Pumpkin Bundt Cake
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: Each cake: 12-15 pieces
A pumpkin bundt cake made for sharing.
  • 4 ½ cups all purpose/plain flour
  • 3 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 2 teaspoons salt
  • 6 eggs, large
  • 2 ¼ cups brown sugar
  • 1 ½ tins (15oz) pumpkin purée
  • 1 cup neutral flavoured oil (I use avocado)
  • ½ cup/1 stick melted butter
  • ½ cup milk
  • 2 8oz bricks cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 ½ cups heavy cream
  1. Preheat oven to 350F
  2. Grease TWO 10" Bundt cake tins
  3. The recipe makes approx 9 cups of batter.
  4. In a large bowl, measure out the flour (spoon and level) and add the cinnamon, ginger, cloves, baking soda, baking powder and salt.
  5. Mix using a large balloon whisk to aerate and combine.
  6. In the bowl of a stand mixer, add the brown sugar, oil and butter.
  7. With the paddle attachment, beat the mixture until the sugar starts to dissolve.
  8. Add the eggs, one at a time and beat gently after each addition until just combined.
  9. Add the pumpkin puree and mix until smooth on low.
  10. Add half the flour mixture.
  11. Combine slowly and add the milk.
  12. Add the remaining half of the flour and gently mix until just combined.
  13. Take the bowl out of the mixer stand and using a spatula thoroughly and gently mix the batter.
  14. Split between the well greased bundt tins (4 ½ cups in each pan)
  15. Bake on the centre rack for 40 minutes.
  16. Check after 40 minutes with a toothpick; should come out clean
  17. If still wet, bake another 5-10 minutes and check again.
  18. Cool in the tins on a rack for 15 minutes and then remove from the tins onto the racks and cool all the way.
  19. Dust with powdered sugar or serve with whipped cream or cream cheese frosting.
  21. Beat the cream cheese with the sifted powdered sugar until the cream cheese is softened.
  22. Add the vanilla.
  23. Add the heavy cream and beat until the mixture is smooth, thick and frosting consistency.
  24. Frost the cooled cake using a piping bag or smear all over free hand.
  25. You can add more cream if you want to serve the frosting on the side and this way it will be more of a dropping consistency.
The Food and Wine magazine had all their measurements in cups and not Metric. I didn't mess with converting this yet into Metric but once I can play with it more, I'll post the Metric measurements too.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/pumpkin-bundt-cake/