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Pumpkin Bundt Cake with Vanilla Bean Cream Cheese Frosting

Pumpkin, pumpkin bundt cake, autumn desserts
Pumpkin Bundt Cake with Vanilla Bean Cream Cheese Frosting
Autumn is my favorite time of year, and nothing helps usher it in better than pumpkin desserts.  Of course, the most famous pumpkin dessert is pumpkin pie.  While I am a big fan of it myself, nothing beats this simple bundt cake that boasts an entire can pumpkin puree.  It's simply amazing.  The cream cheese icing with flecks of real vanilla bean adds the perfect amount of sweetness to this moist, delicious cake.  To get the recipe, click below.


Recipe for Pumpkin Bundt Cake with Vanilla Bean Cream Cheese Frosting


Unfrosted Pumpkin Bundt Cake
Ingredients for the cake
1 15oz. can pumpkin puree
2 1/2 cup Sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/8 teaspoon nutmeg
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3 large eggs
3 cups all-purpose flour
Directions for cake

  1. Preheat oven to 350F
  2. Prepare Bundt pan by applying a layer of butter on inside, paying close attention to the center stem.
  3. In the bowl of a stand mixer fitted with paddle attachment, combine oil and sugar until thoroughly blended.  Note that this mixture will not get creamy like butter and sugar.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add vanilla extract
  6. In a separate bowl, combine flour, salt, baking soda, cinnamon, all spice, and nutmeg
  7. Alternate adding flour mixture and pumpkin puree to egg mixture, beating well after each addition.
  8. Transfer batter to prepared bundt pan.  Bake in preheated oven for 70 minutes or until toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before transferring to wire rack.
  10. Make sure cake is fully cool before frosting.



Frosted Pumpkin Bundt Cake
Ingredients for Frosting
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/2 confectioner's sugar
1 teaspoon pure vanilla extract
1 tablespoon half and half

Directions for Frosting

  1. In the bowl of a stand mixer fitted with paddle attachment, combine cream cheese and butter until fluffy.
  2. Gradually add in confectioner's sugar (on lowest setting).
  3. Once confectioner's sugar is fully incorporated, add in vanilla extract and half and half.  If it is too thick, continue to add more half and half one teaspoon at a time,  until desired consistency is  reached.
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