Moist Pumpkin Bundt Cake

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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

Moist Pumpkin Bundt Cake | realmomkitchen.com

Moist Pumpkin Bundt Cake

Real Mom Kitchen

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Ingredients
  

  • Cake
  • 2 ½ cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • ¼ tsp ground cloves
  • 1 15 oz can or 1 3/4 cup pumpkin puree
  • Frosting
  • 4 oz light cream cheese softened
  • ¼ cup butter softened
  • ½ tsp vanilla
  • 1 ¾ cups powdered sugar
  • 3 Biscoff cookies crushed

Instructions
 

  • Preheat oven to 350°.
  • In a large bowl, whisk together sugar and oil until blended. Add eggs, one at a time, beating well after each addition.
  • 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.
  • Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean.
  • Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
  • To prepare the frosting, Beat cream cheese, butter, and vanilla together until combined.
  • Slowly beat in the powdered sugar until well combined and fluffy.Frost cooled cake and sprinkle with crushed Biscoff cookies.Yield: 12-16 servings.
Tried this recipe?Let us know how it was!

Recipe adapted from Taste of Home.

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8 Comments

  1. 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.

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

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