Why Make This Recipe
Pumpkin Bundt Cake with Cream Cheese Frosting is a delightful dessert that celebrates the flavors of fall. It combines the moist, rich taste of pumpkin with warm spices, making it a perfect treat for any occasion, especially during the holidays. The creamy frosting adds a deliciously sweet touch that complements the cake beautifully. It’s easy to make, and anyone will love this lovely dessert that looks as beautiful as it tastes.
How to Make Pumpkin Bundt Cake with Cream Cheese Frosting
Ingredients
Dry ingredients:
- 3 cups (360 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet ingredients:
- 1 1/2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
Frosting:
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: 1-2 tbsp milk to reach desired consistency
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix.
- Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Then, beat in the powdered sugar and vanilla. If needed, add milk to reach your desired spreading consistency.
- Spread the frosting over the cooled cake and garnish with optional nuts or powdered sugar.
How to Serve Pumpkin Bundt Cake with Cream Cheese Frosting
Serve the Pumpkin Bundt Cake slices on a plate with a drizzle of additional frosting for an extra touch. It pairs wonderfully with a warm cup of coffee or tea and makes for a delightful dessert at family gatherings or potlucks.
How to Store Pumpkin Bundt Cake with Cream Cheese Frosting
To store the cake, keep it in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cake without frosting for up to 3 months. When ready to eat, let it thaw in the refrigerator overnight and frost it just before serving.
Tips to Make Pumpkin Bundt Cake with Cream Cheese Frosting
- Make sure to measure your flour correctly by spooning it into the cup and leveling it off to avoid a dense cake.
- Let the cream cheese and butter come to room temperature before making the frosting for a smoother texture.
- For an extra flavor boost, consider adding a handful of walnuts or pecans to the batter.
Variation
For a chocolate twist, you can add chocolate chips to the batter or use chocolate frosting instead of cream cheese frosting. You can also sprinkle some chocolate shavings on top for a decorative touch.
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works great! Just make sure it’s thick and not too watery.
2. Is there a gluten-free option for this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend. Adjust as needed based on the brand you choose.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. If the toothpick has wet batter, continue baking for a few more minutes.
This Pumpkin Bundt Cake with Cream Cheese Frosting is a must-try recipe that will have everyone coming back for seconds! Enjoy the delicious flavors and share with friends and family!
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Pumpkin Bundt Cake with Cream Cheese Frosting
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert celebrating fall flavors with moist pumpkin and warm spices topped with sweet cream cheese frosting.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: 1-2 tbsp milk to reach desired consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix.
- Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Then, beat in the powdered sugar and vanilla. If needed, add milk to reach your desired spreading consistency.
- Spread the frosting over the cooled cake and garnish with optional nuts or powdered sugar.
Notes
Ensure ingredients are at room temperature for the best results. Adjust sugar levels based on taste preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pumpkin cake, bundt cake, fall dessert, cream cheese frosting, holiday baking
