Pumpkin Bundt Cake With Cream Cheese Frosting Recipes

PUMPKIN BUNDT CAKE WITH CREAM CHEESE FROSTING

Pumpkin Bundt Cake with Cream Cheese Frosting image

Make a guilt-free dessert full of festive fall flavors with this easy Pumpkin Bundt Cake! It's covered in a fluffy cream cheese frosting and topped with chopped pecans.

Provided by Krista

Categories Dessert

Time 55m

Yield 12

Number Of Ingredients 17

Ingredients

1 cup pumpkin puree
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 eggs
3/4 cup brown sugar
1/4 cup white sugar
1 cup white whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 oz. cream cheese, softened
1/2 cup plain greek yogurt
1 teaspoon vanilla extract
1 tablespoon maple syrup
1/3 cup chopped pecan pieces

Steps:

Grease and flour a bundt cake pan, then set it aside. Preheat the oven to 350°F.
Use a whisk to mix together the pumpkin puree, brown sugar, white sugar, applesauce, vanilla extract and eggs in a large bowl. Then, stir in the white whole wheat flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
Pour the batter into the prepared pan and bake for about 35-40 minutes.
Allow the cake to cool in the pan for about 5 minutes before flipping it out onto a rack to cool completely.
Use an electric hand mixer to blend the cream cheese, greek yogurt, vanilla and maple syrup in a large bowl until the mixture is smooth, about 2-3 minutes.
Frost the top of the bundt cake and sprinkle it with the chopped pecan pieces. Slice and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 189 calories, Sugar 20 g, Sodium 259 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 29 g, Fiber 2 g, Protein 4 g, Cholesterol 42 mg

PUMPKIN-CREAM CHEESE BUNDT® CAKE

Pumpkin-Cream Cheese Bundt® Cake image

This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.

Provided by Kim

Categories Fruits and Vegetables Vegetables Squash

Time 1h45m

Yield 12

Number Of Ingredients 20

Ingredients

2 ¾ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground cloves
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 (15 ounce) can pumpkin puree
1 cup packed dark brown sugar
½ cup butter, melted and cooled
¼ cup sour cream
¾ cup maple syrup
¼ cup heavy cream
4 eggs
1 teaspoon vanilla extract
1 ½ (8 ounce) packages cream cheese, softened
¼ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 62 g, Cholesterol 128.2 mg, Fat 22.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 13.5 g, Sodium 567.7 mg, Sugar 35.3 g

PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE

Pumpkin Bundt Cake with Cream Cheese Glaze image

Make this easy delicious pumpkin cake for a fall gathering.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 12

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
1 tablespoon pumpkin pie spice
4 eggs
1/3 cup Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Pumpkin Spice Sheet Cake with Cream Cheese Frosting image

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

1 can (15 ounces) pumpkin
1-1/2 cups sugar
4 large eggs, room temperature
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

Steps:

Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

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