frosted two tone pumpkin bundt cake

Name: Frosted Two Tone Pumpkin Bundt Cake
Cuisine: American
Ingredients: ## TOPPING:; 1/2 cup(s) sugar; 1/2 cup(s) all purpose flour; 1/4 cup(s) cold butter, cubed; ## CAKE:; 2 cup(s) all purpose flour; dash(es) salt; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/2 tablespoon(s) cinnamon; 1 teaspoon(s) ginger; 1/2 teaspoon(s) cloves; 3/4 cup(s) butter, softened; 2 cup(s) sugar; 2 large eggs; 1 (15 oz) can(s) pumpkin; 1 cup(s) walnuts, coarsely chopped; ## CREAM CHEESE FROSTING:; 4 ounce(s) cream cheese, softened; 1/4 cup(s) butter, softened; 1-2 tablespoon(s) half & half; 2 cup(s) powdered sugar; 1 teaspoon(s) imitation vanilla

19 Pinches 2 Photos

Cecelia Huddleston

Broken Arrow, OK

Updated on Oct 31, 2015

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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Ingredients

TOPPING:
1/2 cup sugar
1/2 cup all purpose flour
1/4 cup cold butter, cubed
CAKE:
2 cups all purpose flour
dash salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
3/4 cup butter, softened
2 cups sugar
2 large eggs
1 (15 oz) can pumpkin
1 cup walnuts, coarsely chopped
CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-2 tablespoon half & half
2 cups powdered sugar
1 teaspoon imitation vanilla

How To Make frosted two tone pumpkin bundt cake

Step 1

Preheat oven to 325 degrees Spray a Bundt pan with cooking spray with flour; set aside.

Step 2

Topping: In small bowl, combine sugar and flour; cut in butter with a fork until mixture is crumbly; set aside.
Step 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.
Step 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.
Step 5

Optional: Add 1/2 teaspoon cinnamon to topping.
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