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Pumpkin Bundt Cake with Cream Cheese Frosting
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Pumpkin Bundt Cake with Cream Cheese Frosting

How to make Pumpkin Bundt Cake with Cream Cheese Frosting ? It's the cake I've always made when a crowded guest comes.They like the taste, and I like it, and I'm sure you will.
Course Dessert
Cuisine international
Prep Time 30 minutes
Cook Time 1 hour
Calories 400kcal
Author Daisy

Ingredients

Pumpkin Cake

  • 2 1/4 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 15 ounces canned pumpkin

Cream Cheese Frosting

  • 4 ounces cream cheese at room temperature, 1/3 fat
  • 1 tablespoon unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon whole milk
  • ground cinnamon and nutmeg for topping

Instructions

Pumpkin Cake

  • Preheat the oven to 350 ˚F and spray a bundt pan liberally with Baker’s Joy.
  • In the bowl of a stand mixer with a paddle attachment, beat together the sugar and oil until well combined.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  • Whisk together the flour, soda, spices, and salt in a medium bowl.  Add the dry ingredients and pumpkin in alternating batches while the mixer in on low speed.
  • Once all the ingredients are well combined, pour the batter into the bundt pan evenly.
  • Bake for 60 minutes or until a skewer inserted comes out clean.
  • Let cool for 10 minutes in the pan and then remove the cake.  Allow to cool completely on a wire rack.

Cream Cheese Frosting

  • In the bowl of a stand mixer with a paddle attachment, beat together the butter and cream cheese.
  • Beat in the powdered sugar 1/2 cup at a time until light and fluffy.
  • Beat in the vanilla and milk until the frosting reaches the desired consistency.
  • Spread over the top of the cooled bundt cake and push the frosting over the edges.
  • Sprinkle the top lightly with cinnamon and freshly ground nutmeg.
  • Wrapped well the cake will keep for 3 days in the refrigerator.