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–+ servings
Pumpkin Bundt Cake

Irresistibly Moist Pumpkin Bundt Cake with Creamy Frosting

This Pumpkin Bundt Cake is a delightful dessert that captures the essence of autumn with rich spices and creamy frosting.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Pumpkin Pie Spice Can replace with cinnamon, nutmeg, and ginger.
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground Star Anise Optional.
  • 1/2 teaspoon Kosher Salt Regular salt works too.
  • 1 cup Unsalted Butter Softened.
  • 1/2 cup Canola or Vegetable Oil Melted coconut oil is a great alternative.
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 4 Large Eggs Can substitute with flax eggs for a vegan option.
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Pumpkin Puree Use pure pumpkin puree.
For the Frosting
  • 8 oz Cream Cheese Softened.
  • 1/2 cup Unsalted Butter Softened.
  • 2 cups Powdered Sugar
  • 1 teaspoon Cinnamon
  • 2 tablespoons Milk Adjust to desired consistency.

Equipment

  • Stand mixer
  • Bundt pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 12-cup bundt pan with nonstick spray.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ground star anise, and salt.
  3. In a stand mixer, beat the unsalted butter, canola oil, granulated and light brown sugars until smooth. Add eggs one at a time, mixing well after each addition.
  4. Mix in the pumpkin puree and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Pour the batter into the prepared bundt pan.
  6. Bake for 40-50 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes.
  7. Carefully invert the cake onto a wire rack to cool completely.
  8. For the frosting, beat together cream cheese and butter until fluffy, then mix in powdered sugar and cinnamon. Adjust with milk for consistency.
  9. Once cooled, frost the cake using a piping bag or zip-top bag to drizzle over the cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 2500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing.

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