Deliciously moist pumpkin cake with silky smooth cream cheese frosting; the perfect Autumnal cake.
I pinned this recipe from Damn Delicious quite a few months ago knowing that this was definitely a cake I would like to make in Autumn. For the last few years, I have made my Pumpkin Cake Bars around Thanksgiving as they are Rien’s favourite thing I have ever baked. The bars are absolutely delicious, but I thought this Bundt cake would look better for an event like Thanksgiving – of if like me that’s just an excuse to bake using pumpkin!
The original cake recipe had a pumpkin flavoured glaze, but I wasn’t willing to replace the delicious cream cheese frosting that I associate with pumpkin cake. Wherever possible, I prefer to not use recipes with cup measurements as I find it far easier and more accurate (for me anyway) using metric measurements. Unfortunately I didn’t have time to try and work out the metric measurements for this recipe so it is still in cups.
This was the last cake I baked in my old flat. I’d packed all of my baking equipment apart from what was needed for this recipe. I was desperate to make this cake as I wasn’t sure when I would next be able to bake. It was only once I had made the cake that I realised that I had also packed the lights I usually use when photographing food when there isn’t enough daylight. That is the reason why the photographs are not as I would have liked them. Please do not let that put you off trying this recipe though as it really is tasty! This recipe was meant to have been ready for you weeks ago, but I have been a bit busy recently.
This isn’t the prettiest or most refined cake, but that wasn’t what I was going for. I wanted a cake piled with cream cheese frosting looking rustic and inviting. This cake wasn’t about decoration or being fancy. Obviously you can spruce it up if you would like.
I took most of the cake into work as if it had stayed at home, we would have eaten far too much of it! Everyone absolutely loved it – they were the most enthusiastic I have ever heard them. That does say a lot as they are usually very enthusiastic when it comes to cake! It was also still fresh and moist on the fifth day which is always a plus. It is such a big cake that with modest slices it could serve around 18; but sometimes modesty is overrated…
For the cake
3 cups of plain flour
1 tbsp cinnamon
2 tsp bicarbonate of soda
1 tsp salt
1 cup of unsalted butter, softened
1 3/4 cup caster sugar
4 large eggs
1 cup pumpkin puree
1 cup Greek yogurt
2 tsp vanilla extract
- Preheat he oven to 180°C and spray a 12 cup bundt tin with cooking spray
- Cream the butter and sugar together until pale and fluffy and then add the eggs one at a time
- Add the pumpkin puree, yogurt and vanilla extract and mix until combined
- In a separate bowl, combine the flour, cinnamon, bicarbonate of soda and salt. Then gradually add the flour mix to the wet ingredients and mix until just combined
- Pour the mix into the bundt tin and smooth until even. Bake for 55-60 minutes or until a cocktail stick comes out clean
- Remove from the oven and allow to cool for 15 minutes before turning out onto a wire rack and allowing to cool completely
For the frosting:
75g unsalted butter
450g icing sugar
185g full fat cream cheese
- Make sure the butter is at room temperature. Beat it until it is softened
- Add the icing sugar and beat until combined before adding the cream cheese. Mix until combined – I used a MagiMix for this and it turned out amazingly smooth
- Spread generously over the cake allowing it to fall down the sides