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Pumpkin Pie Bundt Cake with slice taken out.
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Pumpkin Pie Bundt Cake

Pumpkin Pie Bundt Cake is full of the classic fall flavors. It's an easy cake batter to whip up and bakes up pretty enough for holiday gatherings! 
Course: Dessert
Keyword: pumpkin pie bundt cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 2 hours
Servings: 12 slices
Author: Heather

Ingredients

For the Cake:

For the Frosting:

Instructions

For the Cake:

  • Preheat oven to 350 degrees.
  • Grease a bundt pan liberally, making sure to get all the cracks and crevices.
  • In a large mixing bowl, or with stand mixer, whisk together the pumpkin, sugar, eggs, oil and vanilla until thoroughly combined and smooth.
  • Add in flour, soda, cinnamon, pumpkin pie spice, and salt.
  • Mix until just completely combined.
  • Pour cake batter into greased bundt pan and spread around evenly. Tap the pan on the counter a few times to remove any large air bubbles.
  • Bake on center rack in center of oven for 50-55 minutes or until a toothpick or cake tester inserted in center comes out clean.
  • Let cool in pan for 5 minutes (and only 5 minutes) before inverting to wire rack, plate or cake stand. Let cool completely before frosting.

For the Frosting:

  • Beat cream cheese until fluffy.
  • Add in powdered sugar and beat until combined.
  • Add in vanilla and milk. Add more milk to reach desired consistency if needed.
  • Beat for 1-2 minutes until frosting is light and fluffy.
  • Add frosting to piping bag or zip top bag, snip corner and frost cake as desired. Or using an offset spatula, spread frosting on top of cake.

Nutrition

Calories: 547kcal | Carbohydrates: 72g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 367mg | Potassium: 165mg | Fiber: 3g | Sugar: 55g | Vitamin A: 5491IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
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