Once you have done a few Bundt cake recipes, you start to wonder what can’t these things create. We have explored a lot of recipes, but just list our tried and true ones on here. This is probably our favorite Christmas desert, and might produce the single greatest smells from anything we have ever cooked.
With a recipe like this, there isn’t much to fiddle with. The overall pumpkin spice blend is standard, and why mess with anything other than a cream cheese icing. What you might find fun to play with is trying different sprinkles on top. Sliced almonds work great for this.
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1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour (use whole wheat flour instead)
2 teaspoons baking powder
2 teaspoons ground cinnamon,
1 teaspoon nutmeg,
½ teaspoon ginger
1 teaspoon salt,
shake of allspice
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until fluffy.
Stir together the flour, baking powder, baking soda and spices.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined.
Grease & flour Bundt pan, pour in mixture.
Bake at 350 F for 48 minutes, until toothpick comes out clean.
Let cool completely before frosting.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled cake.