Pumpkin Bundt Cake with Cream Cheese Filling
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pumpkin cake bundt with a rich cream cheese filling and frosting that tastes like autumn dessert. Perfect for holiday tables or anytime you want the flavor of pumpkin pie in cake form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 6 tablespoons butter (unsalted, at room temperature)
- 1½ cup brown sugar (packed)
- 3 large eggs
- ¾ cup buttermilk
- 1 cup pumpkin (canned)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 8 ounce cream cheese (softened at room temperature)
- ¼ cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 ounce cream cheese (softened at room temperature)
- 3 tablespoons milk (plus more as needed)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 373mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 373MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.