Description
This moist and flavorful Pumpkin Bundt Cake is a perfect fall dessert, featuring warm spices and a luscious cream cheese frosting. Easy to prepare and full of seasonal flavors, it’s an ideal treat for gatherings or cozy nights in.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 can (15 ounces) pumpkin
- 2 cups granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil (canola or light olive oil recommended)
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
For the Cream Cheese Frosting
- ½ cup cream cheese (125 g/4 oz), at room temperature
- ¼ cup unsalted butter, softened
- 2½ cups confectioners’ sugar, plus more if needed
- ¼ teaspoon pumpkin pie spice or cinnamon
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- ½ cup chopped pecans, for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 10 or 12-cup bundt pan using butter or baking spray that contains flour. Use a pastry brush to ensure the pan’s crevices are well coated to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until combined. Set aside.
- Mix Wet Ingredients: In a larger bowl, whisk or beat together vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients. Use a mixer or whisk until just combined, then switch to a spatula to scrape down the sides and ensure everything is evenly mixed without overmixing.
- Fill Bundt Pan and Bake: Pour the batter into the prepared bundt pan, tapping gently on the counter to distribute the batter evenly. Place the pan in the preheated oven and bake for 60 to 65 minutes until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack. Allow the cake to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese and softened butter with a hand mixer for 2 to 3 minutes until fluffy. Add confectioners’ sugar, pumpkin pie spice or cinnamon, vanilla extract, and lemon juice; beat for an additional 2 to 3 minutes to form a smooth frosting. Adjust consistency by adding more powdered sugar if too thin.
- Frost and Garnish: Place the cooled cake on a serving dish and spread the cream cheese frosting evenly over the surface. Sprinkle chopped pecans on top and dust with additional pumpkin pie spice if desired before slicing and serving.
Notes
- Ensure bundt pans are well greased and floured to prevent sticking; a pastry brush is helpful for coating every nook.
- Allow the cake to cool completely before removing from the pan to avoid breakage. If the cake sticks, gently tap on a dish towel or leave upside down on the rack to let gravity release it.
- For a homemade pumpkin pie spice substitute, mix approximately ½ teaspoon each of ground ginger, cloves, allspice, and nutmeg, adjusting to taste.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
