Go Back
–+ servings
Eightyrecipes
Pumpkin Bundt Cake
by Bity · eightyrecipes.com
A moist, warmly spiced pumpkin bundt cake made with a whole can of pumpkin and finished with maple cream cheese icing.
No ratings yet
Print Recipe Pin Recipe Rate Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 490 kcal

Ingredients  

Cake

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can pumpkin puree 15 oz
  • 1/4 cup milk
  • 2 teaspoons vanilla extract

Icing

  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 to 3 tablespoons milk as needed

Instructions

Cake

  • Heat the oven to 350°F (180°C). Thoroughly grease and flour a 10 to 12 cup fluted tin, coating every groove.
  • Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.
  • In a large bowl, whisk the granulated sugar, brown sugar and oil until well blended.
  • Whisk in the eggs one at a time, then stir in the pumpkin puree, milk and vanilla until smooth.
  • Add the dry ingredients gradually, folding just until no dry streaks remain.
  • Pour the batter evenly into the tin and smooth the top.
  • Bake for 55 to 65 minutes, until a toothpick in the centre comes out clean.
  • Cool in the tin for 15 minutes, then turn out onto a wire rack and cool completely.

Icing

  • Beat the cream cheese and butter until smooth.
  • Mix in the powdered sugar, maple syrup and vanilla until creamy, then add milk 1 tablespoon at a time until smooth and pourable.
  • Drizzle or spread over the completely cooled cake. Let it set for about 20 minutes before slicing.

Notes

Nutrition values are an estimate, per slice with icing. Use plain pumpkin puree, not pumpkin pie filling. Grease every groove of the tin just before filling it. The cake must be completely cool before icing. Allow extra time for cooling and about 20 minutes for the icing to set. Optional garnish: chopped toasted pecans and a light dusting of cinnamon. Store iced cake covered in the fridge.
Nutrition
Calories 490 kcal
Fat 25 g
Saturated Fat 5 g
Protein 6 g
Carbohydrates 61 g
Sugar 38 g
Sodium 320 mg
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating