Pumpkin Bundt Cake
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Pumpkin Bundt Cake
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Deceivingly simple spiced pumpkin bundt cake is smothered in tangy cream cheese frosting for a beautiful fall-inspired dessert!
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Ingredients
- 2½ cups sugar
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons sour cream
- 1 cup canola oil
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Frosting
- 4 ounces cream cheese, room temperature
- 1½ cups confectioner's sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F. Lightly grease a 10-inch bundt pan and set aside.
- In a large bowl, beat sugar, pumpkin puree, sour cream, and oil until well blended. Add eggs, one at a time beating after each egg.
- In another bowl mix flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, cloves, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined well.
- Pour the batter into the prepared bundt pan and bake for 60-65 minutes (or until a toothpick inserted in the center comes out clean).
- Let cool for at least 10 minutes before transferring to a wire rack.
Frosting
- While cooling, make frosting by beating ingredients until smooth. Drizzle over warm cake.
- Once cool, dust with powdered sugar.
Equipments used:
Notes
- How do I Keep the Cake From Sticking?
- How to Store Plain Pumpkin Bundt Cake?
- How to Store Frosted Pumpkin Bundt Cake?
- Refrigerate. Due to the cream cheese frosting, the entire cake should be stored in the refrigerator. Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent drying out.
- Freeze. While it's possible to freeze, the texture of the frosting might change. It's best to enjoy the frosted cake within a few days.
- Choose the right pan. Opt for a high-quality, nonstick bundt pan.
- Prepare the pan. Generously grease and flour the pan. You can also use baking spray for added insurance.
- Cool completely. Allow the cake to cool completely in the pan before attempting to remove it. This prevents breakage.
- Gentle removal. Run a thin knife around the edges of the cake to loosen it from the pan. Invert the pan onto a serving plate and gently tap the bottom to release the cake.
- Short-term (2-3 days). Store at room temperature in an airtight container to maintain freshness.
- Longer-term (3-5 days). Wrap tightly in plastic wrap and refrigerate.
- Freezing. Wrap individually in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
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Serving
1g
Calories
424kcal
(21%)
Carbohydrates
70g
(23%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
44mg
(15%)
Sodium
280mg
(12%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
184IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 424kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 280mg | 12% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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