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.
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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- To make the Cake:
- 2 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 2 cup flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. salt
- 1-15 oz. can pumpkin puree
- 1 teaspoon vanilla
- To Make the Frosting:
- 8 ounces cream cheese, softened
- 1½ sticks unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
- ½ cup toasted pecan pieces, chopped
- To Make the Cake: Beat sugar and eggsuntil creamy and light in color. Add oil, continuing to beat. Combine dry ingredients with a whisk, gradually mixing into to egg mixture. Add pumpkin, 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 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.
- Recipe slightly adapted from: http://lickthebowlgood.blogspot.com/
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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
This sounds wonderful! I adore cream cheese frosting. I am very much looking forward to making this cake
I love pumpkin cake and I love cream cheese frosting even more, so I really need a piece of this! It’s gorgeous!
What a pretty cake! I adore cream cheese frosting, too, so nice to pair it with pumpkin cake.
Thank you!
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!
Besides the fact that I LOVE anything pumpkin, this is an adorable idea.!!
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! 🙂
Gobs of creamy cream cheese frosting…YES YES YES! I love this cake, all the things I personally adore about autumn!!!
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! 😀
It’s my favorite!! 🙂
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!
I would add some ground cloves too, as my pumpkin bread recipe includes that and it’s yummy
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!!
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!
So happy you loved it! It IS A lot of frosting but it’s SO GOOD!! ❤️