Pumpkin Bundt Cake with Cream Cheese Frosting
It’s October already? In years past, September and October always seemed to drag on and then – BAM – it’s Christmas. However, being pregnant seems to have pushed time into overdrive. My to-do and to-buy lists get longer, while time just seems to get shorter. Seriously, I need a pause button for my life.
Speaking of lists – I’m fairly certain that I’ve added canned pumpkin to my grocery list for the last 10 trips, always with the best of intentions. I think of all these great recipes I’m going to fill with pumpkin. … And then exhaustion hits and I simply end up sleeping instead of baking.
All this means I’m totally starting to feel like a pumpkin hoarder. There’s only so much pantry reorganization that can go on – pretty soon I’m going to end up with a canned pumpkin tower in the corner of my kitchen. And this is not my idea of festive Fall decor.
In an effort to slim down my pumpkin stash and fulfill a serious hankering for pumpkin cake, I whipped together this sweet and spicy pumpkin bundt cake. And since I can never leave well enough alone, I spooned a rich and creamy spiced cream cheese frosting all over it. You (and your own pumpkin cravings) can thank me later. Because yeah. It’s that good.
Pumpkin Bundt Cake
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
For the Cake
- 2 1/4 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 ounces) pure pumpkin puree
For the Cream Cheese Frosting
- 4 ounce cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 1/2 cup confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk
- 1/4 teaspoon pumpkin pie spice (optional)
- Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended.
- Add eggs, one at a time, beating well after each addition.
- In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer batter to prepared bundt pan.
- Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean.
- Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting.
- For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy - about 2 minutes. Gradually add in confectioners' sugar. Once the confectioners' sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency. If desired, add pumpkin pie spice and mix until well-combined. Spoon over cooled cake.
- Recipe will keep in the refrigerator for up to 3 days. Bring to room temp for one hour before serving.