Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting

Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting is the recipe for delicious and easy, moist and spicy pumpkin cake – perfect for Halloween, or any other occasion during the pumpkin season.


– 2 cups all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 2 teaspoons ground cinnamon – 1/2 teaspoon ground nutmeg – 1/2 teaspoon ground clove – 1 cup unsalted butter, softened – 1 cup granulated sugar – 1 cup packed light brown sugar – 4 large egg – 1 (15-ounce) can pumpkin puree – 1 teaspoon vanilla extract For the Cinnamon Cream Cheese Frosting: – 8 ounces cream cheese, softened – 1/2 cup unsalted butter, softened – 4 cups powdered sugar – 1 teaspoon vanilla extract – 1 teaspoon ground cinnamon

Step 1

Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

Step 2

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Step 3

In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in pumpkin and vanilla.

Step 4

Gradually add dry ingredients to wet ingredients, mixing until just combined. Pour batter into prepared Bundt pan.

Step 5

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6

For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and cinnamon, beating until creamy. Spread over cooled cake. Enjoy!


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