Pumpkin Bundt Cake with Cream Cheese Frosting

Bundt cakes are my jam. What’s not to love about a bundt cake? They are so simple and look beautiful! It’s basically one of life’s great secrets. You can look like a pro with cakes just by making sure you have a bundt pan. This Pumpkin Bundt Cake with Cream Cheese Frosting is right up there with my super popular Jewish Apple Cake when it comes to my Fall Go-To Desserts. Make it soon. Your loved ones…or coworkers…are going to LOVE it!

I feel like I mention this every time I make something pumpkin, but just in case you are new here, you need to know the easy, little secret ingredient to put in all things pumpkin that really makes them sing! Black pepper! Just a dash…it brings out the spices and basically does to them what lemon juice does to fish and chicken. Trust me. You’ve got to try it!

The other great thing about this cake is you don’t need a mixer or hand mixer to make it–just a whisk. Of course, you can use a mixer if you want, but I love it when I can just use elbow grease…makes me feel connected to my ancestors. 🙂 (Just make sure your brown sugar is soft, or it will be tough to whisk hard chunks into the batter.)

Tag me on social media, or send me a pic of your gorgeous bundt cake when you make it! I love to see what you’re making!

More Yummy Bundt Cakes

Step-by-Step Photos for How to Make Pumpkin Bundt Cake with Cream Cheese Frosting

Frequently Asked Questions about How to Make Pumpkin Bundt Cake with Cream Cheese Frosting

What is the best way to prepare the bundt pan so the cake comes out without sticking?

I use a generous amount of cooking or baking spray. Baking spray also has flour in it, and I always have good results when I use it. If you don’t have either of those, use a paper towel dipped in crisco or butter and generously spread it all over the pan, making sure to get it in all the creases. Then shake a few tablespoons of flour all over the pan, covering the shortening/butter.

Is it okay to use a mixer to make the cake?

Yes, it is. I like to whisk it together and love it when I can just use elbow grease. 🙂

Will the ground pepper make the cake spicy?

No, it will not. All you need is just a dash of pepper, which magically brings out all the other spices, and basically does the same thing that lemon juice does to fish and chicken. I also put pepper in the Best Pumpkin Pie and this Easy Pumpkin Slab Pie. Try it. You won’t be disappointed.

Is it better to use ground black pepper or pepper from a grinder?

I go back and forth depending on what is easier to grab out of my cupboard. It tastes great either way. If your grinder makes large pieces, you might want to go with the regular ground black pepper.

Can I use pumpkin pie spice in place of the called-for spices?

You can if that’s all you have on hand. However, the flavor of the cake will not be the same, but will still taste good.

What is the best way to frost a bundt cake?

I put big spoonfuls of the frosting on the top of the bundt cake. Then I use the back of a spoon to gently spread and press the frosting down and around all of the cake.

Baker’s Tools:

Pumpkin Bundt Cake with Cream Cheese Frosting

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Spongy pumpkin cake topped with creamy and delicious cream cheese frosting. A blend of delicious spices makes it the perfect Fall dessert.

Author: Slightly adapted from my Pumpkin Bundt Cake with Brown Butter Icing

Recipe type: Dessert/Fall/Pumpkin

Serves: 16

Ingredients

1¾ cup granulated sugar
½ cup brown sugar, not packed
¾ cup vegetable or canola oil
1 (15 ounce) can pumpkin puree
3 eggs
2½ cups all-purpose flour
1½ tsp ground cinnamon
1½ tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
¾ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
1/16 tsp ground pepper (a big pinch or about 5 cracks of black pepper from a grinder)
FROSTING:
1 (8 ounce) cream cheese, softened
½ cup butter, softened
3 cups powdered sugar

Instructions

Preheat oven to 350 degrees.
Spray a 12-cup bundt pan generously and completely with cooking spray and set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, oil, pumpkin puree, and eggs until completely smooth.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, ginger, salt, cloves, and pepper. Whisk together.
Next, pour the flour mixture into the pumpkin mixture and whisk together until smooth.
Pour the batter into the prepared bundt pan and bake for 55-60 minutes or until a toothpick comes out clean from the center.
Let the cake cool completely, and then make the frosting and frost it.
To make the frosting, use a hand mixer to mix the butter, cream cheese, and powdered sugar together. Mix until smooth and creamy, about 1-2 minutes.
To get the cooled bundt cake out of the pan, run a butter knife along all of the edges and also the center edges. Shake the pan gently to see if the cake is loosened. Invert the pan onto a large plate or cake tray.
Frost the cake by putting big spoonfuls of the frosting on the top of the bundt cake. Use the back of a spoon to gently spread and press the frosting down and around all of the cake.
Serve and Enjoy!