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Pumpkin Bundt Cake

This Pumpkin Bundt Cake is tender and moist with the perfect amount of pumpkin flavoring. Its cream cheese frosting has a tangy, yet sweet flavor that compliments the cake perfectly. Each bite melts in your mouth and leaves you wanting another. Trust me when I say that this is the cake you want to bring to that fall potluck or family dinner.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 10-12 servings 1x
  • Category: Dessert

Ingredients

Scale

Pumpkin Bundt Cake

  • 360 grams (3 cups) flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 396 grams (2 cups) sugar
  • 57 grams (1/4 cup) butter, softened
  • 99 grams (1/2 cup) vegetable oil
  • 3 large eggs, room temperature
  • 1 15 oz can of pumpkin puree

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 114 grams (1 cup) powdered sugar
  • 2 tbsp milk

Instructions

Pumpkin Bundt Cake

  1. Preheat oven to 350° F. Grease a 10-15 cup bundt pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
  3. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix the butter, sugar, and oil on medium-high until light and fluffy.
  4. Add eggs one at a time, followed by the pumpkin, scraping down the sides of the bowl with your spatula as needed.
  5. With the mixer on low, slowly add the flour mixture and mix just until combined.
  6. Pour batter into bundt pan, making sure to smooth it out so it is level. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
  7. Cool for 30 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out. Let the cake cool completely before topping with frosting.

Cream Cheese Frosting

  1. While the cake bakes, sift powdered sugar into a large bowl.
  2. Add cream cheese and cream together on medium-high until smooth.
  3. Scrape down the sides of the bowl before adding the milk and mixing until light and fluffy.
  4. Wrap your bowl of frosting in plastic wrap and place it in the fridge to chill.

Cake Assembly

  1. Once your cake has cooled, carefully drizzle the cream cheese frosting over the top of the cake.​ Use an offset spatula to gently smooth it out, letting it slowly drip down the sides in certain areas.
  2. Once frosted, let the cake chill for at least 30 minutes in the fridge before serving.
  3. Enjoy!

Notes

  • Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.

Keywords: pumpkin, bundt, cake, halloween, fall

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