Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting

Best ever Pumpkin Bundt Cake – perfectly spiced and extremely moist, this lovely cake is a perfect fall dessert. The cinnamon cheese frosting makes it out of this world!

I am of the belief that pumpkin desserts are not to be served only during the fall season. They are way too darn yummy to only appear one time a year!!

I’ve taken this pumpkin bundt cake to potlucks right in the middle of summer, and I still get recipe requests. So I guess I’m not the only one who thinks pumpkin desserts aren’t only for autumn!

I love making bundt cakes, because they are so pretty, but aren’t much more work than a sheet cake. I tweaked a couple of my favorite pumpkin cake recipes to come up with this one.

Not only does it make a lovely presentation, it is fabulously moist and has a great cinnamon spice flavor.

THE BEST CINNAMON CREAM CHEESE FROSTING

In my opinion, no pumpkin cake is complete without cream cheese frosting.

I decide to experiment and try adding cinnamon to the cream cheese frosting for this cake. It turned out simply fantastic! Smooth, rich, and creamy, with just enough warm spice to make it irresistible.

Just try not to eat it by the spoonful, I dare you.

HOW TO MAKE PUMPKIN BUNDT CAKE

1. PREP – Let cream cheese and butter soften at room temperature. Spread a 12 cup bundt pan liberally with shortening, then sprinkle with flour. Tap the pan upside down over the sink to dump out the excess flour. (Or use Baker’s Joy spray.) Preheat your oven to 350°.
2. WET INGREDIENTS – In a large bowl, beat together the oil, pumpkin, and sugar. Beat in the eggs.
   
3. DRY INGREDIENTS – Whisk together the flour, baking soda, salt, cinnamon, and cloves. Add to the wet ingredients and beat just until there are no streaks of flour left.
4. BAKE – Pour batter into prepared pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean.
5. COOL – Let cake cool in the pan for about 10 minutes, then invert onto a wire rack. Cool completely before frosting.
6. FROST – Beat together the cream cheese and butter. Add the powdered sugar, cinnamon, and vanilla. Beat until smooth, adding milk as needed. Spread over just the top of the cake and let it run down the sides.

How to store leftover bundt cake?

It’s best if you have a large cake cover that you can just place over the top of the cake. If not, do your best to cover it well with plastic wrap.

I store the cake at room temperature and it lasts for 3-4 days. You can also store it in the refrigerator for 4-5 days.

Leftover cake is actually even more moist the next day, so it’s perfect for making ahead.

VARIATIONS:

• If you love your pumpkin with chocolate, you can add some mini chocolate chips with the dry ingredients, and frost with chocolate frosting.
• Instead of frosting, top each slice of cake with whipping cream.
• Add a tablespoon or two of orange zest, and frost the cake with orange cream cheese frosting. Sounds strange, but it’s so good!
• For a lighter cake, you can skip the frosting and just sprinkle the top of the cake with powdered sugar.

MORE TASTY PUMPKIN RECIPES:

• Pumpkin Blondies
• Zucchini Pumpkin Bread
• Pumpkin Cinnamon Roll Cake
• Pumpkin Cinnamon Rolls
• Pumpkin Cobbler
• Pumpkin Scone Recipe
• White Chocolate Chip Pumpkin Cookies

PUMPKIN BUNDT CAKE RECIPE

Cinnamon and cloves give this pumpkin spice bundt cake perfect fall flavor, and the cinnamon cream cheese frosting tops it perfectly. It’s so good you’ll want to make it all year long!