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You are here: Home / COOK / Desserts / Pumpkin Bundt Cake

October 27, 2020 By Cyn Gagen 4 Comments

Pumpkin Bundt Cake

Filed Under: Desserts, COOK, Thanksgiving Tagged With: baking, dessert, dinner, holiday, recipe, Thanksgiving

This Pumpkin Bundt Cake was a huge hit the first time I served it and it has been frequently requested since then. The cake alone is amazing but I think garnishing it with this pumpkin seed brittle takes it right over the top!

Try serving this delicious cake along with this tasty Maple Cinnamon Latte. Delicious and easy to make, the flavors complement each other beautifully!

Pumpkin Bundt Cake

Fall is in the air, and, I’m not sure about you, but I love it. This time of year trades the hot days of summer for the cool, crisp days of fall. I love to see the leaves change and drift lazily to the ground.

One of my favorite things about autumn is definitely fall comfort food. That warm cozy feeling it brings is just the perfect thing for me as the weather starts getting cooler.

Ingredients:

For cake:

3 cups Bisquick

1 cup sugar

1 cup brown sugar

1/4 cup butter

2 1/2 teaspoons pumpkin pie spice – here’s a recipe to make your own pumpkin pie spice!

1/4 cup milk

4 eggs

1 can pumpkin (16 oz.) – or make your own pumpkin puree!

For frosting:

4 ounces cream cheese

2 cups icing sugar

1 teaspoon milk (add extra a little at a time if needed to thin the frosting down)

Instructions:

Preheat oven to 350 degrees F. Grease and flour the Bundt pan.

Simply beat together all cake ingredients for 3-5 minutes until smooth.

Bake for 50 minutes, until a toothpick poked in the center comes out clean.

Allow cake to cool for 10 minutes.

Place a serving platter upside down on top of the Bundt pan. Flip the cake and plate over and remove the pan.

For the frosting: Beat together all ingredients. Drizzle over the cake.

I like to garnish the cake with pieces of pumpkin seed brittle. Yum!

Print

Pumpkin Bundt Cake

This Pumpkin Bundt Cake was a huge hit the first time I served it and it has been frequently requested since then. The cake alone is amazing but I think the pumpkin seed brittle takes it right over the top!

Course Dessert
Cuisine American
Keyword bundt cake, pumpkin
Prep Time 7 minutes
Cook Time 50 minutes
Total Time 57 minutes
Servings 12
Calories 432 kcal

Ingredients

For cake:

  • 3 cups Bisquick
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/4 cup butter
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 cup milk
  • 4 eggs
  • 1 can pumpkin (16 oz.)

For frosting:

  • 4 ounces cream cheese
  • 2 cups icing sugar
  • 1 teaspoon milk add extra a little at a time if needed to thin the frosting down

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour the Bundt pan.
  2. Simply beat together all cake ingredients for 3-5 minutes until smooth.
  3. Bake for 50 minutes, until a toothpick poked in the center comes out clean.
  4. Allow cake to cool for 10 minutes.
  5. Place a serving platter upside down on top of the Bundt pan. Flip the cake and plate over and remove the pan.
  6. For the frosting: Beat together all ingredients. Drizzle over the cake.
  7. I like to garnish the cake with pieces of pumpkin seed brittle. Yum!
Nutrition Facts
Pumpkin Bundt Cake
Amount Per Serving (1 g)
Calories 432 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 76mg25%
Sodium 476mg21%
Potassium 113mg3%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 58g64%
Protein 5g10%
Vitamin A 345IU7%
Vitamin C 1mg1%
Calcium 96mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Love pumpkin desserts? Check out this pumpkin creme brulee recipe! It’s scrumptious!


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Reader Interactions

Comments

  1. Deborah Griffin says

    November 11, 2020 at 7:27 pm

    Pumpkin Bundt cake sounds delicious, can you please tell me what size can of pumpkin to use?

    Reply
    • Cyn Gagen says

      November 15, 2020 at 7:04 pm

      Gosh, I am so sorry! I can’t believe I forgot to add in the measurement for the pumpkin. It’s 16 oz. I’ve updated the recipe to include that.

      Reply

Trackbacks

  1. Pumpkin Spice Bundt Cake: The Perfect Dessert for Fall - Gagen girls says:
    November 14, 2020 at 9:29 pm

    […] over to Creative Cynchronicity and grab the recipe now! You won’t regret it, trust […]

    Reply
  2. Pumpkin Seed Brittle - Mixin Mamas says:
    February 9, 2021 at 1:36 pm

    […] tell you that this pumpkin seed brittle is out of the world. I made it originally as a garnish for Pumpkin Bundt Cake, but I had to make a second batch the very next day. That’s how good it […]

    Reply

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