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! 😉
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Cinderella Cake {Pumpkin Bundt Cake with Cream Cheese Frosting}
Moist spiced pumpkin bundt cake with creamy cream cheese frosting, topped with toasted pecans.
Ingredients
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
Instructions
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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 745Total Fat: 41gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 111mgSodium: 395mgCarbohydrates: 91gFiber: 2gSugar: 71gProtein: 6g
Nutrition isn't always accurate.
Recipe slightly adapted from http://lickthebowlgood.blogspot.com/
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Angela says
This sounds wonderful! I adore cream cheese frosting. I am very much looking forward to making this cake
Lisa@Lisa's Dinnertime Dish says
I love pumpkin cake and I love cream cheese frosting even more, so I really need a piece of this! It’s gorgeous!
Justine says
What a pretty cake! I adore cream cheese frosting, too, so nice to pair it with pumpkin cake.
Michaela Kenkel says
Thank you!
Michelle | A Dish of Daily Life says
I can’t believe all the Christmas stuff either…what’s up with that? It seems like it gets earlier and earlier every year.
Your cake sounds wonderful though…perfect way to celebrate FALL! I don’t want to skip over these months…it’s one of my favorite times of the year!
Jenny | Honey and Birch says
Besides the fact that I LOVE anything pumpkin, this is an adorable idea.!!
Sandra Shaffer says
Drooling over this Cinderella cake and could make this a couple of times before being bombarded by Christmas. Thanksgiving is my favorite holiday! How could those marketers skip TG. Unacceptable! 🙂
Lori Vachon says
Gobs of creamy cream cheese frosting…YES YES YES! I love this cake, all the things I personally adore about autumn!!!
Dini @ The Flavor Bender says
I am drooling all over my keyboard!! This looks SO GOOD! I am definitely going to try this recipe 🙂 And that frosting? Just give me a bowl of that! 😀
Michaela Kenkel says
It’s my favorite!! 🙂
Jennifer A Stewart says
I am always in charge of desserts and appetizers (as you can imagine) for our Thanksgiving reunion. Feeding 50+ people for 3 days is hard and everyone loves to snack and we are SERIOUS about our desserts. This will be the headliner this year for sure!
Anne says
I would add some ground cloves too, as my pumpkin bread recipe includes that and it’s yummy
Michaela Kenkel says
I had to go back and look — honestly I am surprised I didn’t add them! Cloves are one of my favorite spices in the WORLD!!
Amanda says
I just made this last night — SOOOO good! It was so moist and tasty. It made a lot of frosting, but you know what? I used ALL of it! I think next time I’ll add chopped walnuts, because then it will be just like my mom’s carrot cake, except that it’s a lot easier to open a can of pumpkin than to grate carrots. Thanks for a great recipe!
Michaela Kenkel says
So happy you loved it! It IS A lot of frosting but it’s SO GOOD!! ❤️
Claudia Lamascolo says
I love the name, the cake looks so moist and every thing looks just perfect!
Caroline says
This looks delicious – love pumpkin and cinnamon so my kind of flavors.
Diane Baker says
Of course, I’d rather have my pumpkin turn into a Bundt Cake then a Carriage!!!
How delicious does this look!! Will be baking soon!!
debi at Life Currents says
I would feel like a princess if I had this cake in front of me! It looks delicious! Especially that cream cheese frosting!
Angela says
WOW! This cake is perfection!! The cake looks like the perfect texture and that frosting is the perfect pairing! I know my family is going to love this one!
Michaela Kenkel says
We sure do!! I hope you love it, too!
Lisa@Lisa's Dinnertime Dish says
I love pumpkin cake and I love cream cheese frosting, so I love everything about this cake! It looks amazing! And I’m totally with you, we absolutely need to slow down and savor the pumpkin!
Healing Tomato says
I absolutely love that you called this a Cinderella Cake. Its so creative and looks really delicious. I would definitely eat the whole cake.
Michaela Kenkel says
I totally could too! ?
Healing Tomato says
I absolutely love that you called this a Cinderella Cake. Its so creative and looks really delicious.
Kathy McDaniel says
You got me at pumpkin! This Cinderella cake looks and sounds amazing! Cream cheese frosting is my favorite and it is truly the perfect match for spiced pumpkin cake! This is pure perfection!
Carolyn says
Anything with pumpkin spice, i’m in! Also, I love the name so cute!
Sandra Shaffer says
Not only is this cake delicious, but totally puts me in the Cinderella movie mode when watching your video! So well done all around! Perfect for sharing at a potluck!
Dan from Platter Talk says
Pinning this magical creation for the fall pumpkin extravaganza! So nicely done!!!
Jenny says
I’m all about pumpkin… and cream cheese frosting. I wish I lived closer to you so I could eat this sooner!
Michaela Kenkel says
🙂 is totally make you one!
Lhayes says
How much cloves would you add if I should decide to do?
Michaela Kenkel says
I like how you think! I love cloves. You could add 1/4-1/2 teaspoon in the cake. You could even add a pinch or two to the frosting!
Dotty says
Could this be a sheet cake?
Michaela Kenkel says
I have never made it that way, but I can’t see why it wouldn’t work in a 9×13?
Courtney King says
The cake looks delicious can I use fresh pumpkin puree for this it says 1 15 ounce pumpkin how much pumpkin puree do I use
Michaela Kenkel says
That will be about 2 cups.
Krista says
I’m currently making the cake and not sure where I am supposed to put the vanilla for the cake part . It doesn’t state in the directions.
Michaela Kenkel says
That error has been fixed. I am assuming you just added it in, as I am seeing this a couple of days late. I hope you enjoyed the cake!
Peggy says
I made this today….I love it !! Everyone had a second piece !! I did it exactly as the recipe said.
Michaela Kenkel says
Peggy – I am thrilled you loved it! It’s one of my FAVORITES!!
Jackie D says
What size Bundt pan should I use when making this cake?
Michaela Kenkel says
Hi, Jackie! The standard-sized 10″ is what I use.
Belinda says
I made this cake, I didn’t have pumpkin so I used 2 cups of sweet potato. This was the moistest cake and loved by all.
Michaela Kenkel says
That makes me so happy to hear that you enjoyed it! Thank you for coming back to share!