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October 25, 2019 Updated October 14, 2020 By Rebecca Desserts

Easy Pumpkin Cake Recipe

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pumpkin cake with cream cheese whipped cream with a slice cut out on a plate
pumpkin bundt cake with cream cheese whipped cream on top on a white plate

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. These pumpkin brownies are another great pumpkin option.

Pumpkin Bundt Cake on a white plate

[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]

How will this pumpkin cake make your life easier?

This recipe doesn’t require a ton of 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. And you 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 easy pumpkin cake recipe 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 pumpkin bundt cake?

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.

wet ingredients for pumpkin cake in a glass bowl

Start by Preheating oven to 350 degrees F. While oven is preheating, mix wet ingredients by mixing together 1/2 c Greek yogurt, 3 eggs, 1/4 c brown sugar (packed), 1/2 c white sugar, and 1 1/2 c pumpkin puree in large mixing bowl. Beat together with hand mixer until ingredients are smooth. Set aside.

Expert Tip: 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.

Expert Tip: No need to remove water from the pumpkin puree!

dry ingredients for pumpkin cake in a glass bowl

Add 2 tsp pumpkin pie spice, 1 1/2 tsp salt, 1 1/2 tsp baking powder, 3/4 c white flour, and 1 c whole wheat flour to a medium sized mixing bowl. Whisk together.

pouring dry ingredients into wet ingredients

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.

pumpkin cake batter in bundt pan

Expert Tip: 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!)

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.

whipped cream cheese in a glass bowl

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 1/2 c heavy whipping cream to cream cheese.

Expert Tip: Buy Neufchatel cream cheese, it’s lower in fat than regular cream cheese and tastes/has the same texture.

Then add 1/4 c powdered sugar and 2 tsp vanilla extract. Once cream cheese and whipped cream are incorporated, turn up speed to medium-high. Beat until soft peaks emerge.

soft peaks of cream cheese whipped cream

Expert Tip: 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.

Expert Tip: For the whipped cream, if you’d like to just use a whole pint container of whipped cream, add 4 oz cream cheese, 1/3 c powdered sugar, and 1 T vanilla extract.

Expert Tips

  • 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 be
  • 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, 1/3 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.

FAQ

What is pumpkin spice made of?

Pumpkin pie spice typically has cinnamon, nutmeg, ginger, cloves, and sometimes allspice in it. It’s typically used in baking, but can be used in other recipes as well.

What can be made with pumpkin?

curry pumpkin soup or pumpkin turkey chili. You can also make pumpkin muffins, pumpkin bread, pumpkin pancakes. The list goes on and on.

Do you refrigerate pumpkin cake?

Since there’s Greek yogurt & cream in the cake & frosting, definitely cover and refrigerate it. Your cake will also last longer if refrigerated.

pumpkin cake with cream cheese whipped cream with a slice cut out on a plate

What can I make with the leftover ingredients?

  • (pumpkin) curry pumpkin soup or pumpkin turkey chili.
  • (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 bundt cake with cream cheese whipped cream on top on a white plate
Print Pin
4.94 from 15 votes

Pumpkin Bundt Cake

This delicious pumpkin bundt cake is the perfect way to use fall’s favorite flavor
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 people
Author Rebecca

Equipment

  • Hand mixer
  • Large mixing bowl
  • medium mixing bowl
  • Measuring Cups
  • Measuring Spoons
  • Bundt cake pan
  • spatula
  • Toothpick

Ingredients

  • 1/2 cup plain Greek yogurt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 cup whole wheat flour
  • 3/4 cup white flour
  • 3 oz cream cheese or Neufchatel cream cheese softened
  • 1 1/2 cups heavy whipping cream
  • 1/4 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 1/2 c Greek yogurt, 3 eggs, 1/4 c brown sugar (packed), 1/2 c white sugar, and 1 1/2 c pumpkin puree in large mixing bowl. Beat together with hand mixer until ingredients are smooth. Set aside.
  • Add 1 T pumpkin pie spice, 1 1/2 tsp salt, 1 1/2 tsp baking powder, 3/4 c white flour, and 1 c whole wheat flour 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 1/2 c heavy whipping cream to cream cheese.
  • Then add 1/4 c powdered sugar and 2 tsp vanilla extract. Once cream cheese and whipped cream are incorporated, turn up speed to medium-high. Beat until soft peaks emerge.

Video

Easy Pumpkin Bundt Cake with Cream Cheese Whipped Cream

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, 1/3 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.

Want to get more single serving recipes delivered to your inbox? Click here to download my Single Serving Cookbook.

Categories: Desserts

About Rebecca

Welcome! Iโ€™m Rebecca, a food loving dietitian. On Nourish Nutrition, youโ€™ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

Previous Post: « Easy Dark Chocolate Halloween Bark with Quinoa
Next Post: 10 Minute Queso Dip »

Reader Interactions

Comments

  1. Jordin says

    October 28, 2019 at 10:00 am

    5 stars
    Super easy to make, and looks so moist and delicious! I need to try this recipe out ASAP

    Reply
    • Rebecca says

      October 28, 2019 at 9:01 pm

      yes you do!!!

      Reply
  2. Tisha says

    October 28, 2019 at 10:11 am

    5 stars
    This would be perfect for Thanksgiving with the family or friends!

    Reply
    • Rebecca says

      October 28, 2019 at 9:01 pm

      oh yes it would!

      Reply
  3. Angela says

    October 28, 2019 at 10:54 am

    5 stars
    LOVE this recipe! So delicious and easy to make. Definitely a keeper. Thanks so much for sharing ๐Ÿ™‚

    Reply
    • Rebecca says

      October 28, 2019 at 9:01 pm

      awesome! thanks

      Reply
  4. Ashley says

    October 28, 2019 at 11:00 am

    5 stars
    This recipe is so simple and super delicious!! Pumpkin bundt cake is a fall-time winner!!

    Reply
    • Rebecca says

      October 28, 2019 at 9:00 pm

      isn’t it?! it’s one of my faves

      Reply
  5. Deborah Brooks says

    October 28, 2019 at 3:28 pm

    It’s definitely pumpkin season! What a delish looking variation on the traditional pumpkin cake. Pinning this one!

    Reply
    • Rebecca says

      October 28, 2019 at 8:59 pm

      right?! we gotta enjoy it while we can

      Reply
  6. Leslie says

    October 28, 2019 at 6:22 pm

    5 stars
    I was so excited when I saw that you used cream cheese icing for this recipe! It’s my absolute favorite with pumpkin!!!

    Reply
    • Rebecca says

      October 28, 2019 at 8:59 pm

      yay! cream cheese frosting + pumpkin = gold

      Reply
  7. Lex @ Flecks of Lex says

    October 28, 2019 at 8:27 pm

    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!).

    Reply
    • Rebecca says

      October 28, 2019 at 8:59 pm

      oh that’s awesome! I ask the fridge question about different recipes a lot too!

      Reply
  8. Kalee says

    October 29, 2019 at 7:37 am

    5 stars
    Pumpkin Bundt Cake is one of my favorite Fall recipes ever! Yum! It’s perfect for Thanksgiving too!

    Reply
    • Rebecca says

      November 2, 2019 at 10:47 am

      yes totally!

      Reply
  9. Julie says

    October 29, 2019 at 3:32 pm

    5 stars
    I need this in my life! What a great cake for fall. Love your expert tips too.

    Reply
    • Rebecca says

      November 2, 2019 at 10:47 am

      thanks so much!

      Reply
  10. Angela says

    October 29, 2019 at 4:17 pm

    This looks really delicious! I love anything with pumpkin and I can’t wait to try and make this cake…YUM!!!

    Reply
    • Rebecca says

      November 2, 2019 at 10:46 am

      I love everything with pumpkin too! thanks

      Reply
  11. Amy Gorin says

    October 29, 2019 at 7:51 pm

    5 stars
    Great recipe! So moist and the flavors are cozy!

    Reply
    • Rebecca says

      November 2, 2019 at 10:44 am

      thanks so much!

      Reply
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MEET REBECCA

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Welcome! I’m Rebecca, a dietitian & lazy home cook. On Nourish Nutrition, you’ll find quick, delicious recipes for one person to get you excited to cook at home.

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