Pumpkin Bundt Cake with Cream Cheese Icing
Pumpkin Bundt Cake with Cream Cheese Icing is the ultimate autumn dessert, boasting a moist pumpkin base enriched with warm spices and topped with creamy icing. This delightful cake is perfect for family gatherings or cozy nights in, offering a comforting slice of fall in every bite. Easy to make, it promises to be a hit at any occasion.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree (100% pure)
- 3 large eggs
- For the Cream Cheese Icing: 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease your bundt pan.
- 2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- 3. In another bowl, mix sugar and eggs until fluffy. Add pumpkin puree and vegetable oil; blend well.
- 4. Gradually combine dry ingredients with wet ingredients until just mixed.
- 5. Pour batter into the bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
- 6. While cooling, beat cream cheese and powdered sugar until smooth. Drizzle over the cooled cake.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg