Easy Pumpkin Bundt Cake with Cream Cheese Frosting
Easy Pumpkin Bundt Cake topped with Cream Cheese Frosting is a deliciously moist fall dessert.
Servings: 16
Calories: 380kcal
Ingredients
Pumpkin Cake
- 4 large eggs, beaten
- 2 cups sugar
- 1 cup neutral flavored vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 (15- ounce) can pumpkin puree
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped pecans
Instructions
For the pumpkin cake:
- Preheat oven to 350°F. Generously grease a Bundt pan and set aside.
- In a large bowl, whisk together eggs and sugar. Whisk in vegetable oil and vanilla extract until combined.
- Sift together flour, baking soda, salt, cinnamon, ginger and nutmeg. Beginning and ending with the dry ingredients, alternate adding dry ingredients and pumpkin puree to egg mixture. Stir until the ingredients are incorporated, avoid overmixing.
- Transfer batter to prepared baking pan. Bake at 350°F for 55-70 minutes or until top is set and toothpick inserted into the center of the cake comes out clean.
- Once cake is cooked, remove from oven and let cool in pan on wire rack for 20 minutes before inverting onto wire rack. Remove pan and let cake cool completely before frosting.
- Prepare cream cheese frosting and frost cooled cake. Optional, sprinkle chopped pecans over the cream cheese frosting.
For the cream cheese frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter at high speed until fluffy. Add in confectioner’s sugar slowly, once sugar is incorporated beat on medium for 2-3 minutes until fluffy. Mix in vanilla extract. Frost cooled cake.
Notes
Oil: I use canola oil in this recipe.
Note on cream cheese frosting:
- For a thicker frosting, add an additional 1 cup of powdered sugar.
- To thin out frosting, add a Tablespoon of half and half or milk.
- This makes enough frosting for a 9x13-inch cake. For a smaller cake, you may want to make half of the frosting recipe.
- Mini Bundt 15-17 minutes
- 9 X 13 inch cake pan 35-40 minutes
Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Sodium: 280mg | Fiber: 1g
