This pumpkin bundt cake is moist, dense, and loaded with pumpkin flavor! Covered in maple pumpkin spice cream cheese frosting and topped with glazed pecans, it's the best pumpkin cake you'll ever try.
(1)15 ounce canpure packed pumpkin NOT pumpkin pie filling
3Tablespoons (42ml)molasses
2teaspoonsvanilla extract
1cup (227ml)vegetable oil
3/4cup (170ml)buttermilkroom temperature
3cups (360g)all-purpose flour
2teaspoonsbaking powder
1/2teaspoon baking soda
3teaspoonsground cinnamon
2teaspoonsground ginger
1teaspoonground cloves
1/2 teaspoonground nutmeg
1/2teaspoonground all-spice
1/2teaspoonsalt
For the Pumpkin Spice Cream Cheese Frosting:
1/2cup (113g)cream cheeseroom temperature
1/4cup (57g)unsalted butterroom temperature
2cups (228g)confectioners' sugarsifted, more if needed
1teaspoonvanillaextract
1teaspoonpumpkin pie spice (or cinnamon)
1/8teaspoonsalt
2teaspoonspure maple syrup
2teaspoonsmilk
1cupglazed pecansfor decor, optional
Instructions
For the Pumpkin Bundt Cake:
Preheat the oven to 325 degrees (F). In a large bowl, whisk the eggs until well combined.
Add in the sugar, pumpkin puree, molasses, vanilla, oil, and buttermilk, and whisk until well combined. Set aside until needed.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
Using a rubber spatula, fold the dry ingredients into the wet ingredients, mixing just until combined. Set aside.
Using nonstick baking spray, generously spray every nook and cranny of a 10-cup Bundt Cake pan.
Scrape the batter into the pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake, in the bundt pan, placed on a wire cooling rack, for 12 minutes (set a timer). Then invert the cake onto the rack and cool completely, about 2 hours.
For the Pumpkin Spice Cream Cheese Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth.
Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
Add in the vanilla, pumpkin spice, and salt, and beat smooth. Beat in the maple syrup and milk.
Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes, or until fluffy.
If the frosting looks too thin, beat in more confectioners' sugar, a 1/4 cup at a time. If the frosting looks too thick, beat in more milk, 1 teaspoon at a time, until desired texture has been reached.
Frost the cake as desired. To achieve a similar look to how the cake is decorated in the photos, scrape the frosting into a large frosting pipe that's fitted with a round open piping tip. Then pipe the frosting in lines, back and forth, around the top of the cake. Top the frosting with glazed pecans, if desired. Slice and serve!
Keyword pumpkin, pumpkin cake, bundt cakes
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