Frosted Pumpkin Puree Bundt Cake
Servings: 12
Super moist, and deliciously pumpkin flavoured, Frosted Pumpkin Puree Bundt Cake is a perfect autumn dessert. Pair this cake with your favourite hot beverage for a delightful chilly afternoon indulgence!
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Ingredients
For the Cake:
- 1 can pumpkin puree, 540 ml
- 2 cups white sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting:
- 1/2 cup salted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups confectioner's sugar
- 2 teaspoons vanilla extract
- Fall themed candy sprinkles for decoration, optional
Instructions
For the Cake
- Preheat your oven to 350 degrees.
- Lightly grease a bundt pan with non-stick cooking spray. Set aside.
- In a large bowl, add the pumpkin puree, eggs, sugar, oil, and vanilla. Using a hand-held mixer, beat until well combined - about 3 minutes.
- Add the flour, baking powder, baking soda, and salt. Mix into the pumpkin mixture until well combined.
- Pour batter into greased bundt pan.
- Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. (No more than 35 minutes depending on each individual oven.)
- Allow cake to cool for 20 minutes before turning out onto a wire cooling rack to continue cooling.
For the Frosting
- Add the cream cheese to a deep bowl and using a handheld mixer, blend until smooth.
- Add the butter and incorporate into the cream cheese.
- Add the vanilla and the confectioner's sugar. With the mixer on the lowest setting, incorporate the sugar into the cream cheese and butter mixture.
- Transfer frosting to a piping bag and decorate the cake, or simply smear the icing over the cake using an offset spatula.