
- Cake pops: Crumble leftover cake, mix with frosting, roll into balls, and dip in chocolate.
Budget Breakdown
- Spice cake mix: $2
- Pumpkin puree: $1.50
- Eggs: $1
- Butter & cream: $2
- Cream cheese: $1.50
- Powdered sugar, vanilla, spices: $2
Total: About $10 for 12 servings → under $1 per serving
Why This Cake Always Makes My Thanksgiving Dessert Table
Every year when Thanksgiving rolls around, I go a little overboard with desserts — and honestly, I’m not even sorry about it. I like to make sure there’s something for everyone at the table. Usually, I bake at least three or four different desserts because, let’s be real, not everyone is a pumpkin pie person. Some love apple crisp, others want pecan pie, and then there are the chocolate fanatics.
That’s why this Pumpkin Bundt Cake with Cream Cheese Frosting has become a must-have on my Thanksgiving menu. It gives me that classic pumpkin flavor in a form that’s a little different from the usual pie, and the cream cheese frosting makes it feel rich and festive. Plus, bundt cakes look beautiful without requiring a ton of decorating time — which is a lifesaver when I’m juggling a turkey, sides, and a dozen other things in the kitchen.
By the time dinner is over, I love seeing the dessert table full of choices: pies, cookies, maybe a cheesecake, and this gorgeous pumpkin bundt cake front and center. It’s one more way to make the holiday feel special — and to make sure no one leaves without a slice of something they love.
Lightened-Up Version
- Use half Greek yogurt and half cream cheese for the frosting.
- Swap heavy cream for milk in both the batter and frosting.
- Use a sugar-free cake mix if you want to reduce sugar.
Reader Favorite Tips and Ideas
- “I added a teaspoon of maple extract to the frosting — game changer!”
- “We made it into mini bundt cakes for a baby shower and they were adorable.”
- “I used half the sugar in the frosting and it was still sweet enough for us.”
Troubleshooting Tips
- Cake stuck to the pan: Grease thoroughly and let cool exactly 10 minutes before inverting.
- Cake too dry: Overbaking is usually the culprit — start checking at 38 minutes.
- Frosting sliding off: Cake was too warm when frosted — cool completely first.
My Personal Kitchen Notes
I almost always toast the pecans before sprinkling them on top — it makes the flavor richer. I also like to add extra icing because who doesn’t love extra icing? Lastly, this cake tastes even better the next day because the spices have time to develop.
Nutrition Information (Per Slice, 12 Servings)
- Calories: ~320
- Protein: 4g
- Carbs: 40g
- Fat: 16g
- Sugar: 28g
- Fiber: 1g
My Final Thoughts
This Pumpkin Bundt Cake with Cream Cheese Frosting (Easy Fall Dessert!) is everything I want in a fall dessert — easy, cozy, beautiful, and full of pumpkin spice flavor. Whether you’re making it for Thanksgiving, a potluck, or just because it’s Tuesday and you love pumpkin as much as I do, it’s the kind of cake that brings people together around the table.
One bite, and it might just become your family’s favorite fall tradition too.
Fall Dessert Ideas
- Sheet Pan Pumpkin Pie
- Mini Apple Crisp Cheesecakes
- Apple Cider Whoopie Pies
- Swirled Pumpkin Cheesecake Bars
Pumpkin Bundt Cake
Ingredients
Cake:
- 1 15.25 ounce box spice cake mix
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup heavy cream
- ¼ cup ½ stick salted butter, melted
- 4 large eggs
Frosting:
- ½ cup cream cheese spread
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 Tablespoons heavy cream optional
- Chopped pecans optional garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit and set a 10-12 cup capacity bundt cake pan to the side. Wait to grease it.
- Whisk the cake mix and pumpkin pie spice in a large mixing bowl until combined.
- Add the pumpkin puree, heavy cream, melted butter, and eggs and mix well until smooth.
- Spray the cake pan thoroughly with baking spray or grease with shortening and flour, ensuring to get all the crevices completely.
- Pour the cake batter into the pan and gently tap it on the counter to remove air bubbles.
- Bake for 38-43 minutes or until the cake bounces back when gently tapped and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for exactly 10 minutes and then turn out onto a cake stand or serving plate.
- Cool the cake completely before frosting.
- To make the frosting, beat the cream cheese spread and powdered sugar in a medium-sized mixing bowl with a hand or stand mixer until well mixed. It will resemble a thick glaze or slightly runny frosting.
- Mix in the vanilla extract and, if necessary, gradually mix in 1-2 Tablespoons of heavy cream. You want a very thick glaze that barely runs.
- Spread the frosting on top of the cooled cake, allowing it to spread slightly down the sides but not to the bottom of the serving plate.
- Garnish with chopped pecans, optional, cut into slices, and serve.
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