Pumpkin Bundt Cake Recipe

Originally posted on Lipglossandhighheels.com

The holidays are my favorite time of year (like most people). One of my favorite parts about the holidays is that I have an excuse to bake massive amounts of desserts and treats to share with others. At the beginning of November I load up on baking essentials such as sugar, flour, eggs, and baking soda. I know that if I have the essentials then I can bake anything in a breeze.

Thanksgiving isn’t always my favorite holiday. Both my family and my husband’s family cook the same exact meal so it’s a day full of eating Turkey, stuffing, green bean casserole and sweet potatoes for lunch and dinner.  The one thing that I enjoy doing that makes Thanksgiving a little brighter is to bake. Every year, I go all out baking up a storm. The best part about it is being able to share it with my loved ones.

This year, I wanted to bake something with pumpkin in it so I decided to bake a Pumpkin Bundt Cake. I didn’t want to bake just any bundt cake, I wanted it to look just like a pumpkin! So after thinking about it a while, I figured out how to do it.

I had a recipe for a spiced bundt cake but added a few extra ingredients to make it the best pumpkin bundt cake ever. No joke. My husband and I couldn’t stop eating it. Did I mention the icing is homemade too?

The recipe was so simple. I made two bundt cakes and put them on top of each other to make the pumpkin shape. The recipe below is for one bundt cake.  So when making the recipe don’t forget to double the recipe.

 

Pumpkin Bundt Cake

Ingredients

• 2 cups sugar
• 4 Goldrich Eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 4oz pumpkin puree

Directions:

1. Preheat over at 350 degrees.
2. Beat sugar and eggs until well blended. If using Goldrich Eggs, the yolk will be very vibrant.
3. Add oil, continue beating. Beat for a few minutes until it’s well blended.
4. Combine all dry ingredients to egg mixture. Mixture will get very thick.
5. Add vanilla.
6. Add pumpkin puree and mix well.
7. Pour into greased 9 in bundt pan.
8. Bake at 350 degrees for 55 minutes.
9. Let stand in pan for 10 minutes.
10. Turn the bundt cake onto baking rack or platter to allow it to cool completely.

Cream Cheese Icing

Ingredients:

• 1/2 cup unsalted butter, softened
• 2 oz cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla

Directions:

1. Blend softened cream cheese and butter til smooth and creamy.
2. Add vanilla.
3. Add powdered sugar. Mix well.

There are a few things to know before making the Pumpkin Bundt Cake. You will need to make two bundt cakes so you will need to double both the bundt cake recipe and the cream cheese icing recipe to have enough for both. Before you start baking, make sure you have 2 bundt cake pans that are the same size unless you want to cook one cake, let it cool then cook another cake in the same pan. I would highly suggest purchasing two pans the same size, it will cut your bake time in half!