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Pumpkin Bundt Cake

Pumpkin Bundt Cake

Pumpkin Bundt Cake is the perfect fall dessert. This recipe is easy to follow and yields a delicious cake that everyone will love. Serve this cake at your next gathering and watch it disappear!
Course Dessert
Cuisine American
Keyword bundt, cheesecake, glazed, pumpkin
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 259kcal


  • 1 bundt pan



  • 15.25 oz. yellow cake mix
  • 1 cup canned pure pumpkin puree
  • ½ cup water
  • cup vegetable oil
  • 1 tablespoon pumpkin pie spice
  • 4 eggs


  • 8 ounces cream cheese softened
  • cup granulated sugar
  • 1 egg


  • 4 ounces cream cheese softened
  • ¼ cup butter softened
  • 1 cup confectioner's sugar


  • Preheat the oven to 350 degrees.
  • Grease a 10-12 cup bundt pan. Set aside.
  • In a large mixing bowl combine the cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice.
  • Whisk until completely blended.
  • Lightly grease the bundt pan.
  • In a medium mixing bowl whisk the filling ingredients- cream cheese, granulated sugar, and egg until well combined and smooth.
  • Pour half of the pumpkin cake batter into the prepared bundt pan.
  • Add the cheesecake filling mixture on top of that.
  • Top with the rest of the cake batter.
  • Place the bundt pan on a baking sheet and then bake for 45 minutes or until a toothpick inserted comes out clean.
  • Cool the cake for 10 minutes before inverting it onto a wire rack to cool completely.
  • Once cool, prepare the glaze.


  • In a medium mixing bowl whisk together the cream cheese and butter until smooth.
  • Whisk in the confectioner's sugar.
  • If your glaze is too thick you can add a tablespoon of milk at a time until you reach your desired consistency.
  • Drizzle or spoon the glaze all over the cake before serving.


Tips and Tricks
  • Store cake in an airtight container for up to 3 days.
  • Do not skip placing your bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.
  • Make sure you are using pure pumpkin and not pumpkin pie mix.
  • You can use pumpkin pie spice or just cinnamon if that is what you have on hand.
  • The consistency of the glaze is totally up to your preference. If you like a thick glaze don’t add any milk. If you like a thinner glaze add a little milk - a little at a time. 


Serving: 1g | Calories: 259kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 288mg | Potassium: 99mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg | Net Carbohydrates: 36g