Home DessertCake Moist Pumpkin Bundt Cake

Moist Pumpkin Bundt Cake

8 comments

This post may contain affiliate links.

Today is the first day of pumpkin week at RMK. I am so excited, I wish you could all hear my cheering. This is one of the weeks that I look forward to most each year! I have some great recipes to share this year including this moist pumpkin bundt cake. And there is one that I am totally in love with. If you follow me on Instagram, you got a sneak peek!  That recipe will be up on Thursday!

Today’s recipe is a delicious bundt cake that gets topped with a cream cheese frosting and Biscoff cookies. I love the addition of the Biscoff. cookies. It adds another element of texture to the cake. These flavors just scream fall!

Moist Pumpkin Bundt Cake | realmomkitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moist Pumpkin Bundt Cake


Ingredients

Units Scale

Instructions

  1. Preheat oven to 350°.
  2. In a large bowl, whisk together sugar and oil until blended. Add eggs, one at a time, beating well after each addition.
  3. aIn another bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  4. Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean.
  5. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
  6. To prepare the frosting, Beat cream cheese, butter, and vanilla together until combined.
  7. Slowly beat in the powdered sugar until well combined and fluffy.Frost cooled cake and sprinkle with crushed Biscoff cookies.Yield: 12-16 servings.
Recipe Card powered byTasty Recipes

Recipe adapted from Taste of Home.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

* By using this form you agree with the storage and handling of your data by this website. Your email address will not be published.

8 comments

Shell November 27, 2021 - 7:01 pm

The pumpkin Bundt cake is very moist and packed with flavor! We love it , I will make this cake..for sure many more times! Thank you for this delicious recipe.

Reply
Pumpkin Brown Sugar Pecan Pancakes and 29 Other Pumpkin Recipes | Real Mom Kitchen November 26, 2017 - 2:31 pm

[…] Moist Pumpkin Bundt Cake […]

Reply
Kirk Wagner November 10, 2017 - 8:54 pm

Comes out perfect every time. A definite crowd pleaser. Sometimes I switch the pumpkin with canned packed (not cut) sweet potato. 🙂

Reply
Pumpkin Bread Recipe and 29 delicious pumpkin recipes | Ashlee Marie October 26, 2015 - 4:21 pm

[…] treats – Ashlee Marie Pumpkin Cheesecake with Pecan-Gingersnap Crust – Tried and Tasty Moist Pumpkin Bundt Cake – Real Mom Kitchen pumpkin blondies – Ashlee Marie Pumpkin Chili – Like Mother […]

Reply
Pumpkin Kiss Cookies + 29 Delicious Pumpkin Recipes October 26, 2015 - 7:52 am

[…] Coffee Cake from Creations By Kara Pumpkin Cake with Caramel Cider Sauce from Real Mom Kitchen Moist Pumpkin Bundt Cake from Real Mom […]

Reply
jrobbi October 22, 2014 - 9:28 pm

How much sugar you have 2 21/2 cups

Reply
Amee October 7, 2014 - 9:00 pm

This looks divine Laura! I love the addition of the Biscoff cookies…yum!

Reply
Karli October 7, 2014 - 2:56 pm

LOVE this idea. I need more biscoff and pumpkin in my life 🙂

Reply