Pumpkin Bundt Cake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
1 hr 35 mins
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Total Time
1 hr 55 mins
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Servings
12 servings
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Calories
572 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Bundt Cake
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This tender pumpkin cake has the perfect balance of spices, pumpkin, and brown sugar for subtle caramel notes, all topped with frosting!
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Ingredients
For the Bundt Cake
- 3 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2½ tsp pumpkin spice
- ½ tsp salt
- 1 cup vegetable or canola oil
- 15 oz pumpkin puree
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 4 oz cream cheese softened
- 1 tbsp unsalted butter softened
- 1½ cup confectioners’ sugar sifted
- ½ tsp pure vanilla extract
- 1-2 tbsp milk
To Garnish (Optional)
- 1 cup toasted pecans or walnuts roughly chopped
- ½ cup chocolate chips
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Instructions
For the Bundt Cake
- Preheat the oven. Preheat the oven to 350 degrees Fahrenheit and grease a large (10-cup) bundt pan with cooking spray or butter and flour the pan tapping out any excess flour. Make sure you grease all the crevices of the bundt pan.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, pumpkin spice and salt in a medium mixing bowl.
- Mix the wet ingredients and sugar. Whisk together the oil, pumpkin puree, brown sugar, granulated sugar, eggs and vanilla extract in a large mixing bowl. Whisk until just combined.
- Combine wet and dry ingredients. Gradually, add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter. Transfer the batter to the prepared bundt pan smoothing out the top with a spatula or tapping it against the counter a few times.
- Bake and cool. Bake for 60 to 70 minutes or until a cake tester or a wooden skewer inserted into the center of the cake comes out clean. Remove from the oven and cool on a wire rack for about 15 minutes, then turn it out onto a cake plate or wire rack to cool completely before frosting.
For the Cream Cheese Frosting
- Beat the cream cheese. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl if using an electric mixer, combine the cream cheese and the butter and beat until light and fluffy.
- Add the remaining ingredients. Gradually, add the sifted confectioners’ sugar and mix on medium speed until creamy and smooth. Mix in the milk and vanilla extract. If the frosting appears too thick or too thin, add additional milk or confectioners’ sugar until the desired consistency is reached.
- Frost. Spoon over the top of the cool bundt cake. Sprinkle with nuts or chocolate chips if desired (optional).
Nutrition Information
Show Details
Calories
572kcal
(29%)
Carbohydrates
79g
(26%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
208mg
(9%)
Potassium
238mg
(7%)
Fiber
2g
(8%)
Sugar
51g
(102%)
Vitamin A
5770IU
(115%)
Vitamin C
2mg
(2%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 208mg | 9% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 5770IU | 115% |
| Vitamin C | 2mg | 2% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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