Ingredients
Scale
- 2 large eggs
- 1 cup (100 grams) dark brown or brown sugar
- 1/2 cup (120 ml) vegetable oil (canola or similar)
- 1 can (15 oz/420 grams) pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 2 cups (250 grams) all-purpose flour (spooned and leveled US cups)
- 1 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (5 oz/150 grams) cream cheese
- 3–4 tbsp confectioner's sugar (to taste)
- 3 tbsp milk
Instructions
- Preheat the oven to 360°F (180°C) and grease a 9-inch bundt pan.
- Whisk sugar and eggs in a large bowl until dissolved, then add oil, vanilla, and pumpkin puree.
- In a separate bowl, mix dry ingredients: flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, stirring gently until combined.
- Pour batter into the prepared bundt pan and bake for 32-35 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes before flipping onto a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Measure flour correctly by spooning and leveling to avoid a dry cake.
Avoid overmixing the batter to keep the cake fluffy.
Use an oven thermometer for accurate baking temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 16
- Sodium: 210
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 35