This soft pumpkin cake is filled with warm cinnamon spice and topped with a smooth cream cheese frosting. Baked in a bundt pan for a beautiful presentation, it’s tender, flavorful, and the perfect fall dessert for holidays, gatherings, or cozy weekends at home.
Equipment
- Bundt pan
- Large Mixing Bowl
- Mixer
- Spatulas
- Measuring Cups
- Measuring Spoons
- Can opener
- Fine Mesh Sieve
- Piping Bag, optional
- Wire Rack
Ingredients
CAKE
- 2 cups sugar
- 3 eggs
- 15 oz canned pumpkin
- ½ cup salted butter melted
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
FROSTING
- 3 oz. cream cheese room temperature
- 6 tbsp salted butter room temperature
- 1 tsp vanilla extract
- 1 tbsp milk
- 2 ½ cups powdered sugar
Instructions
- Preheat your oven to 350°F and grease your bundt pan well with butter. Then, sprinkle flour inside and tap the pan to coat it evenly in a thin layer. Tap your pan against the counter to knock out any excess flour. Greasing your pan well is very important for a seamless release of the cake once it’s baked!
- For the cake, add your sugar and eggs to a large mixing bowl. Beat until fluffy, about two minutes. Add in your pumpkin and melted butter, and mix
- Sift in your flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined
- Pour into your greased bundt pan and bake for 38-40 minutes. The cake is done when a toothpick inserted comes out clean. Remove the cake from the oven and cool in the pan for 10 minutes. Use a spatula to gently separate the cake from the edges of the pan, then invert onto a wire rack to cool completely
- For the frosting, cream together your cream cheese and butter in a mixing bowl until smooth. Beat in your vanilla extract and milk. Then sift in your powdered sugar and mix until combined
- Spread or pipe your cream cheese frosting across the top of the cake, slice, and enjoy!
