Pumpkin Spice Bundt Cake with Cream Cheese Frosting
Submitted by twiles
Moist pumpkin spice bundt cake with tangy cream cheese frosting. Easy one-bowl recipe uses canned pumpkin and oil for tender crumb. Perfect fall dessert in 90 minutes.
YIELD
1 cakePREP
15 minCOOK
55 minREADY
90 minThis foolproof bundt cake delivers deep pumpkin flavor and warm cinnamon spice in every forkful, all from a simple one-bowl mixing method.
Oil keeps the crumb incredibly moist and tender for days, while 2 full cups of pumpkin puree create that gorgeous orange hue and earthy sweetness.
The tangy cream cheese frosting cuts through the sweetness with just enough vanilla to round out those autumn spices.
Bake it in any tube pan (bundt or angel food) for an impressive presentation that looks way harder than it actually is.
Pro Tips
- Let the cake cool completely to room temperature before frosting or the cream cheese will melt and slide off
- Remove from refrigerator 30 minutes before serving so the frosting softens and the cake reaches optimal texture
- Use a toothpick to test doneness at 40 minutes (bundt cakes can take anywhere from 40-55 minutes depending on pan depth)
- Store leftovers covered in the fridge for up to 5 days (the cake actually gets more flavorful after a day)
Ingredients
Directions
In one bowl, combine flour, cinnamon, baking soda and salt; set aside.
In another bowl, mix eggs and sugar until blended - add salad oil and mix well.
Add pumpkin, mix well; combine with first bowl.
Pour mixture into tube pan (bundt or angel food pan).
Bake at 350℉ (180℃) F for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting.
FROSTING: Blend butter and cream cheese together, add vanilla.
Gradually add powdered sugar until well blended.
Frost cooled cake, place in refrigerator.
Remove from refrigerator ½ hour before serving.
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