Cakes & CupcakesNo. 3556 · The 2026 edition
Pumpkin Bundt Cake with Cream Cheese Icing
This festive pumpkin bundt cake is a perfect fall treat, featuring warm spices and a rich cream cheese icing that makes every slice a celebration of the season.
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A moist pumpkin bundt cake made with yellow cake mix, pumpkin puree, and warm spices like cinnamon, nutmeg, ginger, and cloves, studded with pecans and raisins. Topped with a smooth cream cheese icing made from cream cheese, butter, powdered sugar, and vanilla, this cake is a delightful autumn dessert.
Ingredients
Directions
- Heat your oven to 350°F. Lightly coat a bundt pan with cooking spray or butter, then dust it with flour to prevent sticking.
- In a large mixing bowl, whisk together the yellow cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and uniform.
- Fold the chopped pecans and raisins into the batter.
- Transfer the batter into the prepared bundt pan, spreading it evenly.
- Bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Let the cake rest in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the icing, beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- Once the cake has cooled, drizzle the cream cheese icing over the top.
