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 Time7minutes
Cook Time50minutes
Total Time57minutes
Servings12
Calories432kcal
Ingredients
For cake:
3cupsBisquick
1cupsugar
1cupbrown sugar
1/4cupbutter
2 1/2teaspoonspumpkin pie spice
1/4cupmilk
4eggs
1can pumpkin(16 oz.)
For frosting:
4ouncescream cheese
2cupsicing sugar
1teaspoonmilkadd 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!
Nutrition Facts
Pumpkin Bundt Cake
Amount Per Serving (1 g)
Calories 432Calories 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.