Pumpkin Bundt Cake with Cream Cheese Frosting Recipe
1 Bundt cake
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 Tbsp. Pumpkin Pie Spice
- 1/2 tsp. Ground Saigon Cinnamon
- 1 tsp. Grey Sea Salt
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 (15 oz.) can pumpkin puree
- 2 tsp. Pure Mexican Vanilla Extract
- 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. Ground Saigon Cinnamon
This recipe was adapted from The Lovely Little Kitchen blog.
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, cinnamon, and 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 vanilla 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 vanilla extract and 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.
Abbey Cochran, Savory Spice—South End/Charlotte, NC