EASY PUMPKIN BUNDT CAKE FOR BAKERS LIKE ME

I made a bundt cake! Sometimes it’s the little wins in the kitchen. But in more exciting news I made a pumpkin Bundt cake that I finished with a perfect dismount when I released the cake from the pan.

IT’S ALL ABOUT THE BUNDT

What I love about bundt pans is they are very forgiving for those of us who are more Betty Off Her Rocker than Crocker.

Bundt cakes mean the cake always has one good side. Here is a favorite, made in the USA pan by Nordicware.

This pumpkin bundt cake was super easy to make. I always skim the list of ingredients before committing to a new recipe. It checked all the boxes for simplicity.

BUNDT CAKES + FROSTING COVER UP MISTAKES

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SUGGESTIONS

Be generous with the cooking spray and flour when prepping the bundt pan.
Make sure and cool the cake on a wired wrack.
Sidenote: I am sure there is a reason for the cake to
I am sure there is a reason for the cake to cool on the wire rack, but I see no reason to flip this cake twice before serving.

The additional flip to the cake plate after cooling on the wire rack increase the chance of a critical landing error when I transfer the cake from the wire rack to the cake plate.

Instead, I just flipped the pumpkin cake onto the cake plate.

CREAM CHEESE FROSTING

We have not even talked about the cream cheese frosting. It is amazing and I used it for these pumpkin bars.

I was a little generous with the frosting on this cake so it’s a little sloppier than I had hoped.

As suggested in the recipe below, I added two tablespoons of milk to thin the icing, but it was still thick. Not that I am complaining about this yummy cream cheese frosting with a dash of pumpkin spice seasoning.

If you live near a Bundt store I basically copied their familiar thick frosting bands across the bundt.

But, it tastes amazing. I used a plastic bag as an icing bag and probably snipped too much off the corner which caused the generous “beads” of frosting.

It was so good I should have frosted my plate and just smeared the cake into the cream cheese frosting.

INGREDIENTS

CAKE

2 1/2 CUPS FLOUR
1 TSP BAKING SODA
2 TSP BAKING POWDER
2 1/2 TSP PUMPKIN PIE SPICE
1 TSP CINNAMON
1/2 TSP KOSHER SALT
1/2 CUP UNSALTED BUTTER
12 CUP CANOLA OR VEGETABLE OIL
1 1/4 CUPS SUGAR
1/2 CUP BROWN SUGAR
3 LARGE EGGS
2 TSP PURE VANILLA
1 15 OZ CAN PUMPKIN PUREE OR CANNED PUMPKIN IF YOU BAKE LIKE ME

CREAM CHEESE FROSTING

4 OZ CREAM CHEESE SOFTENED TO ROOM TEMP
4 TBSP UNSALTED BUTTER, SOFTENED TO ROOM TEMP
1 1/2 CUPS POWDERED SUGAR, SIFTED
1/4 TSP CINNAMON
1/2 TSP PURE VANILLA EXTRACT
1-2 TBSP MILK TO THIN IF NEEDED

INSTRUCTIONS

CAKE INSTRUCTIONS

1. PREHEAT OVEN TO 350.
2. IN LARGE BOWL COMBINE FLOUR, BAKING SODA, BAKING POWDER, SPICES & SALT. SET ASIDE
3. IN THE MIXER BOWL, BEAT BUTTER, OIL, SUGARS UNTIL COMBINED.
4. ADD EGGS, PUMPKIN AND VANILLA.
5. ADD FLOUR MIXTURE
6. GREASE BUNDT PAN (NONSTICK + FLOUR).
7. POUR BATTER, TAP PAN TO LEVEL BATTER.
BAKE 40-50 MINUTES8. COOL FOR FEW MINUTES AND THEN FLIP ONTO PLATE OR SERVING PLATTER