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

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


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


  • ½ cup plain Greek yogurt
  • 3 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1 ½ cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ¾ cup white flour
  • 3 oz cream cheese or Neufchatel cream cheese softened
  • 1 ½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • 2 teaspoons vanilla extract


  • 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 ½ c Greek yogurt, 3 eggs, ¼ c brown sugar (packed), ½ c white sugar, and 1 ½ 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 ½ teaspoon salt, 1 ½ teaspoon baking powder, ¾ 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 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.



  • 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.