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Heavenly Pumpkin Cake with Cream Cheese Frosting

Fall seems to make everyone go crazy for pumpkin! And while I am not someone who likes pumpkin flavored coffees or drinks, I do LOVE pumpkin baked goods - cakes, scones, muffins, etc. So when I remembered I had canned pumpkin in the pantry, I knew I had to find a pumpkin cake recipe and I am so happy with how it turned out that I had to share!

The original recipe came from, but I changed it up a bit to make it more of what I like. I then topped it with a delicious cream cheese frosting from Sugar Spun Run.

Servings: Makes one bundt cake


For the cake:

  • 2 cups white sugar

  • 1 1/4 cups butter (melted)

  • 1 teaspoon vanilla extract

  • 2 cups canned pumpkin

  • 5 New Frontier Farms fresh eggs

  • 2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 2 teaspoons baking soda

  • 1/4 teaspoon salt

  • 2 teaspoons ground cinnamon

For the frosting:

  • 1/2 cup butter (softened)

  • 8 oz cream cheese (softened)

  • 1 teaspoon vanilla extract

  • 4 cups powdered sugar


For the cake:

  1. Preheat oven to 350° F and grease bundt pan.

  2. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

  3. Combine sugar and butter in large mixing bowl with an electric mixer on low.

  4. Blend in vanilla and pumpkin, then beat in eggs one at a time.

  5. Gradually beat in flour mixture.

  6. Spread batter into prepared bundt pan.

  7. Bake in the preheated oven for 40 minutes or until a knife inserted into the center of the cake comes out clean.

  8. Allow cake to cool.

For the frosting:

  1. Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump free.

  2. Add vanilla extract and salt, stirring until well combined.

  3. With mixer on low, gradually add powdered sugar until completely combined.

  4. Frost cake once cake is completely cooled.

  5. Enjoy!

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