Frosted Pumpkin Puree Bundt Cake
Lord Byron's Kitchen
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!
For the Cake:
all purpose flour
For the Frosting:
Fall themed candy sprinkles for decoration,
For the Cake
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.
For the Frosting
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.