Frosted Two Tone Pumpkin Bundt Cake

Cecelia Huddleston


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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  • 1/2 c
  • 1/2 c
    all purpose flour
  • 1/4 c
    cold butter, cubed
  • CAKE:

  • 2 c
    all purpose flour
  • dash(es)
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 Tbsp
  • 1 tsp
  • 1/2 tsp
  • 3/4 c
    butter, softened
  • 2 c
  • 2 large
  • 1 (15 oz) can(s)
  • 1 c
    walnuts, coarsely chopped

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

How to Make Frosted Two Tone Pumpkin Bundt Cake


  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.

Printable Recipe Card

About Frosted Two Tone Pumpkin Bundt Cake

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

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