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 https://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
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!