Moist, fluffy and spicy pumpkin bundt cake frosted with cream cheese frosting and topped with crushed walnuts!
I’m so excited that Autumn is finally here! For me Autumn means pumpkin pies and lattes, sweet potato casseroles and persimmon cookie! I love cooking and baking with pumpkins and butternut squash. I bought a huge pumpkin just last week, and made so many recipes with it that I will be sharing with you on here in the next couple of months.
How do you usually store pumpkin? I just peel it, cube it and store in plastic zip lock bags in the freezer. And then just take out as much as I need whenever I need to use some in a recipe. I find the freezing method to be very convenient.
My first pumpkin bake for this year is this super moist and tasty pumpkin bundt cake. I like bundt cakes, they’re usually very easy to make as they require very little effort. The main ingredient here is of course the pumpkin puree, but I added brown sugar because I wanted this cake to be soft and moist.
This can of course be made without the frosting, it depends on how much do you like frosted cakes. But to be honest with you, I wouldn’t make this without the AMAZING cream cheese frosting. Cream cheese makes makes everything taste better, doesn’t it?
The reason why the frosting is orange is because I’ve added a drop of food colouring to it, but you can leave it white if you like. I just thought by making the frosting orange, it will sort of look more like a pumpkin!
And finally, sprinkle some crushed walnuts over the frosting for a nutty flavour and a crunchy texture!
- 1 cup pumpkin puree
- ⅓ cup granulated sugar
- ⅔ cup brown sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 100 grams cream cheese
- 2 tbsp milk
- 1 cup caster sugar
- 1 tsp vanilla
- orange food colouring
- crushed walnuts
- In a medium sized bowl, whisk all of the ingredients together.
- Pour batter into a greased bundt cake pan.
- Bake on 180c for 40 minutes or until a toothpick comes out clear from the centre of the batter.
- Cool on a wire rack before frosting.
- To make frosting, in a bowl whisk all of the ingredients together, to reach the right consistency add milk.
- Pour the frosting over the cake, and sprinkle with crushed walnuts.