frosted two tone pumpkin bundt cake
I found a great pumpkin bread recipe online and made a few changes. My husband likes a crusty texture so I added the topping. After sampling the cake, we decided that we just had to have some Cream Cheese Frosting!
method
Bake
Ingredients For frosted two tone pumpkin bundt cake
- TOPPING:
-
1/2 csugar
-
1/2 call purpose flour
-
1/4 ccold butter, cubed
- CAKE:
-
2 call purpose flour
-
dashsalt
-
1 tspbaking soda
-
1/2 tspbaking powder
-
1/2 Tbspcinnamon
-
1 tspginger
-
1/2 tspcloves
-
3/4 cbutter, softened
-
2 csugar
-
2 lgeggs
-
1 (15 oz) canpumpkin
-
1 cwalnuts, coarsely chopped
- CREAM CHEESE FROSTING:
-
4 ozcream cheese, softened
-
1/4 cbutter, softened
-
1-2 Tbsphalf & half
-
2 cpowdered sugar
-
1 tspimitation vanilla
How To Make frosted two tone pumpkin bundt cake
-
1Preheat oven to 325 degrees Spray a Bundt pan with cooking spray with flour; set aside.
-
2Topping: In small bowl, combine sugar and flour; cut in butter with a fork until mixture is crumbly; set aside.
-
3Cake: In medium bowl, combine flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves; set aside. In large mixing bowl, cream butter and sugar until smooth. Add eggs. Stir in pumpkin. Gradually, add flour mixture, mixing until well combined. Stir in nuts. Pour batter into prepared pan. Bake for 75-80 minutes or until toothpick inserted toward center comes out clean. Remove from oven and cool in pan for 15 minutes. Turn out cake on wire rack and cool completely.
-
4Beat cream cheese and butter until smooth. Add half and half. Gradually, stir in powdered sugar, beating until smooth. Stir in vanilla. Frost cake. Store covered in refrigerator.
-
5Optional: Add 1/2 teaspoon cinnamon to topping.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT