Pumpkin Bundt Cake
This pumpkin bundt cake with homemade cream cheese frosting is what dreams are made of! It's incredibly moist and loaded with all the pumpkin spice flavor.
Servings: 10 People
Ingredients
- 1 ½ Cup Granulated Sugar
- 1 (15 ounces) can Pumpkin Puree
- 1 Cup Vegetable Oil
- 4 large Eggs
- 2 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Ginger
- ½ Teaspoon Ground Cloves
- ¼ Teaspoon Salt
Cream Cheese Frosting
- 4 ounces Cream Cheese Softened
- ¼ Cup Unsalted Butter softened
- 1/2 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 Cups Powdered sugar
- 2-3 Tablespoons Milk
Instructions
- Preheat the oven to 350°. Grease a 10 cup bundt pan and set it aside.
- In a large bowl, beat together the sugar, pumpkin, oil, and eggs until fully combined.
- In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients in with the pumpkin mixture and mix until fully combined.
- Pour the batter into the bundt pan and bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake bounces back when gently pressed on.
Cream Cheese Frosting
- Beat the cream cheese, butter, vanilla, and salt until smooth. Add the powdered sugar until smooth. If needed, add 1-2 tablespoons of milk to get a fairly runny consistency to drizzle over the cake. Drizzle over the cooled cake. Keep in the refrigerator until ready to serve.
Nutrition
Calories: 415kcal | Carbohydrates: 75g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 185mg | Potassium: 164mg | Fiber: 1g | Sugar: 54g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
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