Frosted Two Tone Pumpkin Bundt Cake

Cecelia Huddleston

By
@Cecelia26

I found a great pumpkin bread recipe online and made a few changes. My husband likes a crusty texture so I added the topping. After sampling the cake, we decided that we just had to have some Cream Cheese Frosting!


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Rating:

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Method:

Bake

Ingredients

TOPPING:

1/2 c
sugar
1/2 c
all purpose flour
1/4 c
cold butter, cubed

CAKE:

2 c
all purpose flour
dash(es)
salt
1 tsp
baking soda
1/2 tsp
baking powder
1/2 Tbsp
cinnamon
1 tsp
ginger
1/2 tsp
cloves
3/4 c
butter, softened
2 c
sugar
2 large
eggs
1 (15 oz) can(s)
pumpkin
1 c
walnuts, coarsely chopped

CREAM CHEESE FROSTING:

4 oz
cream cheese, softened
1/4 c
butter, softened
1-2 Tbsp
half & half
2 c
powdered sugar
1 tsp
imitation vanilla

Directions Step-By-Step

1
Preheat oven to 325 degrees Spray a Bundt pan with cooking spray with flour; set aside.
2
Topping:
In small bowl, combine sugar and flour; cut in butter with a fork until mixture is crumbly; set aside.
3
Cake:
In medium bowl, combine flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves; set aside. In large mixing bowl, cream butter and sugar until smooth. Add eggs. Stir in pumpkin. Gradually, add flour mixture, mixing until well combined. Stir in nuts. Pour batter into prepared pan. Bake for 75-80 minutes or until toothpick inserted toward center comes out clean. Remove from oven and cool in pan for 15 minutes. Turn out cake on wire rack and cool completely.
4
Beat cream cheese and butter until smooth. Add half and half. Gradually, stir in powdered sugar, beating until smooth. Stir in vanilla. Frost cake. Store covered in refrigerator.
5
Optional: Add 1/2 teaspoon cinnamon to topping.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtag: #Thanksgiving