Pumpkin Bundt Cake with Pumpkin Buttercream Frosting

To lessen the blow of my Daring Baker fail this month, I wanted to post again for the #GreatHallowTweet bloghop hosted by Renee! I made this cake for my family when they were visiting a couple weekends ago (and made them take it home with them so that I didn’t eat the whole thing). It’s perfectly delicious plain, or lightly dusted with some powdered sugar…but I couldn’t help myself and made a pumpkin buttercream frosting, which I spread on haphazardly for a more casual look (and okay, because I was hungry).

Taking a bite of this cake was like taking a bite of autumn. If you’re craving pumpkin, try this today – you won’t be disappointed. And be sure to follow the links in my sidebar to see more Halloween treats from other great bloggers!

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/4 cups pumpkin
  • 3/4 cup milk
  • 1 tsp pure vanilla extract
  • 1 1/2 sticks butter, softened
  • 3/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs

Pumpkin Buttercream Frosting:

  • 1/2 cup vegetable shortening
  • 1 stick butter, softened
  • 1 and 1/2 Tbsp pumpkin
  • 1/4 tsp cinnamon
  • 3 1/2 cups powdered sugar
  • Orange icing coloring (optional)

Preheat the oven to 350 degrees. Spray the bundt pan with cooking spray. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and spices.

In another medium bowl, mix together the pumpkin, milk, and vanilla.

Cream together the butter and sugar in a large bowl. Add in the eggs one at a time.

Alternately add in the wet and dry ingredients, beating until the batter is smooth.

Pour the batter into the bundt pan, spreading evenly.

Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting and removing the cake.  Meanwhile, make the frosting. Cream the butter and shortening together. Add in the pumpkin and cinnamon, beating until smooth. Gradually add in the powdered sugar. Color as desired.

Cool the cake completely before frosting.

12 Responses to “Pumpkin Bundt Cake with Pumpkin Buttercream Frosting”

  1. 1 Sandy Ransom Says:
    October 27th, 2009 at 2:26 pm

    Mmm I’m thinking this needs to be made this weekend :) Guess I’ll be getting out my bundt pan on Sunday :) Yay fall!

  2. 2 Maria Says:
    October 27th, 2009 at 4:37 pm

    Mmmm! I want a piece!

  3. 3 Jen @ My Kitchen Addiction Says:
    October 27th, 2009 at 5:05 pm

    Yum! I love pumpkin… Looks so delicious.

  4. 4 Small Town Runner Karen Says:
    October 28th, 2009 at 10:58 am

    We have lost our Bundt pan. How do you lose a Bundt pan? No idea. It’s probably with our food processor and my pink sports bra, which have also been missing for a year or two. I don’t understand it at all. But when I get a Bundt pan, THIS will be on my list of things to make!

  5. 5 Miss Dot Says:
    October 28th, 2009 at 11:30 am

    Excellent way to redeem yourself, though I’m still unsure that any redemption was truly necessary ;) As a side note, I **just** noticed that your header is all Halloween-ed out. How cute! Nice touch :)

  6. 6 Michelle Says:
    October 28th, 2009 at 11:34 am

    Planned on a Bundt Cake too but just no time this week. Lord knows I’ve got enough Bundt Pans!

  7. 7 Megan Says:
    October 28th, 2009 at 4:32 pm

    That bundt cake would definitely make me feel better about my failed macarons. It does look like the perfect fall dessert!

  8. 8 RJ Says:
    October 28th, 2009 at 8:31 pm

    Oh, yummm! Sorry, just had to wipe a bit of drool off of the keyboard!

  9. 9 Karine Says:
    October 28th, 2009 at 10:57 pm

    Great bundt cake! I love the spices you used!

  10. 10 brandy Says:
    October 29th, 2009 at 10:35 am

    This looks so yummy! I’m going to try your recipe this weekend.

  11. 11 Norm Says:
    November 3rd, 2009 at 3:34 pm

    put an icecream cone upside down in the center hole (maybe lean it to the side), frost it green and you have a pumpkin cake

  12. 12 Heather Sweetart Says:
    November 12th, 2009 at 5:22 am

    Absolutely DELICIOUS! I followed your recipe and made it but with mine I added warm custard and it was fabulous, you just can’t buy that kind of quality.

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