Ahhh Fall… it’s right around the corner. I’m not trying to rush it because I do love Summer, but does anyone else think that Fall just doesn’t last nearly long enough? Anyways, I can’t think about Fall without thinking of pumpkin… Pumpkin patches, jack-o-lanterns, decor and most of all, pumpkin recipes!
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When I think of great pumpkin recipes one comes to mind that is a winner every time: Pumpkin Bundt Cake with Cream Cheese icing. It is so delicious! Plus, the house smells amazing while it’s baking.
Ingredients:
- 1 1/2 cups AP flour
- 1 1/2 tsp cinnamon
- 3 eggs
- 3/4 cup vegetable oil
- 3/4 tsp baking soda
- 1/8 tsp salt
- 1 1/2 cups sugar
- 1 15oz can pumpkin puree
- 1 cup chopped walnuts (optional)
Directions:
Preheat oven to 350 degrees. Spray bundt pan (get it here!) with non-stick cooking spray.
Whisk together flour, salt, baking soda and cinnamon together in a bowl and set aside.
Mix sugar and oil together, then add eggs one at a time, mixing well in between.
Add pumpkin and mix well.
On low speed, slowly add dry ingredients to wet. Mix until flour it is incorporated. Then, fold in nuts (if you are using them).
Pour batter into prepared bundt pan.
Bake for approximately 45-55 minutes. Do the toothpick test to see if it is done.
Let cake cool 15 minutes then invert cake on to a cooling rack to cool completely.
Once completely cooled top with cream cheese icing. You can use store bought cream cheese icing, or make your own.
Cream Cheese Icing:
- 6-8 cups Powdered Sugar
- 1 stick of butter
- 2 tsp vanilla extract
- 8 oz cream cheese
Directions:
Cream butter, vanilla and cream cheese together. Slowly add powdered sugar until desired consistency.
If you like cinnamon try adding a teaspoon or two to your icing. It goes perfect with this cake.
Enjoy!
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