Pumpkin bundt cake with cream cheese frosting
How to make a tantalizing pumpkin bundt cake topped with sweet and tangy cream cheese frosting!
Equipment
Ingredients
Bundt cake
- 3 cups cake flour or all-purpose flour
- 1 cups granulated sugar
- ½ cup brown sugar
- 1 tbsp pumpkin pie spice
- 2 tsp Baking Powder
- ½ tsp salt
- 1 can pumpkin puree 15 oz can
- 3 eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 3/4 cup unsalted butter melted
- 1 tbsp Vegetable shortening for greasing a bund cake pan
- 1 tbsp all-purpose flour for greasing a bund cake pan
Cream cheese frosting
- 4 oz cream cheese ½ of 8 oz package, room temperature
- 2 tbsp unsalted butter room temperature
- 1 tbsp sour cream
- 1 tsp vanilla extract
- 8 oz Confectioners Sugar
Instructions
Bundt cake
- First, preheat the oven to 350°F and measure out all of the ingredients.
- Next, pour the flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, and salt into a glass mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Then, in another separate large glass mixing bowl, combine the pumpkin puree, eggs, vanilla extract, melted butter, and sour cream.
- Beat the pumpkin mixture with a hand mixer on a medium setting, until completely combined.
- Then, gradually add the flour mixture into the wet ingredient mixture, ⅓ at a time, mixing well between each addition.
- Continue this process until all of the dry and wet ingredients have completely combined to form a thick pumpkin batter.
- Next, coat the entire inside of the bundt cake pan with vegetable shortening. Make sure to get all the sides and corners. Then, sprinkle a light coat of flour over the shortening, shake and spin the pan to spread evenly, then dump out any excess flour from the pan.I like to protect my hands from getting greasy by using some food-friendly disposable gloves for this step.
- Evenly distribute the pumpkin cake batter into the greased bundt cake pan and spread it evenly with a spatula. Bake the pumpkin bundt cake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
- After baking, let the cake cool for 10 minutes before removing it from the cake pan. Use a butter knife to help separate the sides of the cake from the pan.
- Finally, transfer the cake from the pan onto the wire cooling rack. Cover the cake with a kitchen towel and let it cool completely, about 1-2 hours, before frosting.
Cream cheese frosting
- First, measure out all of the frosting ingredients.
- Next, combine the cream cheese, room temp butter, sour cream, and vanilla extract in a glass mixing bowl, and beat the mixture with a hand mixer.
- Then, add in the confectioner’s sugar ⅓ at a time, mixing well between each addition.
- Continue this process until all of the sugar has been mixed in and a smooth consistency is reached.
- Then, slide a sheet of parchment paper under the cooling rack with the pumpkin bundt cake.
- Finally, spread the homemade cream cheese frosting over the completely cooled pumpkin bundt cake, serve, and enjoy!
Video
Notes
How to Store Bundt Cakes
Need to prepare this cake ahead of time? Or did you try out this recipe and end up with some leftover cake? No problem! You can easily store and save bundt cakes for future enjoyment! If properly stored, your homemade cake can last for quite a while. Here are a few bundt cake storage options:
- Store the pumpkin bundt cake in an airtight cake container and keep safely for up to 3 days on the counter at room temp.
- Store the bundt cake in the fridge, either wrapped with plastic food wrap or sealed in an airtight container for up to 1 week.
- I would suggest this storing method if you are preparing this cake ahead of time for a holiday or party.
- Individual slices can be frozen for longer-term storage:
- First, wrap the individual slices in cellophane, then wrap again in kitchen foil.
- These slices will stay good in the freezer for up to 3 months.
- Always use a marker to label the date on the outside of the wrapping to keep up with freshness and quality.
Nutrition
Calories: 390kcalCarbohydrates: 54gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 178mgPotassium: 138mgFiber: 1gSugar: 35gVitamin A: 4679IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!