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Pumpkin Bundt Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 65 reviews

This moist and flavorful Pumpkin Bundt Cake combines warm spices, pumpkin puree, and a tender crumb for a perfect autumn dessert. Topped with a creamy cinnamon-vanilla cream cheese frosting drizzle, it’s an inviting treat ideal for holiday gatherings or cozy evenings.

Ingredients

Scale

Dry Ingredients

  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon ground star anise (optional)
  • ½ teaspoon kosher salt

Wet Ingredients

  • ½ cup unsalted butter (softened to room temperature)
  • ½ cup canola or vegetable oil
  • 1¼ cups granulated sugar
  • ½ cup light brown sugar (packed)
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 15 oz can pumpkin puree (not pie filling)

Frosting

  • 4 oz cream cheese (softened to room temperature)
  • 4 tablespoons unsalted butter (softened to room temperature)
  • 1½ cups powdered sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • Milk (2-3 tablespoons, to thin)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven to ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ground star anise if using, and kosher salt. Set aside for later use.
  3. Combine Wet Ingredients: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Then add the pumpkin puree and vanilla extract, continuing to beat and scrape the bowl sides as needed.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until no flour streaks remain. Scrape the sides and bottom of the bowl to ensure even mixing.
  5. Prepare the Bundt Pan: Thoroughly grease a 12-cup bundt pan using nonstick baking spray with flour to prevent sticking.
  6. Bake the Cake: Pour the batter evenly into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 40-50 minutes or until a long toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes.
  7. Cool the Cake: Carefully invert the pan to release the cake onto the wire rack and allow it to cool completely before frosting.
  8. Make the Frosting: With a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, cinnamon, and vanilla extract, starting on low speed and increasing to high while scraping the bowl. Add 2-3 tablespoons of milk one tablespoon at a time until the frosting reaches a thin, drizzle-able consistency.
  9. Frost the Cake: Transfer the frosting to a piping bag with the tip snipped off (no piping tip needed). Starting at the interior of the bundt cake, pipe the frosting in a zigzag, back-and-forth pattern, moving upward and around the cake to create a decorative drizzle.
  10. Storage: Store the frosted cake in the refrigerator or at a cool room temperature until ready to serve.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Thoroughly grease the bundt pan to ensure easy release of the cake.
  • Adjust the milk quantity in the frosting to achieve your preferred drizzle thickness.
  • Optionally add ground star anise for a subtle, aromatic flavor enhancement.
  • The cake can be kept refrigerated for up to 4 days; bring to room temperature before serving for best taste.

Keywords: pumpkin bundt cake, pumpkin cake, fall dessert, cream cheese frosting, spiced pumpkin cake

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