Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting is the recipe for delicious and easy, moist and spicy pumpkin cake – perfect for Halloween, or any other occasion during the pumpkin season.
This soft, moist cake topped with Cinnamon Cream Cheese Frosting, melts in your mouth. Everyone who tried it really loved it.. therefore, I´ve decided to share it with you.
Halloween is coming and therefore you are probably thinking about what to prepare – pumpkin of course. I suggest Pumpkin Bundt Cake. You can prepare it for Thanksgiving, too.
What do you need to prepare Pumpkin Bundt Cake?
- Granulated Sugar
- Vanilla
- Light Brown Sugar
- Pumpkin Puree
- Vegetable Oil
- Eggs
- Cinnamon
- Ground Ginger
- Nutmeg
- Baking Soda
- Salt
- Cornstarch
- All purpose Flour
- Pumpkin Puree
- Milk
- Unsalted Butter
- Powdered Sugar
- Cream Cheese
How to prepare Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting?
Combine flour, cornstarch, baking soda, salt, cinnamon, ginger and nutmeg. Whisk eggs, oil, brown sugar, granulated sugar and vanilla. Add pumpkin and whisk to combine. After that, add dry ingredients and mix until well combined. Bake at 350 F in a 9.5 or 10 inch bunt cake pan for about 60 min. Let it cool in a bunt pan for 2 hours.
To make cinnamon cream cheese frosting – beat cream cheese and butter, add powdered sugar, vanilla, milk and cinnamon and beat until creamy. Pour the frosting over the cake and sprinkle with cinnamon and sliced pecans.
Take a look White Chocolate Bread Pudding from Cakes Cottage, served with decadent semi – sweet white chocolate sauce, just perfect for upcoming holidays.
There are a few more suggestions for PUMPKIN DESSERT fans. Find some interesting HALLOWEEN ideas. As for the Thanksgiving, try THANKSGIVING RECIPES. Is there a perfect cake, quick and easy to make? Yes, there is! Try it and enjoy!
Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting
Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting is the recipe for delicious and easy, moist and spicy pumpkin cake – perfect for Halloween, or any other occasion during the pumpkin season.
Ingredients
- CAKE
- 2 2/3 cup All purpose flour
- 1 tablespoon Cornstarch
- 2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/8 teaspoon Ground nutmeg
- 4 Large eggs
- 1 cup Vegetable oil
- 1 1/4 cup Light brown sugar
- 3/4 cup Granulated sugar
- 1 1/2 teaspoon Vanilla extract
- 1 (15 ounces) Can pumpkin puree
- FROSTING
- 4 oz Cream cheese frosting
- 1 tablespoon Unsalted butter, softened
- 1 3/4 cup Powdered sugar
- 1/2 teaspoon Vanilla extract
- 2 tablespoon Milk
- 1/4 teaspoon cinnamon
Instructions
- TO MAKE THE CAKE - first of all preheat the oven to 350 F. Butter and flour 9.5 or 10 inch bunt cake pan. Set aside.
- In a medium dish, combine flour, cornstarch, baking soda, salt, cinnamon, ginger and nutmeg.
- In a large dish whisk eggs, oil, brown sugar, granulated sugar and vanilla. After that add pumpkin and whisk until combined.
- Add dry ingredients and mix until well combined. Do not over mix. Pour the batter in the bunt cake pan.
- Bake for about 60 minutes, or until the toothpick comes out clean or with a few crumbs on it. Let it cool in a bunt pan for 2 hours.
- TO MAKE CINNAMON CREAM CHEESE FROSTING – first of all beat cream cheese and butter, at medium speed, after that add powdered sugar, vanilla, milk and cinnamon and beat until smooth.
- Pour frosting over the cake. Finally, sprinkle with cinnamon or sliced pecans.
Notes
Keep at a room temperature, up to 2 days, or refrigerated, no longer than 5 days.
Nutrition Information:
Yield: 16Amount Per Serving:Calories: 420
