Moist Whole Wheat Pumpkin Cake with Cream Cheese Frosting

I didn’t plan on sharing this Moist Whole Wheat Pumpkin Cake with Cream Cheese Frosting  I made this morning, but I totally have to now because it’s that good.

Since I’m a morning baker, it’s usually a mad rush to bake something, jog five miles, run, clean the kitchen, and be at work by 8 a.m. Needless to say, I’m usually sneaking into the office late. My co-workers don’t often mind since I usually share my baked treats.

I don’t typically post a recipe the same day I make it, but the truth is I wanted to make sure I didn’t forget what I did. So now this easy pumpkin cake recipe is saved for me – and for you.

Moist, perfectly rich, and not too sweet – you too can whip this baby up, including the drizzle, in about an hour.

I know the photos are a little dark, but that’s one of the downfalls of trying to fit a whole day’s events in before most folks are even out of bed.

Enjoy!

Print Recipe

Moist Pumpkin Bundt Cake with Cream Cheese Frosting

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time2 hours hrs

Servings: 8 -10

Ingredients

For the Cake

• 1 1/4 cup all purpose flour
• 1 cup cake flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 sticks butter room temperature, cubed
• 1 cup granulated sugar
• 1 1/2 cups pumpkin puree canned pumpkin
• 3/4 buttermilk or whole milk with splash of white vinegar
• 1 teaspoon pure vanilla extract
• 2 eggs

For the Icing

• 1 8oz package cream cheese preferably Philadelphia brand
• 4 tablespoons butter 1/2 stick
• 1 teaspoon vanilla
• 2 cups powdered sugar
• 3 tablespoons milk
• 2 teaspoons corn syrup optional for texture

Topping

• 1 cup pecans chopped

Instructions

• Heat oven to 350 degrees F.
• Grease and flour bundt cake pan.
• In medium bowl, whisk together both flours, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, salt; set aside.
• In bowl of stand mixer, beat butter and sugar until pale yellow (about 3 minutes).
• In small mixing bowl, stir together pumpkin, buttermilk and vanilla extract; set aside.
• To butter mixture, add 1/2 the flour mixture and beat until well-blended. Then add 1/2 the pumpkin mixture and continue to incorporate. Beat in remaining pumpkin mixture, finishing with remaining flour mixture and beat until a smooth consistency, about 30 seconds. Scrape down bowl.
• Add eggs, one at a time. Scrape down sides and beat another 10 seconds.
• Pour evenly into cake pan and bake for about 45 minutes (check at 40), until toothpick comes out dry when inserted in the center; let cool.
• For the icing, beat butter and cream cheese until smooth. Add sugar and continue to beat until creamy. Add milk, a little at a time until desired consistency (preferably thick, but still pourable). Add corn syrup (if needed) and beat until incorporated.
• Drizzle over cooled cake.
• Toast chopped pecans in oven for 8 minutes at 275 degrees F. Let cool and then sprinkle and press toasted pecans on top of icing.
• Enjoy!