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Spiced Pumpkin Bundt Cake with Cream Cheese Frosting Recipe

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3.8 from 1 review

  • Author: Sara
  • Total Time: 58 minutes
  • Yield: 8 servings

Description

A moist and flavorful Bundt cake made with a spice cake mix and pumpkin puree, topped with a creamy and tangy cream cheese frosting. Perfect for fall or any time you crave a deliciously spiced dessert.

Ingredients

Cake Ingredients

  • 1 (15.25 ounce) box spice cake mix (Duncan Hines Perfectly Moist Spice Cake Mix recommended)
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • ¼ cup (½ stick) salted butter, melted
  • 4 large eggs

Frosting Ingredients

  • ½ cup cream cheese spread
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream (optional, for thinning frosting)
  • Chopped pecans (optional garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your bundt cake pan by greasing it thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, briskly whisk together the spice cake mix and pumpkin pie spice until well combined.
  3. Add Wet Ingredients: Stir in the pumpkin puree, heavy cream, melted butter, and eggs into the dry spice mixture. Mix until a smooth batter forms with no lumps.
  4. Prepare Pan: Make sure the bundt cake pan is well greased, covering every surface to ensure easy release of the cake after baking.
  5. Fill Pan: Pour the batter into the prepared bundt pan and gently tap the pan on the counter to eliminate any air bubbles trapped inside.
  6. Bake: Place the pan in the preheated oven and bake for 38 to 43 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  7. Cool in Pan: Allow the cake to cool in the bundt pan for 10 minutes to set and reduce breaking risk.
  8. Invert Cake: Carefully invert the cake onto a serving plate and let it cool completely before frosting to prevent melting.
  9. Make Frosting: Using a mixer, beat the cream cheese spread and powdered sugar together until a thick glaze forms, smooth and well combined.
  10. Add Flavor and Adjust Consistency: Mix in the vanilla extract. If the frosting is too thick, add 1 to 2 tablespoons of heavy cream gradually until desired consistency is reached.
  11. Frost Cake: Drizzle the cream cheese frosting over the cooled cake, allowing it to naturally run down the sides for an elegant look.
  12. Garnish and Serve: Optionally, top the frosted cake with chopped pecans for added texture and flavor. Slice and serve.

Notes

  • Ensure the cake is completely cool before frosting to prevent frosting from melting and sliding off.
  • Use full-fat cream cheese spread for best flavor and texture in the frosting.
  • Adjust baking time slightly if using a different size or material bundt pan.
  • Optional chopped pecans add a nice crunch but can be omitted for nut allergies.
  • Leftover cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 43 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/spiced-pumpkin-bundt-cake-with-cream-cheese-frosting-recipe/