Pumpkin Spice Bundt Cake

This yummy bundt cake is a perfect Fall dessert. It has an amazing pumpkin flavor and cream cheese frosting.

Preheat your oven to 350 and lightly grease and flour your bundt pan. I used a 9.75 inch non-stick pan.

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In a large mixing bowl or stand mixer beat 1/2 C butter,1/2 C vegetable oil, 1 1/4 C granulated sugar and 1/2 C brown sugar (packed)

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Mix in 3 large eggs. Then add in a 15 oz. can of pumpkin puree and 2 tsp. pure vanilla extract. Mix until smooth.

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Add in 2 1/2 C all purpose flour, 1 tsp baking soda, 2 tsp baking powder, 2 1/2 tsp pumpkin pie spice, 1 tsp cinnamon and 1/2 tsp salt. Mix until well combined.

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Pour into the prepared bundt pan and spread with a spatula until even. Bake at 350 for 40-50 minutes or until a toothpick inserted in the middle comes out clean.

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Allow the cake to cool in the pan for 10 minutes and then dump it out onto a wire cooling rack or cake stand. Cool completely before frosting.

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For the frosting, mix together 4 oz. cream cheese, 4 tbsp unsalted butter, 1/4 tsp cinnamon, 1/2 tsp vanilla, 1 1/2 C powdered sugar until smooth. If its too thick you can gradually add a little milk.

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If you have a frosting bag you can frost the cake with that. I don't so I added the frosting to a ziploc bag and cut the corner off. It worked perfectly.

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