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Test Kitchen Approved

Pumpkin Bundt Cake with Cream Cheese Frosting

Recipe By Abbey Cochran

Yields

12 servings

Recipe By Abbey Cochran

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

Recipe Notes

This recipe was adapted from The Lovely Little Kitchen blog.

Ingredients

For cake:

3 cups all-purpose flour

1 tsp. baking soda

1 1/2 tsp. baking powder




2 cups 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



Savory Spice ingredients in this recipe

  • Pumpkin Pie Spice

    For the ultimate holiday feast this year, buy Turkey Brining Kit and Holiday Roast Turkey, then add a 1/2 cup bag of Pumpkin Pie Spice to your cart...

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  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Sel Marin de Guerande Grey Sea Salt

    The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same trad...

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  • Pure Mexican Vanilla Extract

    “Isn’t vanilla extract from Mexico supposed to be the best?” We are asked this question all the time in the shop. Like anything, it is a matter of ...

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Directions

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

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