Pumpkin Cake with Cinnamon Cream Cheese Frosting

Best ever Pumpkin Bundt Cake . . . this pumpkin cake recipe is fantastic, and the cinnamon cheese frosting makes it out of this world!

I am of the belief that pumpkin desserts are not to be served only during the fall season. They are way too darn yummy to only appear one time a year!! So I made this pumpkin bundt cake and took it to a Relief Society (church ladies) dinner last week. I had several recipe requests, so I guess I’m not the only one who thinks pumpkin desserts aren’t only for autumn!

I love making bundt cakes, because they are so pretty, but aren’t much more work than a sheet cake. I tweaked a couple of my favorite pumpkin cake recipes to come up with this one. It is fabulously moist and has a great cinnamon spice flavor.

I decided to try adding cinnamon to the cream cheese frosting, and I thought it was a great addition. Just try not to eat it by the spoonful, I dare you.

If you have any leftovers, they are even more moist the next day. So, so yummy!!

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Yield: 16 servings

Pumpkin Cake with Cinnamon Cream Cheese Frosting

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Moist pumpkin bundt cake with the best cinnamon cream cheese frosting!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• Cake:
• 1 cup oil
• 2 cups pumpkin
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 2 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 Tbsp cinnamon
• 1 tsp cloves
• Cinnamon Cream Cheese Frosting:
• 4oz cream cheese, softened
• 1/4 cup soft butter
• 3 cups powdered sugar
• 1/4 tsp cinnamon
• 1 tsp vanilla
• Milk if needed

Instructions

Cake: Whisk together oil, pumpkin, and sugar. Beat in eggs. Add dry ingredients and mix well. Pour into a well greased and floured Bundt cake pan. Bake at 350° for 50-60 minutes or till toothpick comes out clean. Cool in pan 10 minutes, then invert on cooling rack. Cool completely and frost.

Frosting: Beat cream cheese and butter till smooth. Beat in powdered sugar, cinnamon, and vanilla. If you need to add a little milk to achieve the right consistency, go right ahead.

I usually use light cream cheese, which is softer than regular cream cheese, so I never need to add the milk.

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