Description
This Pumpkin Bundt Cake is a moist and tender fall favorite, rich with warm pumpkin pie spices and topped with a velvety vanilla cream cheese icing. Easy to prepare and perfect for festive gatherings or cozy autumn desserts.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon ground black pepper
Wet Ingredients
- 2 cups brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 (15-oz) can pure pumpkin puree
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk, or as needed for desired consistency
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Spray a 10-inch to 12-inch Bundt pan with a cooking spray that contains flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground black pepper. Set this mixture aside.
- Combine Sugar and Oil: Using an electric mixer or stand mixer fitted with the paddle attachment, mix the brown sugar and vegetable oil until thoroughly combined.
- Add Eggs: Add the eggs one at a time into the sugar and oil mixture, beating well after each addition to ensure full incorporation.
- Incorporate Flour and Pumpkin: Gradually mix in the flour mixture in three parts, alternating with three additions of pumpkin puree. Start and end with the flour mixture. Mix well after each addition until the batter is smooth and fully combined.
- Transfer and Bake: Pour the finished batter into the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: Allow the cake to cool in the pan for 15 minutes. Then invert carefully onto a wire rack to cool completely.
- Prepare Cream Cheese Icing: In a mixer, beat the softened cream cheese and butter together for 2 to 3 minutes until fluffy. Gradually add the confectioners’ sugar and mix until combined. Beat in the vanilla extract and milk, adding more milk if necessary to achieve a thick but pourable consistency.
- Ice the Cake: Once the cake is completely cool, drizzle the cream cheese icing over the top, turning the cake as you pour to allow the icing to cascade down the sides evenly.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth icing.
- Using a cooking spray containing flour helps the cake release cleanly from the Bundt pan.
- Test cake doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American