Moist spiced pumpkin bundt cake with creamy cream cheese frosting, topped with toasted pecans.
This pumpkin cake was our dessert Halloween night. Every year for Halloween I cook up all kinds of soups, have a wide array of breads and crackers to go with it, and a dessert to enjoy . The grandparents are always over, my niece and whomever else decided to pop in that day. This year, my daughter, Josie, had 6 girlfriends over to eat, trick or treat and sleepover night. This Cinderella cake was perfect!! I mean, the cream cheese frosting, alone … SWOON!
^^ LOVE It? PIN It!! ^^
I love to have something pumpkin on the menu, and I set out to find a cake recipe that fit what I had in mind. Pinterest is typically my first stop to look, and I found 4 that were *almost* the same. I fell in love with this one, not only because it was wrapped in that amazing cream cheese frosting, but I loved the name. “Cinderella Cake-” what little girl doesn’t love Cinderella? Most of us have dressed up like her for Halloween, am I right?
Can I tell you one of my pet peeves though? I can’t STAND that the Christmas stuff is parked right next to the Halloween stuff for the whole month of October! Drives me batty!
What about Thanksgiving??
What about the month of November??
We don’t need to keep rushing our lives. I say we stop and savor the pumpkin people.
This, from scratch, pumpkin cake was to die for! I knew the minute I snitched a taste of the batter before it hit the oven that this recipe was a winner.
Look how PRETTY it baked up!! The aroma was intoxicating.
And then …. THEN… you slathered the whole thing with this incredible cream cheese frosting.
be. still. my. heart.
Topped it with some freshly toasted pecans — and Whoa baby!!
This would make a great addition to your Thanksgiving menus, for those who (gasp!!) don’t like pie! 😉
To make the Cake:
- 2 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 2 cup flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1-15 oz. can pumpkin puree
- 1 teaspoon vanilla
To Make the Frosting:
- 8 ounces cream cheese, softened
- 1 1/2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1/2 cup toasted pecan pieces, chopped
To Make the Cake: Beat sugar and eggs until creamy and light in color. Add oil, continuing to beat. Combine dry ingredients with a whisk, gradually mixing into to egg mixture. Add pumpkin and vanilla, mix well. Pour into greased bundt pan. Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto a baking rack to cool completely. Frost.
To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost and top with toasted pecans before frosting sets.
Amount Per Serving: Calories: 745 Total Fat: 41g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 111mg Sodium: 395mg Carbohydrates: 91g Fiber: 2g Sugar: 71g Protein: 6g
Recipe slightly adapted from http://lickthebowlgood.blogspot.com/