Saturday, 28 October 2017

Pumpkin Bundt Cake with Cream Cheese Frosting

This easy pumpkin spice cake is a fall favorite. Thank you Two Peas and their Pod

For the Cake:
3 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable or canola oil
3 large eggs
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin (not pie pilling)
For the Cream Cheese Frosting:
4 ounce cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

  • Preheat oven to 350°F. 
  • Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. 
  • Set aside.
  • Beat together sugar and oil until smooth. 
  • Add eggs, one at a time, beating well after each addition. 
  • Add in the vanilla extract and mix until combined.
  • Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 
  • Transfer batter to prepared bundt pan.
  • Bake for 60 minutes or until toothpick inserted near the center comes out clean. 
  • Remove from oven and place on a wire cooling rack. 
  • Cool for 15 minutes before inverting onto the wire rack. 
  • Cool cake completely.
  • While the cake is cooling, make the the cream cheese frosting.
  • Beat the cream cheese until smooth. 
  • Gradually add in powdered sugar and mix until combined. 
  • Mix in vanilla and milk. 
  • Beat until smooth. 
  • If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
  • Spoon frosting over cooled cake. 
  • Decorate with sprinkles, if desired. 
  • Cut into pieces and serve.
  • Cover the cake and keep in the refrigerator for up to 3 days. 

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