Frosted Fall Perfection!
When fall has finally arrived, our family is all about the pumpkin recipes! While we love traditional Homemade Pumpkin Pie we also have some unique dessert favorites like our Pumpkin Lasagna, Pumpkin Chocolate Chip Bread and today’s pumpkin bundt cake – a new favorite! Cake is perfect for sharing and this beauty is a great addition to a holiday spread! It’s filled with warm spiced flavor, a delicious contrast to the tangy cream cheese frosting. This cake that feeds a crowd is impressive, but so easy and is pure fall perfection!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 1 hour
COOL TIME: 10 minutes
Cake
2½ cups granulated sugar 1 (15-ounce) can pumpkin puree – be sure to use a can of plain pumpkin puree and not pumpkin pie filling 2 tablespoons sour cream – or plain Greek yogurt 1 cup canola oil – or vegetable oil 3 large eggs, room temperature – room temperature eggs incorporate better with the other ingredients 3 cups all-purpose flour – How to Measure Flour 2 teaspoons baking soda 1 teaspoon ground cinnamon – or you can replace the cinnamon, nutmeg, and cloves with 2 teaspoons more of the pumpkin pie spice. 1 teaspoon ground nutmeg 1 teaspoon pumpkin pie spice – store-bought or homemade Pumpkin Pie Spice ¼ teaspoon ground cloves ½ teaspoon salt
Frosting
4 ounces cream cheese, room temperature 1½ cups confectioner’s sugar – plus more to dust the top of the frosted cake. ½ teaspoon vanilla extract 1-2 tablespoons milk – I like to use whole milk but a lower fat milk can also be used.
How to Make Pumpkin Bundt Cake
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