Pumpkin Bundt Cake with Cream Cheese Frosting is the ultimate fall dessert! This moist and flavorful cake is infused with warm pumpkin spice, making it a cozy treat for any autumn occasion. The rich, spiced flavors of the pumpkin cake are perfectly balanced by a tangy, velvety cream cheese frosting drizzled on top, adding just the right touch of sweetness. Whether for Thanksgiving, Halloween, or any fall gathering, this beautiful Bundt cake is sure to impress and delight your guests!
Ingredients
1 cup vegetable oil
3 large eggs
1 (15-ounce) can pumpkin puree
1 teaspoon vanilla extract
2-½ cups white sugar
2-½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
teaspoon salt
1 cup chopped pecans, walnuts or dried cranberries (optional)
1 recipe Cream Cheese Frosting
Directions
- Preheat oven to 350 F). Grease a 10-inch Bundt pan.
- Beat together oil, eggs, pumpkin and vanilla.
- Sift together flour, sugar, baking soda, spices and salt. Stir flour mixture into pumpkin mixture and stir until just combined. Fold in chopped nuts or cranberries if desired. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate.
- While the cake is cooling, prepare the
Cream Cheese Frosting as directed. - When the cake is completely cool, frost with Cream Cheese Frosting.