How to Make Pumpkin Bundt Cake - A Step-by-Step Guide

There's nothing quite like the taste of a moist and delicious pumpkin bundt cake, especially during the fall season. The warm, earthy flavors of pumpkin, combined with a hint of cinnamon and nutmeg, make this cake a comforting and satisfying treat for any occasion.

Whether you're looking for a dessert to serve at a holiday gathering, or simply want to indulge in a sweet treat at home, this pumpkin bundt cake is sure to be a hit. The rich aroma of pumpkin and spices will fill your kitc...

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Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • ½ cup confectioners' sugar
  • ½ cup sweetened flaked coconut (Optional)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup brown sugar
  • ⅓ cup shortening
  • 3 eggs
  • 1 cup pumpkin puree
  • ½ cup raisins (Optional)
  • ½ cup chopped pecans (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 14
  • Yield: 1 9-inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt).
  • Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
  • Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
  • Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
  • Nutrition

    318 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 71mg
    • Sodium: 275mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 2g
    • Total Sugars: 25g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 85mg
    • Iron: 2mg
    • Potassium: 184mg