Pumpkin Bundt Cake

Name: Kue Bundt Labu
Total time: 60 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 1 ½ Cup Granulated Sugar; 1 (15 ounces) can Pumpkin Puree; 1 Cup Vegetable Oil; 4 large Eggs; 2 Cups All Purpose Flour; 2 Teaspoons Baking Powder; 2 Teaspoons Ground Cinnamon; 1 Teaspoon Ground Nutmeg; 1 Teaspoon Ground Ginger; ½ Teaspoon Ground Cloves; ¼ Teaspoon Salt; 4 ounces Cream Cheese (Softened); ¼ Cup Unsalted Butter (softened); 1/2 teaspoon vanilla extract; ¼ teaspoon salt; 2 Cups Powdered sugar; 2 -3 Tablespoons Milk

This pumpkin bundt cake with homemade cream cheese frosting is what dreams are made of! It's incredibly moist and loaded with all the pumpkin spice flavor.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: The Recipe Critic

Ingredients

10 servings

1 ½ Cup Granulated Sugar
1 (15 ounces) can Pumpkin Puree
1 Cup Vegetable Oil
4 large Eggs
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Ginger
½ Teaspoon Ground Cloves
¼ Teaspoon Salt
4 ounces Cream Cheese (Softened)
¼ Cup Unsalted Butter (softened)
1/2 teaspoon vanilla extract
¼ teaspoon salt
2 Cups Powdered sugar
2 -3 Tablespoons Milk

Steps

Preheat the oven to 350°. Grease a 10 cup bundt pan and set it aside.
In a large bowl, beat together the sugar, pumpkin, oil, and eggs until fully combined.
In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients in with the pumpkin mixture and mix until fully combined.
Pour the batter into the bundt pan and bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake bounces back when gently pressed on.
Beat the cream cheese, butter, vanilla, and salt until smooth. Add the powdered sugar until smooth. If needed, add 1-2 tablespoons of milk to get a fairly runny consistency to drizzle over the cake. Drizzle over the cooled cake. Keep in the refrigerator until ready to serve.