Super moist, and deliciously pumpkin flavoured, Frosted Pumpkin Puree Bundt Cake is a perfect autumn dessert. Pair this cake with your favourite hot beverage for a delightful chilly afternoon indulgence!
Pumpkin is in the air! Everything is coming up pumpkin spice, and I for one, couldn’t be more excited. I love the flavours of pumpkin and pumpkin spice and I loathe the fact that it’s only available for two or three months each year.
My love of pumpkin flavoured foods did not start early in life. I remember the Thanksgiving dinners with the store-bought pumpkin pie and the canned whipped cream that my mom used to present after a big turkey dinner. Looking back now, I think my dad and my sister were the only two who actually ate the pumpkin filling in the pie. I would scrape off the pumpkin, load up the pie crust with the canned whipped cream and be happier than a recent lottery winner.
Fast forward years later to when I learned that pumpkin pie, or pumpkin anything, does not need to taste like those lame store-bought pies. Take for instance, Starbucks’ Pumpkin Spice Latte – yum! Pumpkin flavoured cakes, cookies, pies, and even popcorn – yes, popcorn! – all have a completely different flavour when it’s homemade. I’ll still used canned pumpkin puree, but I’ll never top a store-bought pie crust with it. The canned puree is perfectly fine when used in a homemade recipe.
When it comes to pumpkin puree, there’s only two types that I will use. If I’m travelling into the United States in the fall, I’ll stock up on the Libby’s brand, which I can’t find here in Canada. And, here at home, I’ll opt for the E.D. Smith brand. It’s not that I favour the Libby’s over the E.D. Smith, it’s just that Libby’s comes in a smaller sized can which results in little waste or no leftovers. That E.D. Smith can is huge!
For this particular Frosted Pumpkin Puree Bundt Cake though, the E.D. Smith variety was perfect because it contained the two cups of puree I needed to make this cake. And two cups of pumpkin puree is what helps to keep this cake super moist.
If you’re new to Lord Byron’s Kitchen, I encourage you to take a look at some of my other pumpkin-inspired recipes. You can find them all under this link: Pumpkin Recipes. But, if you’re short on time, here’s a few of my favourites:
That should be enough to get your pumpkin spice mojo on! I wish I could be of more help when it comes to choosing a favourite pumpkin recipe, but I can’t. You’ll just have to try them all!
- 1 can pumpkin puree (540 ml)
- 2 cups white sugar
- 1 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups confectioner's sugar
- 2 teaspoons vanilla extract
- Fall themed candy sprinkles for decoration (optional)
- Preheat your oven to 350 degrees.
- Lightly grease a bundt pan with non-stick cooking spray. Set aside.
- In a large bowl, add the pumpkin puree, eggs, sugar, oil, and vanilla. Using a hand-held mixer, beat until well combined - about 3 minutes.
- Add the flour, baking powder, baking soda, and salt. Mix into the pumpkin mixture until well combined.
- Pour batter into greased bundt pan.
- Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. (No more than 35 minutes depending on each individual oven.)
- Allow cake to cool for 20 minutes before turning out onto a wire cooling rack to continue cooling.
- Add the cream cheese to a deep bowl and using a handheld mixer, blend until smooth.
- Add the butter and incorporate into the cream cheese.
- Add the vanilla and the confectioner's sugar. With the mixer on the lowest setting, incorporate the sugar into the cream cheese and butter mixture.
- Transfer frosting to a piping bag and decorate the cake, or simply smear the icing over the cake using an offset spatula.
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