Pumpkin Bundt Cake

5 from 1 vote

This pumpkin bundt cake with homemade cream cheese frosting is what dreams are made of! It's incredibly moist and loaded with all the pumpkin spice flavor.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: pumpkin bundt cake

Servings: People

Author: Alyssa Rivers

Ingredients

1 ½ Cup Granulated Sugar
1 (15 ounces) can Pumpkin Puree
1 Cup Vegetable Oil
4 large Eggs
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Ginger
½ Teaspoon Ground Cloves
¼ Teaspoon Salt

Cream Cheese Frosting

4 ounces Cream Cheese Softened
¼ Cup Unsalted Butter softened
1/2 teaspoon vanilla extract
¼ teaspoon salt
2 Cups Powdered sugar
2-3 Tablespoons Milk

Instructions

Preheat the oven to 350°. Grease a 10 cup bundt pan and set it aside.
In a large bowl, beat together the sugar, pumpkin, oil, and eggs until fully combined.
In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients in with the pumpkin mixture and mix until fully combined.
Pour the batter into the bundt pan and bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake bounces back when gently pressed on.

Cream Cheese Frosting

Beat the cream cheese, butter, vanilla, and salt until smooth. Add the powdered sugar until smooth. If needed, add 1-2 tablespoons of milk to get a fairly runny consistency to drizzle over the cake. Drizzle over the cooled cake. Keep in the refrigerator until ready to serve.

Nutrition

QR code

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