Pumpkin Bundt Cakes
2016-05-22 14:47:36
Yields 6
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Cake
- 15 oz. canned pumpkin
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Frosting
- 5 tablespoons butter, softened
- 3 oz. cream cheese
- 1 teaspoon vanilla
- 1 3/4 cups powdered sugar
- 3-4 teaspoons milk
- 6 Tootsie rolls
Instructions
- Preheat the oven to 350 degrees and spray bundt cake pan with pam. In a large bowl, whisk together the pumpkin, sugar and oil. Add the eggs one at a time, whisking to combine. In a medium bowl combine the flour, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients to the wet, 1/2 at a time, mixing to combine. Pour into the bundt cake pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, make the frosting. In a large bowl, beat together the butter and cream cheese. Add in the vanilla and beat until smooth. Add in the powdered sugar, 1/3 at a time and beat. Add in the milk, 1 teaspoon at a time, until you reach your desired consistency. Transfer to the fridge until ready to frost. Cool cakes completely before spooning a tablespoon or two of frosting on top. Unwrap the Tootie rolls and stretch a bit with your fingers. Place in center to make look like stems 🙂
Adapted from Lets.Eat.Yall
Adapted from Lets.Eat.Yall
SALT & PREPPY https://www.saltandpreppy.com/
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