Pumpkin Bundt Cake

5 from 1 vote

Pumpkin Bundt Cake offers a delightful blend of spices and is topped with a luscious cream cheese frosting. It's incredibly moist and simple to prepare.

Prep Time20

Cook Time45

Cool30

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: Pumpkin Bundt Cake

Servings:

Calories: 782kcal

Author: Carrie Barnard

Ingredients

For Cake:

½ cup salted butter softened
1 ½ cups white granulated sugar
4 large eggs
½ cup whole milk
1 15 ounce can pumpkin purée
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin spice
3 cups all-purpose flour

For Frosting:

3 ½ cups powdered sugar
1 8 ounce block cream cheese, room temperature

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Instructions

Preheat your oven to 350.
In a large mixing bowl, use an electric hand mixer to cream the butter and granulated sugar together until smooth and homogenous.
Once the butter and sugar are creamed together, whisk in the eggs on a high speed until they are thoroughly beaten.
Add the milk and pumpkin purée to the mixing bowl. Continue mixing the batter in a high speed until the mixture is homogeneous.
Lower the speed of the hand mixer and gently whisk in the flour, baking powder, baking soda, and pumpkin spice.
Coat a 10-inch Bundt pan with butter and pour the batter into the pan. Bake your cake for 45 minutes. After baking the cake, allow it to cool in the pan for 30 minutes.
While the cake is cooling, prepare the frosting by whisking together the powdered sugar and cream cheese until the frosting is smooth and creamy.
Remove the cake from the pan and use a piping bag or spatula to frost it.
Slice, serve, and enjoy!

Notes

If you are unsure whether or not your cake is fully cooked, poke the center of the cake with a toothpick. If the toothpick comes out with little to no cake batter then you can take it out of the oven.

This cake can be served either at room temperature or cold. You can keep this cake on the counter for up to 2 hours, however, it should be stored in the fridge when not being served because of the cream cheese frosting.

You can easily make your own pumpkin spice if you don’t have any. Simply whisk together 2 teaspoons of ground cinnamon, 1 teaspoon of ground cloves, and 1 teaspoon of ground nutmeg.

It is important to give your cake time to cool. Cooling your cake will help prevent the cake from cracking or crumbling when you remove it from the pan. Additionally, giving your cake time to cool will help prevent the frosting from running off the cake when you add it.

Using room temperature in your frosting helps keep it smooth and creamy. Cold cream cheese is hard to incorporate into a frosting and may result in clumps.

If you don’t have any whole milk, you can use half and half or heavy cream. The milk helps keep the cake soft and moist.

If you only have unsalted butter you will want to add two teaspoons of salt to your cake batter. To soften your butter, you can either leave it on the counter for about 30 minutes or microwave it for 10 seconds.

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