This easy pumpkin cake recipe is a super moist bundt cake recipe made with Greek yogurt and topped with an easy and delicious cream cheese whipped cream. Make it for Halloween or another fall party.
[This recipe was originally posted in November 2016. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]
Table of contents
How will this pumpkin spice cake make your life easier?
This pumpkin cake recipe doesn't require many ingredients or any special/complicated instructions. The worst thing that could happen is that it breaks when you remove it from the pan, which happened to me.
If your cake breaks, just top it with the cream cheese whipped cream and all is well in the world. This recipe is also easy to cut in half and cook in either muffin tins or in a loaf pan.
Make sure to try these other pumpkin recipes: curry pumpkin soup, or pumpkin turkey chili.
Or these classic fall recipes to eat with your cake: apple pecan and kale salad, stuffed squash with beef & rice, pan seared pork chops with apples, and broccoli salad with grapes.
What makes this pumpkin bundt cake so good?
- Greek yogurt
- Eggs
- Sugar
- Brown sugar
- Pumpkin puree
- Pumpkin pie spice
- Baking powder
- Whole wheat flour
- White flour
How do I make this cake with cream cheese frosting?
If you're making the cream cheese whipped cream, take cream cheese out of fridge before you start getting your ingredients and making your pumpkin cake.
Start making your pumpkin cake by preheating oven to 350 degrees F. Add wet ingredients to large mixing bowl: Greek yogurt, eggs, brown sugar, white sugar, and pumpkin puree. Beat together with hand mixer until ingredients are smooth. Set aside.
To a medium sized bowl, add pumpkin pie spice, salt, baking powder, white flour, and whole wheat flour. Whisk together.
Slowly add dry ingredients to wet ingredients, while mixing with hand mixer. Mix just until wet and dry ingredients are combined.
Spray bundt cake pan with cooking spray immediately before pouring batter into the pan.
Bake your pumpkin cake in bundt pan for 30-35 minutes, until cooked through. Test with a fork or toothpick, it will come out clean when the cake is done.
Make cream cheese whipped cream by adding softened cream cheese to large mixing bowl. Mix on a low speed until it's softened and smooth. Next slowly add in heavy whipping cream to cream cheese.
Then add powdered sugar and vanilla extract. Once cream cheese and whipped cream are incorporated, turn up speed to medium-high. Beat until soft peaks emerge.
Substitutions/Tips
- You can use a stand mixer instead of a hand mixer for this pumpkin cake recipe.
- Don't squeeze water from the pumpkin puree.
- You can use butter or oil to oil your bundt pan. Just add it right before adding the batter or the cake might stick (watch the video, it happens!)
- For the whipped cream, if you'd like to just use a whole pint container of whipped cream, add 4 oz cream cheese, ⅓ c powdered sugar, and 1 T vanilla extract.
- Neufchatel cream cheese can be substituted for the cream cheese.
- Individually wrap cake slices to freeze for later.
- Other great add-ins: chocolate chips, nuts, etc.
FAQ
You should refrigerate this cake because of the Greek yogurt in the cake and cream cheese frosting. Refrigerating the cake will also help preserve the flavor, just keep it in an airtight container so it doesn't dry out as quickly.
You can make this pumpkin cake, Curry pumpkin soup and pumpkin turkey chili with canned pumpkin. You can also make pumpkin muffins, pumpkin bread, pumpkin pancakes. The list goes on and on.
What can I make with the leftover ingredients?
- Pumpkin: curry pumpkin soup or pumpkin turkey chili.
- Cream Cheese: Creamy Mushroom and Chicken Rice, Jalapeno Artichoke Dip, and BLT Bagel.
- Whipping cream: Add leftovers to a creamy soup like this sweet potato soup, or make extra whipped cream to top chocolate pudding, waffles, chocolate waffles, a shamrock shake, or bananas foster pancakes.
Did you make this pumpkin cake? Leave me a comment & rating to share how it turned out!
Pumpkin Cake
Equipment
- Hand mixer
- Large mixing bowl
- medium mixing bowl
- Measuring Cups
- Measuring Spoons
- Bundt cake pan
- spatula
- Toothpick
Ingredients
- 1 ½ cup pumpkin puree
- ½ cup granulated sugar
- ½ cup plain Greek yogurt
- 3 large eggs
- ¼ cup brown sugar packed
- 1 cup whole wheat flour
- ¾ cup white flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 3 oz cream cheese or Neufchatel cream cheese softened
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- NOTE: if making cream cheese whipped cream, take cream cheese out of fridge and let it sit out at room temperature for at least an hour or 2
- Start by Preheating oven to 350 degrees F. While oven is preheating, mix wet ingredients by mixing together 1 ½ c pumpkin puree, ½ c white sugar, ½ c Greek yogurt, 3 eggs, and ¼ c brown sugar (packed), in large mixing bowl. Beat together with hand mixer until ingredients are smooth. Set aside.
- Add 1 c whole wheat flour, ¾ c white flour, 1 T pumpkin pie spice, 1 ½ teaspoon salt, and 1 ½ teaspoon baking powder to a medium sized mixing bowl. Whisk together.
- Slowly add dry ingredients to wet ingredients, while mixing with hand mixer. Mix just until wet and dry ingredients are combined.
- Spray bundt cake pan with cooking spray immediately before pouring batter into the pan.
- Bake in bundt pan for 30-35 minutes, until cooked through. Test with a fork or toothpick, it will come out clean when the cake is done.
- Make cream cheese whipped cream by adding 3 oz softened cream cheese to large mixing bowl. Mix on a low speed until it's softened and smooth. Next slowly add in 1 ½ c heavy whipping cream to cream cheese.
- Then add ¼ c powdered sugar and 2 teaspoon vanilla extract. Once cream cheese and whipped cream are incorporated, turn up speed to medium-high. Beat until soft peaks emerge.
Video
Notes
- Make sure to take cream cheese out at least an hour before you make the whipped cream. This will give it time to soften. Find a warm spot on your oven to speed up the process. (if you don't soften the cream cheese the whipped cream will have small chunks of cream cheese in it, no matter how long you beat it)
- If you have one, use a stand mixer to mix together wet ingredients. Use the stand mixer instead of the hand mixer in the instructions. If you have neither, use a good whisk.
- No need to remove water from the pumpkin puree!
- You can use butter or oil to oil your bundt pan. Just add it right before adding the batter or the cake might stick (watch the video, it happens!)
- For the whipped cream, if you'd like to just use a whole pint container of whipped cream, add 4 oz cream cheese, ⅓ c powdered sugar, and 1 T vanilla extract.
- Buy Neufchatel cream cheese, it's lower in fat than regular cream cheese and tastes/has the same texture. To know if you've got soft peaks, lift up your hand mixer (turned off) and if the whipped cream stands up like cones, it's ready. If it looks like it's melting into the rest of the cream, it needs to be mixed longer.
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Jordin says
Super easy to make, and looks so moist and delicious! I need to try this recipe out ASAP
Rebecca says
yes you do!!!
Tisha says
This would be perfect for Thanksgiving with the family or friends!
Rebecca says
oh yes it would!
Angela says
LOVE this recipe! So delicious and easy to make. Definitely a keeper. Thanks so much for sharing 🙂
Rebecca says
awesome! thanks
Ashley says
This recipe is so simple and super delicious!! Pumpkin bundt cake is a fall-time winner!!
Rebecca says
isn't it?! it's one of my faves
Deborah Brooks says
It's definitely pumpkin season! What a delish looking variation on the traditional pumpkin cake. Pinning this one!
Rebecca says
right?! we gotta enjoy it while we can
Leslie says
I was so excited when I saw that you used cream cheese icing for this recipe! It's my absolute favorite with pumpkin!!!
Rebecca says
yay! cream cheese frosting + pumpkin = gold
Lex @ Flecks of Lex says
Not only does this recipe look amazing, but I love how you answer all of the questions I would have when I make it (like whether to put it in the fridge!).
Rebecca says
oh that's awesome! I ask the fridge question about different recipes a lot too!
Kalee says
Pumpkin Bundt Cake is one of my favorite Fall recipes ever! Yum! It's perfect for Thanksgiving too!
Rebecca says
yes totally!
Julie says
I need this in my life! What a great cake for fall. Love your expert tips too.
Rebecca says
thanks so much!
Angela says
This looks really delicious! I love anything with pumpkin and I can't wait to try and make this cake...YUM!!!
Rebecca says
I love everything with pumpkin too! thanks
Amy Gorin says
Great recipe! So moist and the flavors are cozy!
Rebecca says
thanks so much!