Pumpkin is one of my absolute favorite flavors. I love a good pumpkin dessert because it tends to be super moist and so full of flavor.

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This pumpkin bundt cake is fluffy and goes so nicely with the cream cheese frosting. Enjoy with a hot cup of tea or coffee.

Ingredients

For the cake:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 can (15 oz) pure pumpkin puree
• 1 teaspoon vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3-4 cups powdered sugar (adjust for desired sweetness and consistency)
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for thinning)

Directions

I would eat this pumpkin bundt cake for a snack, for breakfast, for dessert, of course. There are no rules!

Here's how you make it...

Preheat your oven to 350°F (175°C) and grease and flour a 10-cup bundt pan or use a non-stick baking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, then set it aside.

In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.

Add the eggs one at a time, mixing well after each addition, and then stir in the pumpkin puree and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined—be careful not to overmix.

Pour the batter into the prepared bundt pan, smoothing the top, and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

If the cake starts to brown too quickly, tent it with foil.

Once baked, allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.

Meanwhile, make the cream cheese frosting by beating the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar and mix until well combined, then stir in the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until you reach your desired consistency.

Once the cake is completely cool, drizzle or spread the cream cheese frosting over the top, and feel free to dust it with a little cinnamon or powdered sugar for extra flair. Slice and enjoy your delicious pumpkin bundt cake!

What do you think?

This recipe is bringing the taste of Fall! Would you try this recipe for dessert?