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Pumpkin Bundt Cake

This Pumpkin Bundt Cake was a huge hit the first time I served it and it has been frequently requested since then. The cake alone is amazing but I think the pumpkin seed brittle takes it right over the top!

Course Dessert
Cuisine American
Keyword bundt cake, pumpkin
Prep Time 7 minutes
Cook Time 50 minutes
Total Time 57 minutes
Servings 12
Calories 432 kcal


For cake:

  • 3 cups Bisquick
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/4 cup butter
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 cup milk
  • 4 eggs
  • 1 can pumpkin (16 oz.)

For frosting:

  • 4 ounces cream cheese
  • 2 cups icing sugar
  • 1 teaspoon milk add extra a little at a time if needed to thin the frosting down


  1. Preheat oven to 350 degrees F. Grease and flour the Bundt pan.
  2. Simply beat together all cake ingredients for 3-5 minutes until smooth.
  3. Bake for 50 minutes, until a toothpick poked in the center comes out clean.
  4. Allow cake to cool for 10 minutes.
  5. Place a serving platter upside down on top of the Bundt pan. Flip the cake and plate over and remove the pan.
  6. For the frosting: Beat together all ingredients. Drizzle over the cake.
  7. I like to garnish the cake with pieces of pumpkin seed brittle. Yum!
Nutrition Facts
Pumpkin Bundt Cake
Amount Per Serving (1 g)
Calories 432 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 76mg25%
Sodium 476mg21%
Potassium 113mg3%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 58g64%
Protein 5g10%
Vitamin A 345IU7%
Vitamin C 1mg1%
Calcium 96mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.