Delicious Pumpkin Bundt Cake Recipe

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Ingredient
Cake:

2 ½ cups all purpose flour*

1 teaspoon baking soda

2 teaspoons baking powder

2 ½ teaspoons pumpkin pie spice

1 teaspoon cinnamon

½ teaspoon ground star anise, (optional)

½ teaspoon salt

½ cup butter, softened to room temperature

½ cup canola or vegetable oil

1 ¼ cups granulated sugar

½ cup light brown sugar, packed

3 large eggs

2 teaspoons of pure vanilla extract

15 oz can pumpkin puree (pure pumpkin, not pie filling)

Frosting:

4 oz cream cheese, softened to room temperature

4 tablespoons butter, softened to room temperature

1 ½ cups powdered sugar

¼ teaspoon cinnamon

½ teaspoon pure vanilla extract

milk (a couple tablespoons), to thin.

Instructions
Cake:

Preheat the oven to 350°F with a rack in the center of the oven.

In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs, beat until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.

Thoroughly grease a 12-cup bundt pan. Pour the batter into the pan and spread it into an even layer. Oftentimes I make this recipe for cupcakes and bake for around 20 to 25 minutes. I bake the cake in a regular Bundt pan for 40-50 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.

Frosting:

Using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth and combined. Add powdered sugar, cinnamon, and vanilla, beating on low speed then increasing to high (scraping the sides and bottom of the bowl as needed). Once well combined, begin adding milk 1 tablespoon at a time until you reach your desired consistency. I used between 2-3 tablespoons, I wanted the frosting thin enough to drizzle. To frost the cake, add the frosting to a piping bag with the edge snipped off. Store in the fridge or at cool room temp.

STORAGE: This cake can be stored in the refrigerator for up to 3 days, and can be frozen for up to three months. I would freeze the cake without the frosting and add it after thawing. Be sure to wrap the cake well with plastic wrap before freezing.