Pumpkin Bundt Cake
User Reviews
5
Pumpkin Bundt Cake
Description
The Pumpkin Bundt Cake brings together melted salted butter, sugar, eggs, pumpkin puree, sour cream, milk, and vanilla extract for a moist batter. Flour is combined with ground cinnamon, cloves, nutmeg, ginger, baking soda, and baking powder to create a spiced profile typical of pumpkin desserts. The batter is baked in a Bundt pan until a tender crumb forms.
The cream cheese frosting includes room-temperature cream cheese, milk, powdered sugar, and cinnamon, adding a rich and slightly tangy topping that complements the cake's warmth and spices.
This cake's texture balances moistness from the pumpkin and sour cream with a soft crumb. Serving it at room temperature showcases the frosting’s creamy texture. The cake can be made a day ahead or frozen, and leftovers keep well either wrapped at room temperature or refrigerated.
Planning in advance is beneficial for best flavor and ease of serving, and frosting just before serving preserves its texture.
Ingredients
- ½ cup butter melted, salted
- 1 ½ cup sugar
- 4 egg room temperature, large
- 14 oz pumpkin 1 can, puree
- ½ cup sour cream
- ¼ cup milk whole
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- ¾ tsp ground gloves
- ¾ tsp ground nutmeg
- ¾ tsp ground ginger
- ½ tsp baking powder
- ½ tsp baking soda
Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- ¼ cup milk whole
- 1 ½ cup powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350 Fahrenheit and prepare your Bundt pan by wiping it down with butter, or by spraying it with nonstick cooking spray.
- In a large bowl with a hand mixer or in a stand mixer, combine your melted butter and sugar. On medium speed, whisk the ingredients together until they are homogenous.
- Add all of the eggs and mix again on medium speed until the mixture is smooth.
- Add the sour cream, vanilla, milk, and pumpkin puree to the mixture and whisk on high speed until the mixture is smooth and the pumpkin puree is fully incorporated into your mixture.
- Slowly add the flour, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder while constantly stirring the ingredients together until you have a smooth batter.
- Pour your batter into the prepared Bundt pan and bake for 45-50 minutes. Allow the Bundt cake to cool for 10 minutes before frosting.
- Assemble the frosting by whipping together the cream cheese, whole milk, powdered sugar, and ground cinnamon until the ingredients are homogenous and no clumps remain. Place the frosting in a pipping bag or a Ziploc bag with the corner cut off and frost your cake in whatever pattern you would like. Serve and enjoy!
Notes
- You can prepare the Pumpkin Bundt Cake a day before serving; cool it completely and wrap tightly, then frost just before serving.
- The cake freezes well for up to two months; wrap tightly and thaw at room temperature before frosting.
- Leftovers can be stored at room temperature for a couple of days if wrapped tightly or refrigerated for longer freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 210mg | 9% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 5794IU | 116% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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