Pumpkin Bundt Cake with Cream Cheese Frosting
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4.7
138 reviews
Excellent
Pumpkin Bundt Cake with Cream Cheese Frosting
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Pumpkin Bundt Cake-this easy pumpkin bundt cake recipe is perfectly spiced, super moist, and finished with a luxurious cream cheese frosting. The perfect fall dessert!
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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 or canola oil
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 15 ounces 100% pure pumpkin (not pie pilling)
For the Cream Cheese Frosting:
- 4 ounce cream cheese, at room temperature
- 1 1/2 cups confectioner's 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
- Cover the cake and keep in the refrigerator for up to 3 days. Let cake come to room temperature before serving or enjoy it cold. I personally like it cold:) One 15-ounce can of pumpkin is about 1 3/4 cups of pumpkin, just in case you are using a larger can of pumpkin.
- Cover the cake and keep in the refrigerator for up to 3 days. Let cake come to room temperature before serving or enjoy it cold. I personally like it cold:) One 15-ounce can of pumpkin is about 1 3/4 cups of pumpkin, just in case you are using a larger can of pumpkin.
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Cholesterol
51mg
(17%)
Sodium
329mg
(14%)
Potassium
135mg
(4%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
5701IU
(114%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
138 reviews
Excellent
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