Today is the first day of pumpkin week at RMK. I am so excited, I wish you could all hear my cheering. This is one of the weeks that I look forward to most each year! I have some great recipes to share this year including this moist pumpkin bundt cake. And there is one that I am totally in love with. If you follow me on Instagram, you got a sneak peek!  That recipe will be up on Thursday!

Today’s recipe is a delicious bundt cake that gets topped with a cream cheese frosting and Biscoff cookies. I love the addition of the Biscoff. cookies. It adds another element of texture to the cake. These flavors just scream fall!

Moist Pumpkin Bundt Cake

Real Mom Kitchen

5 from 1 vote

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Calories

Ingredients

  

1x2x3x

• ▢ Cake
• ▢ 2 ½ cups sugar
• ▢ 1 cup canola oil
• ▢ 3 eggs
• ▢ 3 cups flour
• ▢ 2 tsp baking soda
• ▢ 1 tsp cinnamon
• ▢ 1 tsp nutmeg
• ▢ ½ tsp salt
• ▢ ¼ tsp ground cloves
• ▢ 1 15 oz can or 1 3/4 cup pumpkin puree
• ▢ Frosting
• ▢ 4 oz light cream cheese softened
• ▢ ¼ cup butter softened
• ▢ ½ tsp vanilla
• ▢ 1 ¾ cups powdered sugar
• ▢ 3 Biscoff cookies crushed

Instructions

 

• Preheat oven to 350°.
• In a large bowl, whisk together sugar and oil until blended. Add eggs, one at a time, beating well after each addition.
• aIn another bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
• Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean.
• Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
• To prepare the frosting, Beat cream cheese, butter, and vanilla together until combined.
• Slowly beat in the powdered sugar until well combined and fluffy.Frost cooled cake and sprinkle with crushed Biscoff cookies.Yield: 12-16 servings.

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Recipe adapted from Taste of Home.