Sunday, November 11, 2012

Pumpkin Bundt Cake with Pumpkin Cream Cheese Frosting

Tonight I tried something new for me: Pumpkin Bundt Cake- to use up some cream cheese frosting- with a little hint of pumpkin in it- cause I am a sucker for anything flavored with pumpkin and cream cheese.  Here is what I did. I hope it works for you like it did for me, it was delicious! {Note: I sort of improvised with the frosting- see details below. I also added the spices with not exact measuring- as noted below. I don't think you can mess this one up though- if you are a pumpkin lover like me :) }

Pumpkin Pie Bundt Cake:
2 cups granulated sugar
1 cup butter, softened  OR I cup unsweetened applesauce- {I used this instead of the butter}
Mix together, and add the eggs one at a time.
4 large eggs
1 cup canned pumpkin {pure pumpkin, not the kind for pumpkin pie}
Mix in, and then add sour cream.
1 cup sour cream {I used a fat free kind}
2 teaspoons vanilla extract
3 cups all-purpose flour
Add the flour one cup at a time, and then add the ingredients below.
1 tablespoon ground cinnamon
  2 tsp. pumpkin pie spice
  1 tsp. nutmeg {I used a little more}
 1 tsp. cloves {I used a little more}
2 teaspoons baking soda
1 teaspoon salt
Pour into a prepared bundt cake pan. I used PAM spray, and sprinkled it with cinnamon sugar.
Bake at 350 for one hour. Test with a toothpick- when it comes out almost clean, it is done. Allow to cool in pan for at least 25 min. Then transfer carefully to a plate. Allow to cool a little more, and add the frosting while it is still warm.

4 oz. cream cheese (softened) you can use the reduced fat kind
1/2 cup butter or margarine softened
2 tsp. vanilla
4-5 cups powdered sugar
If you want it pumpkin flavored, add 2 TBSP. pumpkin. I cheated, and added some Trader Joe's pumpkin cream cheese that I had. You could probably also use Pumpkin Butter.  I think this would be really good with some orange zest in it.
Blend together until light and fluffy. Put on cake while it is still warm, and it will melt a little and drip down on the sides.
This frosting is really good- watch out if you have graham crackers in your house.

Enjoy! This was another great pumpkin dessert to add to my ever-growing pumpkin recipe list!
I hope you are enjoying your Fall Season!

post signature


Sandy said...

This looks delicious! Think I will make one and take it to our Thanksgiving dinner at my in-laws.

Sandy said...

Sharla, I did make this cake... twice!! The first one I made hubby said it looked so good he could not wait for Thanksgiving, so he took it to work and shared it with everybody - they LOVED it! So the next day I had to make another one for Thanksgiving again - and it was the hit of our Thanksgiving dinner. This is the most moist, delicious cake I have made in a long time, and will be a recipe I make frequently. Thank you so very much for sharing it :)