Pumpkin Bundt Cake
A moist and flavorful Pumpkin Bundt Cake topped with creamy frosting, perfect for any occasion.
Equipment
- Stand Mixer or Hand Mixer For mixing ingredients.
- 12-Cup Bundt Pan For baking the cake.
- Wire rack For cooling the cake.
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2.5 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 0.5 teaspoon ground star anise (optional)
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter, softened
- 0.5 cup canola or vegetable oil
- 1.25 cup granulated sugar
- 0.5 cup packed light brown sugar
- 3 large eggs
- 2 teaspoon pure vanilla extract
- 15 oz pumpkin puree (not pie filling)
Instructions
- Preheat your oven to 350°F (175°C) with a rack in the center.
- In a large mixing bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise (if using), and salt. Whisk these dry ingredients together and set aside.
- In a stand mixer with the paddle attachment, or using a hand mixer, beat the softened butter, canola oil, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until everything is blended.
- Gradually add the flour mixture into the wet ingredients, beating just until no streaks of flour remain. Be careful not to overmix, as this can lead to a denser cake.
- Grease a 12-cup bundt pan thoroughly to prevent sticking. Pour the batter into the pan, spreading it evenly.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps set the shape of the bundt cake.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, cinnamon, and vanilla, mixing well until combined. If needed, add a couple of tablespoons of milk to reach your desired consistency.
- Once the cake is completely cool, drizzle the frosting over the top in a back-and-forth zigzag pattern for an elegant finish.
- For a decorative touch, consider sprinkling some chopped nuts or pumpkin seeds on top of the frosting before it sets. This adds a nice crunch!
- Store any leftover cake in the fridge or keep it at a cool room temperature.
Notes
For a decorative touch, sprinkle chopped nuts or pumpkin seeds on top of the frosting before it sets.