Pumpkin Bundt Cake with Cream Cheese Frosting
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
4.74 out of 5 stars
(46)
Ingredients
12
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 15 ounces 100% pure pumpkin (not pie filling)
- 4 ounces cream cheese, at room temperature
- 1 1/2 cups confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
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Preparation
Step 1
Preheat oven to 350°F. Grease a bundt pan (10 or 12 cup) and set aside.
Step 2
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.
Step 4
Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Transfer batter to prepared bundt pan.
Step 5
Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
Step 6
While the cake is cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Gradually add in confectioner's sugar and mix until combined. Mix in vanilla and milk. Beat until smooth. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
Step 7
Spoon frosting over cooled cake. Decorate with sprinkles, if desired. Cut into pieces and serve.
Step 8
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Chef's notes
Cover the cake and keep in the refrigerator for up to 3 days. Let cake come to room temperature before serving or enjoy it cold. I personally like it cold:
) One 15-ounce can of pumpkin is about 1 ¾ cups of pumpkin, just in case you are using a larger can of pumpkin.
Variations include adding chocolate chips, chopped walnuts or pecans, or serving with whipped cream or ice cream.
