Just because it’s December, doesn’t mean I’m ready to give up pumpkin treats. Winter officially starts December 21st and I plan on squeezing in a few fall treats before then! If you’ve moved on to peppermint, gingerbread, and eggnog, pin this recipe now and make it next fall! Or just go buy a can of pumpkin because this bundt cake is delicious anytime of year.
This fall I started going to a young adult group at my church and it has been a helpful setting to clear my mind and refocus my energy. The group meets every other Wednesday which is perfect for the busy group. Each Wednesday people bring different snacks to share and I wish I could bring treats more often than I have.
On one particular Wednesday the Bishop was coming; it was kind of a big deal. I didn’t want to be a show-off, but I did want to be impressive. Side note – I love being a show-off; when I bake something incredibly delicious, I know it’s amazing, I’m just acting low-key and modest. Second side note – I’m an a-hole sometimes. Few things are more impressive than a good old fashion bundt cake. There is so much elegance in simplicity and bundt cakes are the epitome of simplicity.
All the ingredients are thrown together, baked in a lovely pan, and then glazed. No fancy pipping or fondant; no layers or fillings – just delightful cake and a little frosting. People tend to get excited by a bundt cake, myself included!
This particular bundt cake is super flavorful with fall spices and is moist and tender from the pumpkin. Cream cheese frosting is a little tangy and pairs perfectly with the pumpkin cake. Bonus – the cake keeps wonderfully in the fridge! I made the cake Sunday and didn’t serve until Wednesday. Considering there was little to no cake left at the end of the evening, I’d say it was a success! Plus the Bishop took the first piece!
One Year Ago – Banana Bread with Hazelnuts and Chocolate
Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addiction
Yield – 12-16 servings
2 1/4 cups sugar
1 cup vegetable oil
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
15 ounces canned pumpkin
- Preheat the oven to 350 ˚F and spray a bundt pan liberally with Baker’s Joy.
- In the bowl of a stand mixer with a paddle attachment, beat together the sugar and oil until well combined. Beat in the eggs one at a time. Scrape the bowl as needed.
- Whisk together the flour, soda, spices, and salt in a medium bowl. Add the dry ingredients and pumpkin in alternating batches while the mixer in on low speed.
- Once all the ingredients are well combined, pour the batter into the bundt pan evenly.
- Bake for 60 minutes or until a skewer inserted comes out clean.
- Let cool for 10 minutes in the pan and then remove the cake. Allow to cool completely on a wire rack.
Cream Cheese Frosting
4 ounces cream cheese at room temperature, 1/3 fat
1 tablespoon unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon whole milk
ground cinnamon and nutmeg for topping
- In the bowl of a stand mixer with a paddle attachment, beat together the butter and cream cheese.
- Beat in the powdered sugar 1/2 cup at a time until light and fluffy.
- Beat in the vanilla and milk until the frosting reaches the desired consistency.
- Spread over the top of the cooled bundt cake and push the frosting over the edges.
- Sprinkle the top lightly with cinnamon and freshly ground nutmeg.
- Wrapped well the cake will keep for 3 days in the refrigerator.