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Moist Pumpkin Bundt Cake with Cream Cheese Frosting

Prep Time20 mins
Cook Time45 mins
Total Time2 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!