Pumpkin Cream Cheese Bundt Cake

October 13, 2016 By:
5 minutes
55 minutes
8 to 10 servings
It's the great pumpkin...but in a cake form. This cake is sure to be a show stopper at your fall gathering.



  1. Preheat oven at 350°. Mix eggs, sugar and oil in a large bowl; beat with an electric mixer on high speed until mixture is bright yellow and thick. Blend in pumpkin and set aside.
  2. In another bowl, whisk together flour, salt, baking soda and cinnamon. Add 1/2 cup of flour mixture at a time to the pumpkin mixture, blending well until it is fully incorporated. Pour batter into a lightly greased a Bundt® pan, bake for 30 minutes at 350° degrees, then reduce temperature to 325° degrees for an additional 20 to 25 minutes. Check for doneness. Repeat recipe to make two bundt cakes. Let cool completely.
  3. Frosting: Blend cream cheese, butter, vanilla extract, powdered sugar, and milk until smooth. Reserve 1/4 cup of frosting. Tint larger quantity to your desired shade of orange. Tint the remaining frosting green.
  4. Flip one cake and place upside down on a plate. Place second cake on top to create a pumpkin.
  5. Frost cakes with orange frosting. Frost ice cream cone and place it in the center to create the stem. Sprinkle with edible sprinkles.