Name: Pumpkin Bundt Cake with Cream Cheese Frosting
Yield: 12 servings
Ingredients: For cake:; 3 cups all-purpose flour; 1 tsp. baking soda; 1 1/2 tsp. baking powder; 2 cups granulated sugar; 1 cup vegetable oil; 4 large eggs, room temperature; 1 (15 oz.) can pumpkin puree; For frosting:; 6 oz. cream cheese, room temperature; 2 Tbsp. unsalted butter, room temperature; 2 cups powdered sugar; 3 Tbsp. heavy cream; 2 to 4 Tbsp. water

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Pumpkin Bundt Cake with Cream Cheese Frosting

Recipe by Abbey Cochran

Baking

Traditional sweet flavors, combined in a great dessert for the holidays.

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Serves 12 servings

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Pumpkin Bundt Cake with Cream Cheese Frosting

Ingredients

For cake: 3 cups all-purpose flour 1 tsp. baking soda 1 1/2 tsp. baking powder 1 Tbsp. Pumpkin Pie Spice

1/2 tsp. Supreme Saigon Cinnamon

1 tsp. Sel Marin de Guerande Grey Sea Salt

2 cups granulated sugar 1 cup vegetable oil 4 large eggs, room temperature 1 (15 oz.) can pumpkin puree

2 tsp. Pure Mexican Vanilla Extract

For frosting: 6 oz. cream cheese, room temperature 2 Tbsp. unsalted butter, room temperature 2 cups powdered sugar 3 Tbsp. heavy cream 2 to 4 Tbsp. water

1 tsp. Pure Mexican Vanilla Extract

1/4 tsp. Supreme Saigon Cinnamon

Directions

Step 1 For cake: Preheat oven to 350 degrees and grease a Bundt pan.

Step 2 In a large bowl, whisk together flour, baking soda, baking powder, Pumpkin Pie Spice, Supreme Saigon Cinnamon, and Sel Marin de Guerande Grey Sea Salt. Set aside.

Step 3 In the bowl of an electric mixer or using a hand mixer, cream together the sugar and oil on medium speed. Add eggs one at a time, mixing well after each addition. Mix in Pure Mexican Vanilla Extract and pumpkin until smooth.

Step 4 Slowly add dry ingredients to wet ingredients and mix on medium speed until everything is just incorporated. Scrape the sides of the bowl and fold the mixture well for a final time.

Step 5 Transfer cake batter to the Bundt pan and bake for 40 to 50 min. or until a toothpick comes out clean. Let the cake sit in the pan for another 5 min. before transferring it to a wire rack to cool completely.

Step 6 For frosting: In the bowl of an electric mixer or using a hand mixer, cream together the cream cheese and butter. Mix in Pure Mexican Vanilla Extract and Supreme Saigon Cinnamon.

Step 7 Mix in powdered sugar, one cup at a time. Add heavy cream and mix until smooth. Finally, add 2 to 4 Tbsp. water as needed to get the desired consistency; the frosting should still be pretty thick, but still loose enough to just pour out of the bowl.

Step 8 Once cake has cooled completely, pour frosting evenly over the cake.

Recipe Notes

This recipe was adapted from The Lovely Little Kitchen blog.