Pumpkin Bundt Cake with Cream Cheese Frosting - "Cinderella Cake"
Moist spiced pumpkin bundt cake with creamy cream cheese frosting, topped with toasted pecans.
Servings: 12
Calories: 745kcal
Equipment
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 the egg mixture. Add pumpkin and vanilla, and mix well.
- Pour into a 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.
- 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 the desired consistency is achieved. (you may need to add more to achieve this)
- Frost and top with toasted pecans before frosting sets.
Nutrition
Serving: 1g | Calories: 745kcal | Carbohydrates: 91g | Protein: 6g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 25g | Cholesterol: 111mg | Sodium: 395mg | Fiber: 2g | Sugar: 71g