This easy pumpkin bundt 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 pumpkin bundt cake 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
This pumpkin bundt 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.
I love this cake because it's easy to make, packed with flavor, and is always a crowd pleaser. Of course, the 12-ish servings it makes is probably more than you'd like to make, while cooking for one. But this is great for a party, or it freezes well.
Ingredients
Scroll down to the pumpkin bundt cake recipe card for the amounts of each ingredient, but here's a quick description of what's in this recipe.
- Greek yogurt: adds protein, and moisture to make your cake super tender and delicious.
- Eggs
- Sugar
- Brown sugar
- Pumpkin puree: Use pumpkin puree instead of pumpkin pie filling as that has added sugar and spices, the flavor would be off with the rest of the ingredients in this recipe.
- Pumpkin pie spice
- Baking powder
- Whole wheat flour: You can just use all purpose flour, but I do like the combination of both for a slightly nutty flavor in your pumpkin bundt cake.
- All purpose flour
Instructions
Scroll down to the pumpkin bundt cake recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
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 bundt cake.
1. Start making your pumpkin bundt 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.
2. Beat together with hand mixer until ingredients are smooth. Set aside.
3. To a medium sized bowl, add pumpkin pie spice, salt, baking powder, white flour, and whole wheat flour. Whisk together.
4. Slowly add dry ingredients to wet ingredients, while mixing with hand mixer. Mix just until wet and dry ingredients are combined.
5. Spray bundt cake pan with cooking spray immediately before pouring batter into the pan.
6. Bake your pumpkin bundt 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.
7. 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.
8. 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.
9. Slice pumpkin bundt cake, then top each slice with some cream cheese whipped cream. Enjoy
Storage Tips
Cover baked cake with plastic wrap or a domed cake topper. It's best stored in the fridge because of the Greek yogurt. It should last about a week. Definitely store leftover cream cheese frosting in the fridge.
You can freeze individual slices of leftover pumpkin bundt cake for a few months. You should be able to freeze leftover frosting too, you may need to add a bit of powdered sugar or milk after it thaws to get a good consistency.
Substitutions/Tips
- You can use a stand mixer instead of a hand mixer for this pumpkin bundt cake recipe.
- Don't squeeze water from the pumpkin puree, it'll dry out the cake.
- 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 ounces cream cheese, ⅓ cup powdered sugar, and 1 Tablespoon vanilla extract.
- Neufchatel cream cheese can be substituted for the cream cheese, they can be used interchangably, I use them that way.
- Individually wrap pumpkin bundt cake slices to freeze for later.
- Other great add-ins: chocolate chips, nuts, crushed gingersnap cookies are all great added to this pumpkin bundt cake.
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, 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.
A cake, like this pumpkin bundt cake, pumpkin ice cream, pumpkin muffins, and pumpkin cheesecake/cheesecake bars are all great pumpkin dessert recipes.
Other good fall recipes
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Pumpkin: Curry Pumpkin Soup, Pumpkin Turkey Chili, No Bake Pumpkin Cheesecake Bars, Chai Latte with Pumpkin Spice
- 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 for One, Chocolate Waffles, a Shamrock Shake, or Bananas Foster Pancakes.
Did you make this pumpkin bundt cake? Leave me a comment & rating to share how it turned out!
Pumpkin Bundt Cake (with Greek yogurt)
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 cup pumpkin puree, ½ c white sugar, ½ cup Greek yogurt, 3 eggs, and ¼ cup brown sugar (packed), in large mixing bowl. Beat together with hand mixer until ingredients are smooth. Set aside.
- Add 1 cup whole wheat flour, ¾ cup white flour, 1 Tablespoon 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 ounces softened cream cheese to large mixing bowl. Mix on a low speed until it's softened and smooth. Next slowly add in 1 ½ cup heavy whipping cream to cream cheese.
- Then add ¼ cup powdered sugar and 2 teaspoons vanilla extract. Once cream cheese and whipped cream are incorporated, turn up speed to medium-high. Beat until soft peaks emerge.
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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Amy Gorin says
Great recipe! So moist and the flavors are cozy!
Rebecca says
thanks so much!