Dessertscelebratingsweets5.0
Pumpkin Bundt Cake
This perfect Pumpkin Bundt Cake is a crowd-pleasing dessert that is great for the holidays and the fall season. It is packed with pumpkin and warm spices and drizzled with cinnamon cream cheese icing. It's incredible!
👥 14 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 25 min🔥 Cook: 45 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
📝 Preparation Steps
1
Cake:
2
Preaheat
3
Preheat oven to 350°F with a rack in the center of the oven.
4
Dry ingredients
5
In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
baking soda1 teaspoonbaking powder2 teaspoons
6
Wet ingredients
7
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs, beat until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
large eggs3
8
Bake
9
Thoroughly grease a 12-cup bundt pan (I use nonstick baking spray with flour). Pour the batter into the pan and spread it into an even layer. Bake for ⏱️ 40-50 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for ⏱️ 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.
10
Frosting:
11
Frosting
12
Using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth and combined. Add powdered sugar, cinnamon, and vanilla, beating on low speed then increasing to high (scraping the sides and bottom of the bowl as needed). Once well combined, begin adding milk 1 tablespoon at a time until you reach your desired consistency. I used between 2-3 tablespoons, I wanted the frosting thin enough to drizzle. To frost the cake as I did, add the frosting to a piping bag with the edge snipped off (I did not use a tip). Beginning on the interior of the bundt, squeeze the frosting while bringing the bag up the cake and over the side, then back up again (in a back and forth-zigzag type of pattern). Store in the fridge or at cool room temp.
cream cheese (softened to room temperature)4 ozcinnamon1 teaspoon¼ teaspoon cinnamonmilk (a couple tablespoons) (to thin)
Nutrition Facts
calories
444 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
2 g
sugar Content
40 g
sodium Content
207 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
70 mg
carbohydrate Content
59 g
saturated Fat Content
9 g
unsaturated Fat Content
12 g
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