Pumpkin Bundt Cake
Pumpkin Bundt Cake is a cozy fall dessert that is full of wonderful warm spices and topped with a spiced cream cheese icing.
Servings: 12
Calories: 545kcal
Ingredients
- 15 ounce Canned Pumpkin Puree (not pumpkin pie filling)
- 2 ½ cups granulated sugar
- 1 cup butter melted - plus more to butter the pan
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all purpose flour plus more to flour the pan
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
For Spiced Cream Cheese Icing
- 4 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 ½ cups powdered sugar
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- Add pumpkin puree, sugar and melted butter to a large mixer bowl.
- Beat at medium speed until combined.
- Mix in eggs one at a time until well combined. Add vanilla and mix well.
- With the mixer off, add the flour, pumpkin pie spice, baking powder and kosher salt.
- Mix at low speed until incorporated, raise to medium speed and beat for 1 minute.
- Butter and flour a 10 – 12 cup bundt pan or use baking spray with flour.
- Pour batter into the pan.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Remove from the oven, cool in the pan 5 minutes. Invert onto a wire rack and cool for one hour.
- Add cream cheese, butter, powdered sugar, pumpkin pie spice, milk and vanilla extract to a mixer bowl. Beat at medium speed until smooth.
- Place the cake onto a platter or cake plate. Spoon icing over the cake.
- Slice and serve.
Notes
- Storage: Cover cake and store in the refrigerator 4-5 days.
- Variations: Chopped toasted pecans can be sprinkled over the top of the icing if desired.
Nutrition
Serving: 1g | Calories: 545kcal | Carbohydrates: 85g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 410mg | Potassium: 150mg | Fiber: 2g | Sugar: 58g | Vitamin A: 6215IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
