Pumpkin Bundt Cake with Cream Cheese Frosting
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
12
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Course
Cake
Pumpkin Bundt Cake with Cream Cheese Frosting
Description
This Pumpkin Bundt Cake recipe uses common baking ingredients balanced with pumpkin puree for moisture and pumpkin pie spice for warmth. The batter is mixed by combining wet ingredients—oil, sugar, eggs—and alternating additions of dry flour mixture and pumpkin to maintain a smooth consistency. Baking in a prepared 10-inch bundt pan at 350°F for about an hour yields a golden, fully set cake with a soft crumb.
After cooling, the cream cheese frosting is prepared by blending softened cream cheese and butter until fluffy, then gradually incorporating sifted confectioners' sugar, vanilla extract, milk for desired spreading consistency, and optional pumpkin spice. This frosting adds a smooth, tangy contrast to the sweet spice cake.
The cake should be cooled completely before frosting to prevent melting. It keeps in the refrigerator for up to three days, best served after sitting at room temperature for about an hour to soften the frosting.
Ingredients
For the Cake
- 2 ¼ cups sugar
- 1 cup vegetable oil
- 3 egg large
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 can pumpkin puree 15 ounces, pure
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1 tablespoon butter softened, unsalted
- 1 ½ cup confectioners’ sugar sifted
- ½ teaspoon vanilla extract pure
- 1-2 tablespoons milk
- ¼ teaspoon pumpkin pie spice optional
Instructions
- Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended.
- Add eggs, one at a time, beating well after each addition.
- In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer batter to prepared bundt pan.
- Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean.
- Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting.
- For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy – about 2 minutes. Gradually add in confectioners’ sugar. Once the confectioners’ sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency. If desired, add pumpkin pie spice and mix until well-combined. Spoon over cooled cake.
Notes
- Store the frosted cake in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature for one hour before serving for best flavor and texture.
- Recipe adapted slightly from Taste of Home.
User Reviews
Overall Rating
4.4
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