Moist Pumpkin Bundt Cake

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

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★★★★★

5 from 1 reviews

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Ingredients

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

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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.

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Recipe adapted from Taste of Home.