Pumpkin Bundt Cake with Cream Cheese Frosting
'Tis the season for all things pumpkin-flavored. This recipe is the quintessential fall and winter pumpkin dessert—a delicious pumpkin-nutmeg-cinnamon cake topped with a silky smooth cream cheese frosting. This cake is rich, and a little goes a long way, making this recipe the perfect potluck or holiday get-together treat.
I have already made this cake 3 times this holiday season, and it has yet to fail me!
A couple notes:
You can use a sheet pan if you don't have a bundt pan. Reduce the baking time to 20-25 minutes or until a toothpick comes out clean.
Don't feel like you have to use all of the frosting. When stored in an airtight container, cream cheese frosting can last in the fridge for up to 3 days. Or in the freezer for a couple of months. I used some of the leftover frosting to frost cinnamon rolls!
Pumpkin Bundt Cake with Cream Cheese Frosting
Ingredients: for the cake
1 (15 oz) can of pure pumpkin
1 1/2 cups granulated sugar
1 cup olive oil
4 eggs
2 cups flour (I use all-purpose)
2 tsp baking soda
1 1/2 tsp nutmeg (optional)
1 1/2 tsp cinnamon
1/2 tsp salt (I use fine sea salt)
Ingredients: for the cream cheese frosting
1/4 to 1/2 cup butter, depending on how ‘buttery’ you like your frosting! Start with 1/4 cup and add more to your desired taste.
1 block cream cheese, softened
2 tsp vanilla extract or vanilla paste
3 1/2 - 4 cups powdered sugar (I like to start with 3 1/2 and add more if needed)
Directions: for the cake
Preheat oven to 350°F and prepare your bundt pan by lightly spraying it with baking spray and sprinkling a light layer of flour.
In a large bowl, whisk all dry ingredients together.
In a medium bowl, add the pumpkin, oil, and eggs. Beat until smooth and creamy.
Add wet ingredients to dry and mix until just smooth. Try not to overmix.
Pour cake batter into your bundt pan and bake at 350° F for 35 - 40 minutes. Depending on how hot your oven gets, your cake may bake faster. It's always a safe bet to check your baked goods 5 minutes before you expect them to be done and add/reduce baking time as needed.
Directions: for the cream cheese frosting
Add the butter and cream cheese to the bowl of a stand mixer. Mix on medium speed until the texture is lump-free. Once the butter and cream cheese is smooth, add the vanilla. Reduce the speed to low and add the powdered sugar, 1 cup at a time. Continue mixing on low until the frosting is silky smooth.
Spoon the frosting into a piping bag or Ziploc, with the corner cut.
After the cake has cooled, start frosting from the outer edge of the cake, stringing a line of frosting to the center, using a zigzag motion back and forth until the entire cake is frosted. You will likely have a little frosting left over.
Xx, Riss
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