Pumpkin Cream Cheese Bundt Cake
November 14, 2016 Comments

- Prep:
- 5 minutes
- Cook:
- 55 minutes
- Serves:
- 8 to 10 servings
It's the great pumpkin...but in a cake form. This cake is sure to be a show stopper at your fall gathering.
Ingredients
Directions
-
Preheat oven at 350°. Mix eggs, sugar and oil in a large bowl; beat with an electric mixer on high speed until mixture is bright yellow and thick. Blend in pumpkin and set aside.
-
In another bowl, whisk together flour, salt, baking soda and cinnamon. Add 1/2 cup of flour mixture at a time to the pumpkin mixture, blending well until it is fully incorporated. Pour batter into a lightly greased a Bundt® pan, bake for 30 minutes at 350° degrees, then reduce temperature to 325° degrees for an additional 20 to 25 minutes. Check for doneness. Repeat recipe to make two bundt cakes. Let cool completely.
-
Frosting: Blend cream cheese, butter, vanilla extract, powdered sugar, and milk until smooth. Reserve 1/4 cup of frosting. Tint larger quantity to your desired shade of orange. Tint the remaining frosting green.
-
Flip one cake and place upside down on a plate. Place second cake on top to create a pumpkin.
-
Frost cakes with orange frosting. Frost ice cream cone and place it in the center to create the stem. Sprinkle with edible sprinkles.
Create Your Display Name