• Pumpkin Bundt Cake with Cream Cheese Icing
  • Pumpkin Bundt Cake with Cream Cheese Icing
  • Pumpkin Bundt Cake

Pumpkin Bundt Cake with Cream Cheese Icing

Instructions

  • 1. In a small bowl, mix together flour, baking powder, baking soda, cinnamon, cloves and salt.
  • 2. In a large bowl, beat together eggs, sugar and pumpkin puree. Add flour mixture.
  • 3. Fill greased bundt cake pan evenly with batter. Bake at 375˚ for 40-45 minutes of until cake tester come out clean.
  • 4. Let cool for 10 minutes then flip gently onto a cake stand or large flat plate.
  • 5. While the cake is cooling, beat together the icing ingredients until smooth. Fill a ziploc bag with the icing and cut a tiny hole in one corner. Squeeze the icing out of the hole in the bag to get the pretty piped icing look.
Published on October 3, 2015 | In | By |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 cake

    • Ingredients

    • 1 1/2 cups flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 2 tsp cinnamon
    • 1 tsp ground cloves
    • 1/2 tsp salt
    • 6 eggs
    • 1 cup sugar
    • 1 (14oz) can pumpkin puree
    • CREAM CHEESE ICING
    • 1 (8oz) package cream cheese
    • 1 cup powedered sugar, sifted
    • 1 tsp vanilla extract
    • 2 tbsp milk
    • Difficulty Level
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The most delicious way to celebrate fall!

This moist and fluffy pumpkin bundt cake, drizzled with cream cheese icing, is ideal breakfast food but also makes a festive fall dessert. Great for the Thanksgiving dinner table, or serve it up at a Halloween party.

Best part though? It’s super easy to make.

With a relatively short list of ingredients and simple prep, this cake is much less work that its impressive looks would let on.

Make this pumpkin bundt cake extra festive with sprinkles.

My favorite part about baking cakes is the decorating. So I kind of like to get the baking part out of the way quickly so I can have fun with sprinkles or whatever cute fall cake decorations have come to store for the year.

After you top this bundt cake with the cream cheese icing, you’ll want to immediately shake on sprinkles so they stick nicely.

This pumpkin bundt cake is actually fairly healthy!

Healthy cake? Yes! Pumpkin puree has a heart dose of vitamins. So you can feel pretty good about slicing yourself a piece of this cake.

Check out the nutrition facts on a can of pumpkin puree and you’ll see a hearty dose of vitamin A along with some calcium, vitamin C, fiber and iron. There’s also very little fat, no saturated fat and it’s low in sugar.

Pumpkin Puree Nutrition Facts

When I first posted this recipe for delicious pumpkin bundt cake smothered in cream cheese icing, I had started calorie counting.

It seemed kind of ironic but really it’s not. See, to me counting calories is the best way to train my brain to eat what I need. I don’t feel like giving up all the treats you love to stay fit is necessary. I think it’s all about moderation. I’m trying to take a minute to realize, OK, a small slice of pumpkin bundt cake is going to be about 200 calories. Then I can have one slice and that’s it. SHARE the rest. So really I’m becoming better at sharing too. 🙂 So as far as counting calories, I think it’s really simple and for me that works. I don’t tend to stick with things that are complicated. After doing some research, here’s what I’ve learned:

To loose weight, take:
Your Goal Weight x 10 = Daily Calorie Intake

To maintain your weight, take:
Your Weight x 13 = Daily Calorie Intake

So even if you’re not trying to loose weight, I think counting calories is a healthy habit.

My personal goal was to loose a few pounds. As I’m getting older, my metabolism is starting to slow down a bit more and so I’ve been trying to stay ahead of things so they don’t get out of control. I’m 5′ 4″ and my goal weight is 125. I choose that number because I felt less lumpy and like my clothes fit well at that weight. I have a small frame and I do a medium amount of daily activity but I do have a desk job. So choose a number that is achievable and feels healthy to you.

You may want to choose your goal weight based on what feels right considering your height, your frame size, your job, your level of daily activity, your age, and consider any of factors you think may affect your food intake. Obviously, I’m not a doctor or even a nutritionist so I’m telling you this based on what works for me. I really can’t guarantee if it will work for you but I feel like no matter what it’s a healthy habit and worth trying!

I’m also a fan of the 80/20 rule. Ever heard of it? It’s pretty simple and easy to remember and follow. 80% of the time you eat low-calorie nutritious foods. 20% of the time… you satisfy your cravings. So it gives you room to “cheat” a little but then the calorie counting keeps you on track.

Ever tried either one? Let me know how it worked for you.

Back to the cake

Pioneer Woman Mint Jade Cake StandI love making cakes pretty and have several cake stands. My favorite thought is my mint green vintage cake stand! It was one of those things I just had to have. That color. Is it mint? Jade? Don’t know, don’t care just love it. Let me give you one tip though. If you are really into bundt cakes and love this cake stand as much as I do, I’d recommend going with a small bundt cake mold since the glass top is not very tall. Or choose a cake stand with a large glass top and a diameter that matches your bundt pan.

This pumpkin bundt cake is an adaptation of Libby’s pumpkin roll recipe.

This recipe for pumpkin bundt cake with cream cheese icing was featured on Mix it up Monday and South Your Mouth!

Pumpkin Bundt Cake with Cream Cheese Icing

Ingredients

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • 6 eggs
  • 1 cup sugar
  • 1 (14oz) can pumpkin puree
  • CREAM CHEESE ICING
  • 1 (8oz) package cream cheese
  • 1 cup powedered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions

  • 1. In a small bowl, mix together flour, baking powder, baking soda, cinnamon, cloves and salt.
  • 2. In a large bowl, beat together eggs, sugar and pumpkin puree. Add flour mixture.
  • 3. Fill greased bundt cake pan evenly with batter. Bake at 375˚ for 40-45 minutes of until cake tester come out clean.
  • 4. Let cool for 10 minutes then flip gently onto a cake stand or large flat plate.
  • 5. While the cake is cooling, beat together the icing ingredients until smooth. Fill a ziploc bag with the icing and cut a tiny hole in one corner. Squeeze the icing out of the hole in the bag to get the pretty piped icing look.

Recipe Rating

  • (4.3 /5)
  • (13 Rating)

Instructions

  • 1. In a small bowl, mix together flour, baking powder, baking soda, cinnamon, cloves and salt.
  • 2. In a large bowl, beat together eggs, sugar and pumpkin puree. Add flour mixture.
  • 3. Fill greased bundt cake pan evenly with batter. Bake at 375˚ for 40-45 minutes of until cake tester come out clean.
  • 4. Let cool for 10 minutes then flip gently onto a cake stand or large flat plate.
  • 5. While the cake is cooling, beat together the icing ingredients until smooth. Fill a ziploc bag with the icing and cut a tiny hole in one corner. Squeeze the icing out of the hole in the bag to get the pretty piped icing look.

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Pumpkin Bundt Cake with Cream Cheese Icing

  • 13 People Rated This Recipe

  • Average Rating

    (4.3 / 5)

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