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This recipe or Pumpkin Bundt Cake with Cream Cheese Frosting is the perfect Fall dessert. Baking it in a bundt pan makes it beautiful and easy to transfer and the cream cheese frosting is so creamy and delicious you can’t just have one piece!
This recipe has been in the works for a while. It either came out too dry or too dense and we can’t have that! But not to worry! I got it right, finally. I simply mirrored it after my lemon bundt cake. DUH. Why try to recreate a recipe when a good one already exists?
A few small changes here and there and out came a delicious moist yet fluffy cake.
As you may know, I love baking bundt cakes. They’re east, pretty and transfer so well. I often share a lot of my recipes because we can’t eat it all. Bundt cakes are so easy to slice up and give away. I love it.
Although I love making a beautiful layered cake, bundt cakes are my current favorite.
This pumpkin bundt cake is so perfect for Thanksgiving it’s not even funny!
Bake it, frost it, decorate and done. It’s a great after meal dessert or breakfast treat. I love eating cake with breakfast because coffee and cake together might be favorite combo ever.
I decided to top the cake with candied pecans. This is optional but I loved the crunch and flavor. You can use regular pecans or even walnuts if you want.
Between the fluffy cake, the cream frosting and the crunchy pecans…this cake is really to die for.
So…if you’re needing a dessert for Thanksgiving, here it is! This cake would be so beautiful at your Thanksgiving table.
It can be made ahead of time – simply keep covered and chilled until you’re ready to serve.
If you decide to make the candied pecans then you will have leftovers to snack on during the day!
I’d love for you to try this one! I am really excited to be sharing it with you!
- 2¼ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup unsalted butter, room temperature (if you use salt, omit the salt above)
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup pure pumpkin
- ¾ cup milk (at least 2% fat. room temperature)
- 1 cup granulated sugar
- 1 cup light or dark brown sugar
- 8 ounces cream cheese, room temperature
- ½ cup (1 stick) unsalted butter, room temperature
- 2½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees and spray a bundt pan with non-stick baking spray and dust with flour; set aside.
- In a bowl mix together the dry ingredients; flour, baking soda, baking powder, salt and pumpkin pie spice; set aside.
- In a stand alone mixer fitted with a paddle attachment cream together the butter, granulated sugar and brown sugar on medium speed until fluffy, about 2 minutes. Next, add eggs one at a time and mix until fully incorporated scraping down sides of bowl.
- Next, add vanilla extract and pumpkin puree and mix until combined, again scraping sides of bowl.
- With mixer on low-speed, alternate adding dry ingredients and milk starting and ending with the dry ingredients - dry ingredients, milk, dry ingredients milk, dry ingredients. Mix until just combined, careful to not over-mix otherwise the cake will be tough.
- Pour batter into prepared pan and bake for 50-55 minutes - check doneness by inserting a toothpick or knife in the center of the cake. If it comes out clean, the cake is done. Let cool completely before frosting.
- To make the cream cheese frosting, mix together cream cheese and butter in your mixer until fluffy. Add powdered sugar, salt and vanilla and mix on medium speed until smooth, creamy and fluffy, about 3 minutes. Once cake has cooled, frost cake and decorate with candied pecans.
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