This pumpkin bundt cake with cream cheese frosting is a super easy recipe made without a box mix. It’s in the oven in under 20 minutes and “leaves” you plenty of time for fun fall activities.
I’ve been a little slack in the baking department recently. Which is kind of weird since it’s fall and all and I really should be gearing up for Thanksgiving desserts to bring to my mom’s next week.
But work has been in.sane basically since I started in early September and though I’ve been told by a few of my new co-workers that “it’s never this busy,” I’m starting to doubt them.
And this isn’t to say that I’m unhappy in my new position – I actually really love it – it’s just that I’m amazingly exhausted at night and on the weekends, leaving me to not want to do anything but catch up on my DVR shows and Gossip Girl season 6 on Netflix (squeeee!!).
The slow cooker has been a good friend recently, including the meal I made for my book club ladies earlier this week and it was that afternoon that I cut out a few hours early to run home (read: drive 1 hour) and make this pumpkin bundt cake while dinner bubbled away.
I rushed through tossing the cake batter together and shoved it in the oven so I could finish the book before they arrived (!!), so that after literally only 20 minutes of hands-on time, a homemade dessert dripping in cream cheese frosting was on the table that night.
And even with full bellies of dinner and plenty of wine, I definitely heard a collective sigh happen around the table.
So look. We’re all pressed for time, especially this time of year, but surely you’ve got 20 minutes to spare for a pumpkin cake like this one!
More pumpkin recipes for your fall baking:
For the pumpkin bundt cake:
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 ½ tsp pumpkin pie spice
- ½ tsp salt
- 2 ¼ cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 can (15 oz) pure pumpkin puree
For the cream cheese frosting:
- 4 oz cream cheese, softened
- 1 tbsp unsalted butter, softened
- 1 ½ cup confectioners' sugar, sifted
- ½ tsp pure vanilla extract
- 2-3 tbsp milk
To make the pumpkin bundt cake: Preheat oven to 350° F. Spray a 10-inch bundt pan with baking spray or grease with butter and lightly coat with flour. Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and oil until combined. Beat in the eggs one at a time, beating each until incorporated before adding the next. After the last egg is incorporated, beat the mixture on medium speed for 15-20 seconds until the batter is smooth and uniform. Beginning and ending with the flour mixture, stir in the flour mixture in 3 additions on low speed, alternating with the pumpkin puree (2 equal additions). Scrape down the sides of the bowl as needed and take care to allow each addition to incorporate before adding the next. Beat the final batter for 5 seconds on medium speed. Transfer the batter to the prepared pan and smooth out the top of the batter.
Bake for 55 to 65 minutes and test with a long sharp knife or long toothpick for doneness in the center of the cake. Transfer the pan to a wire rack to cool for 15 minutes before inverting the pan onto the rack to release the cake. Allow the cake to cool completely before frosting.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese and butter until completely smooth and no lumps of cream cheese remain. Add the sugar, vanilla, and 2 tablespoons milk to the bowl and on low speed, mix until the sugar is mostly incorporated then increase the mixer speed to medium-high and whip for 10 seconds. If the frosting is not loose enough to run thickly off a spoon, add a little more milk. Pour the frosting over the cake and let it drip down the sides and into the center ring of the bundt cake. Serve immediately or cover and keep at room temperature for up to 2 days.
adapted from My Baking Addiction
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