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pumpkin bundt cake with cream cheese frosting on white plate

Pumpkin Bundt Cake with Cream Cheese Frosting

RecipeBoy.com (cake recipe from Beautiful Bundts cookbook)
Always a hit!
Prep Time 30 mins
Cook Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 14 servings

Ingredients
  

CAKE:

  • cups all purpose flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated white sugar
  • 3/4 cup packed brown sugar
  • 3/4 cup vegetable or canola oil
  • 4 large eggs, at room temperature
  • cups unsweetened pumpkin puree
  • 2/3 cup unsweetened applesauce
  • 2 teaspoons vanilla extract

FROSTING:

  • 2 cups powdered sugar
  • 4 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 2 to 3 teaspoons milk

Instructions
 

PREPARE THE CAKE:

  • Preheat the oven to 325 degrees F. Spray a 10-cup bundt pan with nonstick spray (use baking spray, if you have it).
  • In a medium bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, allspice and nutmeg.
  • In a separate bowl, use an electric mixer to combine the granulated sugar, brown sugar and oil at medium speed for 2 minutes or until blended and light. Beat in the eggs, one at a time, and then beat for 3 minutes. Beat in the pumpkin, applesauce and vanilla.
  • With the mixer on low speed, add the dry ingredients in three additions, beating until blended and smooth. Transfer the batter to the prepared pan and smooth the top.
  • Bake for 45 to 55 minutes or until a tester inserted into the center comes out clean. Let the cake cool in the pan on the rack for 10 minutes, then carefully invert the cake onto a wire rack to cool completely.

MAKE THE FROSTING:

  • In a large bowl, use an electric mixer to beat all of the ingredients together until very smooth. Add more or less milk to get the glaze to a nice consistency (which should be thick but not quite pourable).
  • Spoon the frosting on top of the cake and let it drip down naturally. You may need to coax it down the sides of the cake a little bit to get it going. Let the frosting set a bit before slicing and serving. Keep leftovers in a covered container in the refrigerator.

Video

Keyword bundt, cake, pumpkin, salted caramel