Saturday, September 16, 2017

~pumpkin bundt cake with cream cheese frosting~



for the cake -

2 1/2 cups sugar
1 cup oil
3 eggs
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 can pumpkin puree


Mix sugar, oil, and eggs until well combined.
Combine flour, spices, soda and salt. 
Add flour mixture to sugar mixture alternately with canned pumpkin and mix well.
Pour into a greased bundt pan and bake 60 minutes at 350 degrees.


for the frosting -

1/2 cup butter
8 oz. cream cheese
4 cups powdered sugar
3 1/2 tablespoons milk
1 teaspoon vanilla


Combine butter and cream cheese until light and fluffy.
Alternately add powdered sugar and milk.  
Beat until smooth and creamy.  Add vanilla.


Frost when cake is completely cool.
Store in the fridge until serving. 


Enjoy!


pumpkin spice
and everything nice...

4 comments:

annette crain said...

What size can of pumpkin for your pumpkin bundt cake? I have 2 sizes, one large and one small.
Thanks so much for the recipe!
Annette Crain nettiecrain@live.com

Caroline said...

Oh my goodie goodness!! That looks so delicious. I'm making that for my Thanksgiving birthday cake.

Caroline said...

I'm telling you, you really should write a cozy home book!

Mrs. H. said...

Annette, it would be the smaller one, 15 oz.

Caroline, thank you - that is the plan some day. :-)