Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting

What do you need to prepare Pumpkin Bundt Cake?

CAKE

• 2 ⅔ cup All purpose flour
• 1 tablespoon Cornstarch
• 2 teaspoon Baking soda
• ¼ teaspoon Salt
• 2 teaspoon Ground cinnamon
• ½ teaspoon Ground ginger
• ⅛ teaspoon Ground nutmeg
• 4 Large eggs
• 1 cup Vegetable oil
• 1 ¼ cup Light brown sugar
• ¾ cup Granulated sugar
• 1 ½ teaspoon Vanilla extract
• 1 15 ounces Can pumpkin puree

FROSTING

• 4 oz Cream cheese frosting
• 1 tablespoon Unsalted butter softened
• 1 ¾ cup Powdered sugar
• ½ teaspoon Vanilla extract
• 2 tablespoon Milk
• ¼ teaspoon cinnamon

How to prepare Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting?

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.

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Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting

by Dragana Raosavljev

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.

4.41 from 5 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Cake

Cuisine American

Servings 16

Calories 420

Ingredients

  

1x2x3x

• ▢ CAKE
• ▢ 2 ⅔ cup All purpose flour
• ▢ 1 tablespoon Cornstarch
• ▢ 2 teaspoon Baking soda
• ▢ ¼ teaspoon Salt
• ▢ 2 teaspoon Ground cinnamon
• ▢ ½ teaspoon Ground ginger
• ▢ ⅛ teaspoon Ground nutmeg
• ▢ 4 Large eggs
• ▢ 1 cup Vegetable oil
• ▢ 1 ¼ cup Light brown sugar
• ▢ ¾ cup Granulated sugar
• ▢ 1 ½ teaspoon Vanilla extract
• ▢ 1 15 ounces Can pumpkin puree
• ▢ FROSTING
• ▢ 4 oz Cream cheese frosting
• ▢ 1 tablespoon Unsalted butter softened
• ▢ 1 ¾ cup Powdered sugar
• ▢ ½ teaspoon Vanilla extract
• ▢ 2 tablespoon Milk
• ▢ ¼ 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

Calories: 420kcal

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