Pumpkin Bundt Cake
Submitted by Android 67a3f66e2a9f9a374952ae986420f0a8
Oil-based pumpkin bundt cake with canned pumpkin puree, pumpkin pie spice, and a cream cheese frosting drizzle. A tender fall cake that stays moist for days straight from a single pan.
YIELD
16 servingsPREP
20 minCOOK
60 minREADY
45 minAn oil-based pumpkin cake, which is the secret to why this one stays moist for days. Oil doesn’t solidify the way butter does as the cake cools, so the crumb stays soft and plush straight from the fridge. A full 15-ounce can of pumpkin puree keeps the batter thick and hydrating, while two and a half teaspoons of pumpkin pie spice deliver that unmistakable cinnamon, ginger, nutmeg, and clove warmth.
Baking soda, not powder, is the leavening here. The alkalinity reacts with the acidity in the pumpkin to lift the cake without flattening the spice. Add the flour mixture alternately with the pumpkin, beating well between additions, to keep the batter smooth and prevent pockets of dry flour.
The cream cheese frosting is a thin glaze, not a heavy slather. Four ounces of cream cheese with a tablespoon of butter, sifted powdered sugar, vanilla, and enough milk to make it pourable. Spoon it over the cooled cake so it drips down the ridges of the bundt and settles in the grooves.
Kitchen Tips
- Spray the bundt pan thoroughly, getting into every crevice. A fluted pan with one un-greased spot will tear the cake on inverting.
- Cool the cake in the pan for exactly 10 minutes before flipping. Too soon and it collapses; too long and it sticks.
- Sift the powdered sugar for the frosting. Lumps in the sugar mean lumps in the glaze that no mixer will smooth out.
Variations
- Fold a cup of toasted pecans or walnuts into the batter for texture.
- Swap half the vegetable oil for melted brown butter to deepen the flavor without losing the oil’s moisture benefit.
- Drizzle caramel sauce over the frosting for a pumpkin-caramel twist.
Ingredients
Directions
Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended.
Add eggs, one at a time, beating well after each addition. In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt.
Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
Transfer batter to prepared bundt pan.
Bake in preheated oven for 60 to 65 minutes or until toothpick inserted near the center comes out clean.
Cool 10 minutes before inverting onto a wire rack.
Remove pan and cool completely before preparing the cream cheese frosting.
For the cream cheese frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy - about 2 minutes.
Gradually add in confectioners’ sugar. Once the confectioners’ sugar is completely incorporated, mix on medium speed for 2 minutes.
Mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
If desired, add pumpkin pie spice and mix until well-combined.
Spoon over cooled cake.
Comments
