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 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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