Simple Pumpkin Bundt Cake With Cream Cheese Frosting Recipe: Step-by-Step Instructions for a Soft, Fluffy Crumb

Looking for an easy pumpkin bundt cake? This version uses everyday pantry ingredients and comes together in one bowl.

Ingredients

• 300 g all-purpose flour
• 225 g granulated sugar
• 175 g unsalted butter, softened
• 3 large eggs
• 180 ml milk
• 3 tsp baking powder
• 1.5 tsp vanilla extract
• a pinch of salt
• 225 g pumpkin puree
• 1.5 tsp pumpkin pie spice
• 100 g cream cheese, softened
• 50 g butter, softened
• 150 g powdered sugar

Instructions

1. Preheat the oven to 175 °C (350 °F). Prepare a 10-cup bundt pan, well greased and floured.
2. Beat the butter and sugar for 3 minutes until pale and fluffy.
3. Beat in the eggs one at a time, then the vanilla.
4. Whisk the flour, baking powder, and salt together. Fold into the batter in two batches, alternating with the milk.
5. Fold in the pumpkin ingredients from the list above.
6. Spoon the batter into the pan and bake for 40 to 45 minutes, until a skewer comes out clean. Cool for 10 minutes before turning out onto a rack.
7. Beat the frosting ingredients until fluffy and spread over the cooled cake.

Tips

• Do not overmix once the flour goes in, or the crumb will turn tough.
• Ovens vary, so start checking a few minutes before the suggested time.

Storage

Store covered at room temperature for up to 3 days, or freeze slices for up to 2 months.

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