Pumpkin Bundt Cake with Cream Cheese Frosting
User Reviews
4.7
Pumpkin Bundt Cake with Cream Cheese Frosting
Description
This Pumpkin Bundt Cake starts with a batter of all-purpose flour, baking soda, pumpkin pie spice, salt, sugar, oil, eggs, vanilla, and pure pumpkin puree. The ingredients combine to create a moist cake infused with warm autumn spices. Baking in a bundt pan provides a decorative shape with a soft crumb. After baking and cooling, the cake is topped with a cream cheese frosting made by beating cream cheese smooth and gradually adding confectioners' sugar, vanilla, and milk to reach a spreadable consistency. The frosting complements the spicy, moist cake with a smooth, creamy finish.
The cake is suitable for dessert or special occasions during pumpkin season. It pairs well with coffee or tea and can be served slightly chilled or at room temperature. Cooling the cake completely before frosting helps the frosting set without melting.
The recipe notes storing the covered cake refrigerated for up to three days. The cake can be served cold or allowed to come to room temperature according to preference. Using a 15-ounce can of pumpkin yields about 1 3/4 cups of puree, suitable for the recipe.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil or canola oil
- 3 egg at room temperature, large
- 2 teaspoons vanilla extract pure
- 15 ounces pumpkin not pie pilling, 100% pure
For the Cream Cheese Frosting:
- 4 ounce cream cheese at room temperature
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease a bundt pan (10 or 12 cup) and set aside.
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Transfer batter to prepared bundt pan.
- Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
- While the cake is cooling, make the the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Gradually add in confectioner's sugar and mix until combined. Mix in vanilla and milk. Beat until smooth. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
- Spoon frosting over cooled cake. Decorate with sprinkles, if desired. Cut into pieces and serve.
Notes
- Store covered in the refrigerator for up to 3 days to maintain freshness.
- Serve either cold or at room temperature depending on preference.
- One 15-ounce can of pumpkin puree equals approximately 1 3/4 cups, which works for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 329mg | 14% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 5701IU | 114% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
