Pumpkin Bundt Cake with Cream Cheese Frosting

Sweet and spicy pumpkin bundt cake drenched with a rich and creamy spiced cream cheese frosting.

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This Pumpkin Bundt Cake is a fall classic. Topped with cream cheese frosting with just a bit of pumpkin pie spice, this cake is a slice of comfort on a plate.

Sliced pumpkin bundt cake on a wire rack

So have you guys fallen down the rabbit hole that is cleaning TikTok? I’m one of those people that actually enjoys cleaning, but I’ve learned that some people have taken their love for cleaning to a whole new level. And I am here for it.

I’ve also learned that I am easily influenced when it comes to cleaning tools and products. From a new spin mop and microfiber clothes to Dawn Power Wash and powdered Tide, some of my new favorite products were actually found through cleaning influencers. I mean, I didn’t even know this was a thing until just a few months ago. By the way that Dawn Power Wash is pretty dang fantastic – the apple scent is my fave!

Basically October 2020 has been a month full of lots of cleaning and baking pumpkin desserts like this Pumpkin Bundt Cake.

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19 Best Bundt Cake Recipes That Look Super Fancy but Are a Cinch

As the holidays quickly approach, it’s time to get your trusted bundt pan out of storage to take baking season by the reins. From a nutty tahini bundt number that’s swirled with berries to a chocolate cake made with mashed potatoes—trust us on this!—we…

As the holidays quickly approach, it’s time to get your trusted bundt pan out of storage to take baking season by the reins. From a nutty tahini bundt number that's swirled with berries to a chocolate cake made with mashed potatoes—trust us on this!—we’ve gathered 19 of the best bundt and tube cake recipes to guarantee you’ll find one right for every occasion.

1. Salted Egg Yolk Pound Cake

Typically used in Asian cuisine, salt-cured egg yolks add a unique, briny quality to any dish they touch. The author of this recipe, ingeniously adds this “umami gold” to the pound cake batter to create “rich saltiness that heightens the sweetness—and deepens the savoriness—of pound cake.” Keep in mind that this must-try recipe does require some foresight, as curing the yolks does require a few weeks of anticipation. Though, you can always look for store-bought, salt-preserved eggs at your local Asian market.

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One Bowl Vanilla Bundt Cake

One Bowl Vanilla Bundt Cake

I always enjoy a good one-bowl dessert recipe. What is a one-bowl recipe? It’s a recipe that can be mixed up in just one bowl! I’ve made brownies and muffins, among other treats, but this One Bowl Vanilla Bundt Cake is a new favorite. This easy-to-make bundt …

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One Bowl Vanilla Bundt Cake

I always enjoy a good one-bowl dessert recipe. What is a one-bowl recipe? It’s a recipe that can be mixed up in just one bowl! I’ve made brownies and muffins, among other treats, but this One Bowl Vanilla Bundt Cake is a new favorite. This easy-to-make bundt cake only takes a couple of minutes to put together and the moist, tender cake is a crowd-pleaser every time I bake it.

The cake starts with very simple ingredients, with vanilla being the star of the cake. Vanilla extract works very well in this recipe, however if you have vanilla bean paste, I recommend using that. With the vanilla bean paste, you’ll get to see those beautiful flecks of vanilla in each piece, in addition to getting a lovely vanilla flavor.

The key to making this cake a success is careful mixing of all the ingredients. You want the cake to remain tender, which means that you need to avoid over-mixing the cake. As a result, I like to put together this recipe by hand using a whisk or a spatula, rather than a mixer. While a mixer will save you a little bit of time, you may also run the risk of over-mixing the cake and making the crumb a little bit too firm.

Once everything is mixed together, simply pour the batter into a greased and floured bundt pan and bake. I finished this cake with a drizzle of vanilla frosting. It is also good with a dusting of confectioners’ sugar, but the drizzle dresses it up and adds a bit of additional sweetness to each piece. I must confess that you will need a second bowl to make the vanilla frosting for this cake – although you could simply wash and resuse the initial bowl if you want to really stick to the “one bowl” idea.

One Bowl Vanilla Bundt Cake

One Bowl Vanilla Bundt Cake
3/4 cup butter, melted and cooled
1 1/4 cups sugar
2 large eggs
1 tbsp vanilla extract (pref. vanilla bean paste)
2 2/3 cup all purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups milk (pref. whole)

Preheat oven to 350F. Grease and flour a 10-cup bundt pan.
In a large bowl, whisk together butter, sugar, eggs and vanilla extract.
Add 1 cup of all purpose flour, along with baking powder and salt, into the sugar mixture and stir to combine. Stir in 1/2 of the milk, followed by another cup of flour. Stir in the remaining milk, followed by the rest of the flour. Mix until no streaks of dry ingredients remain.
Bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with only a few moist crumbs attached.
Allow cake to cool in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely.
When cooled, drizzle with vanilla frosting.

Makes 1 cake; serves 12

Vanilla Frosting
2 cups confectioners’ sugar
1 tbsp butter, room temperature
2 tsp vanilla extract (or vanilla bean paste)
2-3 tbsp milk

In a medium bowl, whisk together sugar, butter, vanilla and 2 tbsp of milk until smooth. If necessary, whisk in an additional tablespoon of milk to thin frosting to a drizzle-able consistency.
Drizzle on cooled cake.

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7Up Pound Cake

A simple and delicious recipe for homemade pound cake made with 7Up.

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Having a great pound cake recipe in your baking back pocket is a real time saver when you need a cake to bake. This 7Up pound cake recipe is about as classic and delicious a cake as you’ll ever find. It’s an old-fashioned recipe that I’ve updated with a couple of tweaks to amplify its lemony flavor, making it completely irresistible!

Two slices of 7up pound cake on white plates, topped with whipped cream and fresh berries

Years ago I was given a recipe for 7Up pound cake from a woman I used to work with named Connie. It was sweet, lemony, and had an incredible crunchy bottom to it. Sometimes she’d serve it plain, and other times, she finished it off with a zesty 7Up lemon glaze.

Seriously, it was to die for!

Connie was a from-scratch cook and rarely had exact measurements for her creations.

You know the kind of recipes I’m talking about here. The ones passed down through the generations, where you literally have to guess how much flour, sugar, butter, etc. each recipe needs.

Needless to say, I was never able to recreate her incredible food based on her vague directions. She’d give basic details then throw in phrases like, Oh, a handful of this and Just a pinch of that.

But one day, she called me down to her office and had an actual recipe for her 7Up pound cake written in her pristine, cursive handwriting on a yellow sticky note. I was floored!

After receiving the recipe, I made it countless times, always playing with the toppings and trying to perfect that 7Up glaze (which I never did). For whatever reason, my cakes never tasted as good as Connie’s. At some point, I forgot about this cake and even lost the recipe.

Recently, I wanted to make a pound cake and Connie’s 7Up version immediately popped into my head. I became a little obsessed with finding the recipe and after a valiant effort of digging through countless cookbooks and recipe binders, I came up empty handed.

I turned to the internet and happened upon a recipe that I thought was pretty darn close, so I went with it, adding a couple of tweaks along the way.

It turned out fantastic and it even had that perfect crunchy bottom that was always my favorite part of Connie’s recipe.

It was still missing a little something that I remember from Connie’s cake way back when, but I’m starting to think that she may have a little secret ingredient that she decided to keep to herself.
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Espresso Bundt Cake

There has been a slight chill in the air the past week – just the faintest whisperings of September – so naturally I found myself in the kitchen baking bundt cakes. I used to make an Espresso Bundt Cake back in my bakery days, but I found t…

espresso bundt cake

There has been a slight chill in the air the past week – just the faintest whisperings of September – so naturally I found myself in the kitchen baking bundt cakes. I used to make an Espresso Bundt Cake back in my bakery days, but I found the recipe slightly lacking and dry when remaking it in my home kitchen. I decided to revamp my Lemon Poppy Seed Bundt Cake, and was very happy with the results. This cake is buttery and rich, with coffee flavor from both ground and brewed espresso, and, of course, one can never go wrong with chocolate glazed anything.  ****************************** A few things *I’ve been reading up a storm the last few weeks, trying to get all my summer books in. I just finished Where’d You Go, Bernadette by Maria Semple and Age of Innocence by Edith Wharton. Before that it was Leave it to Psmith by Wodehouse (which just might be my favorite Blandings Castle Wodehouse) and I just started The Women’s War by Dumas.  *I got to see Over The Rhine perform last week, which was (and always is) amazing. They played a lot of songs from their new album, but also some […]

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Blueberry Orange Bundt Cake

I have a gigantic stack of cookbooks that I have been meaning to bake and cook from, but sadly they have sitting on my dining room table (along with heaps of legos and papers to be sorted and summer homework that hasn’t been started and laundry t…

Blueberry Orange Coffeecake

I have a gigantic stack of cookbooks that I have been meaning to bake and cook from, but sadly they have sitting on my dining room table (along with heaps of legos and papers to be sorted and summer homework that hasn’t been started and laundry to be folded and and and…) while I finished working on my next book (and the manuscript is in! And the photographs! And two rounds of edits!). So here it is the middle of August, and I am finally getting to other-than-cookbook-baking.  The first book up is Sarah Copeland’s Every Day is Saturday, which is a beautiful book (photographed by the amazing Gentl + Hyers) filled with recipes and strategies for easy cooking, every day of the week. Copeland sums up the book this way: I’m not suggesting we can have it all. We all know good things take time, and often, sacrifice. They take intention. But I do think the feeling of having it all, of having life in abundance, is within our reach…By stealing back a few hours from the weekend, queuing your favorite podcast, and working through a short list of sauces and sides to tuck away in the refrigerator, you […]

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