Pumpkin Bundt Cake With Cream Cheese Icing

The Best Pumpkin Bundt Cake With Cream Cheese Icing

As fall settles in and harvest parties begin, do you need an easy, yet perfect pumpkin recipe to take along with you? This pumpkin bundt cake, topped with cream cheese icing, will be the perfect dessert to impress your friends.

This classic fall treat has the perfect flavor for the season! With or without the icing, this pumpkin bundt cake is seriously the best! You can’t beat it!

Whether hosting a party or just baking dessert for your family, this pumpkin bundt cake recipe is sure to become a chosen favorite! The wonderful aroma of your pumpkin cake will bless your home with all the cozy fall smells, and you will not even have to light a candle. Your kids, husband, or guests will be sure to appreciate it!

My kids are seriously picky about everything. They won’t even eat pumpkin pie, but this cake is something they absolutely love! I know it will be perfect for you too! So let’s dive into how to make this wonderful fall cake!

Ingredients You Will Need For The Pumpkin Bundt Cake

• 2.5 cups of all purpose flour
• 2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 2 teaspoon of cinnamon
• 1/2 teaspoon of sea salt (you can use regular salt or kosher salt as well)
• 1/2 cup of vegetable oil
• 1 stick of softened butter (1/2 a cup) (unsalted butter will work as well)
• 1/2 cup of light brown sugar packed
• 1 1/4 cups of granulated sugar
• 3 large eggs
• 2 teaspoons of vanilla extract (real or imitation whatever you prefer I’ve used both)
• 15 oz of pumpkin puree (DO NOT USE PUMPKIN PIE FILLING IT IS NOT THE SAME!!)

Ingredients For The Cream Cheese Icing

• 8 ounces of cream cheese softened (either sit it out and let it come to room temperature or put it in the microwave for a few seconds to soften it
• 1 tablespoon of vanilla extract (real or imitation whatever you prefer I’ve used both) Just remember that the real is stronger and you may want to back off on the amount used. I only half the amount in the icing when using real vanilla.
• 1 tablespoon of butter (I use salted butter but you can use either)
• 1 cup of powdered sugar

Tools For Your Cake

• Mixer
• Spatula (2) one for icing and one for cake
• Mixing bowl (2) one for icing and one for cake
• Bundt Cake Pan
• Cooling Rack
• Cake holder or Cake stand (whatever the cake will go on to serve or transport)

How To Make A Pumpkin Bundt Cake With Cream Cheese Icing

Step 1: Combine flour, baking powder, baking soda, cinnamon, sea salt, in a bowl and then set aside.

Step 2: In a large mixing bowl, (if you use a stand mixer make sure to use the paddle attachment) beat the oil, brown sugar, granulated sugar, and butter until combined. Next, add in eggs and mix this until combined.

Step 3: In the same mixing bowl, add in pumpkin puree and vanilla. Mix this until combined, making sure the sides and bottom of the bowl are scraped down.

Step 4: Add in the dry ingredients you set aside in step one. Mix this until well blended and no flour is left showing.

Baking The Bundt Cake

Step 5: Grease a bundt pan really well. I use shortening and use my hand to grease every crevice of the pan. If you do not intentionally grease every single part of the pan it will stick to many places.

Step 6: Pour your cake batter into the bundt pan and make sure it is evenly distributed. Then bake at 350 for 45-55 minutes. You do not want to overbake because the bottom will be hard to chew or crunchy. But, you do not want to underbake because the inside will be gooey and fall apart. Make sure to check the cake for around 45 minutes by sticking a toothpick in the center. If your toothpick is gooey stick your cake back in for a couple of minutes. Once the toothpick comes out clean it is done and will be perfect!

Step 7: Once out of the oven, set your bundt pan on a cooling rack for 10 minutes. Then turn it over onto the cooling rack and take the pan off.

Extra helpful** To get the bundt cake to release well, boil water while you wait on the cake to cool for 10 minutes. Set a kitchen towel in the sink. When your timer goes off (hopefully your water is boiling by then, it should be) pour the boiling water over the kitchen towel in the sink. Quickly, put your bundt pan on the towel for around 30 seconds. The steam should release your pumpkin bundt cake from the pan then you can flip it over on a cooling rack carefully. Next, allow this to cool completely before putting icing on it. NOTE THE DIFFERENCE BELOW!! The one on the right is the one that was released with the boiling water. The one on the left was just turned over without the boiling water.

Icing

Step 8: While your cake is cooling mix together the cream cheese, butter, vanilla, and powdered sugar until smooth. Put this in a piping bag with a big or little tip whichever you prefer. (If you do not have a piping bag you could always use a ziplock baggie and cut the tip of it off.) Distribute the icing however you wish. It is now ready to serve or you can put it in the fridge for the icing to firm up.

Our favorite way to eat this is warm, but it’s truly amazing either way!

Variations:

1. If you like pumpkin pie spice in your fall recipes, add 2.5 teaspoons of pumpkin pie spice to give it more…. “spice”. If you add this only use 1 tsp of cinnamon.
2. Grease your pan with warmed-up shortening and a tablespoon of flour
3. For a variation of icing, you can put 1/4 teaspoon of cinnamon in the mixture to add even more fall flavor.

Extra Thoughts:

Soften your butter and cream cheese in the microwave, if you forget to set it out. It won’t hurt it. Just don’t over do it. Just enough to soften it.

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You will not regret trying this delicious pumpkin bundt cake with cream cheese icing! Leave a comment below and let me know your thoughts!