Pumpkin bundt cake is a soft, moist and perfectly spiced pumpkin cake made in a bundt pan. Enjoy this pumpkin spiced bundt cake topped with a sweet, creamy and tangy cream cheese frosting.
In another large mixing bowl, add the oil, granulated sugar and light brown sugar. Whisk well to fully combined. Add in the eggs, pumpkin puree and vanilla extract. Whisk well to fully combined.
Add in the dry ingredients to the wet. Whisk well to fully combine the dry and wet ingredients. The mixture will look similar to a velvety cake batter. If you plan on adding chocolate chips or nuts, add them now. Pour the pumpkin cake batter into the prepared bundt pan.
Bake the cake for 45 - 60 minutes or until a toothpick inserted into the center of the moist pumpkin cake comes out with a few moist crumbs. Cool the cake in the bundt pan for 10 minutes. Invert onto a cooling rack or serving plate.
Add the room temperature cream cheese to a large mixing bowl. Using a flexible spatula, spoon or hand mixer, cream the cream cheese until smooth across the bottom of the bowl. Mix in the powdered sugar and vanilla until smooth and well combined.
Top or drizzle the cream cheese glaze to the completely cooled pumpkin cake. Allow about 1 hour for the glaze to set enough to slice the cake cleanly. Slice and enjoy.