Pumpkin Spice Bundt Cake

Instructions

Oil the Bundt Pan

Use a cooking spray (like PAM) to oil the bundt pan. Coat it completely, but don't overdo it--the oil shouldn't pool at the bottom of the pan.
Dust flour over every crevice of the oiled pan until covered completely. Then flip the pan upside down over the sink or trash can, and tap it to get rid of any excess flour. (I try to remove as much as possible--flouring the pan keeps the cake from sticking, but too much flour can leave behind a residue.)
Set aside the pan for later.

Make the Cake

Preheat oven to 350° F.
Add the melted butter (COOLED to keep sugar from dissolving), cane sugar, and brown sugar to a large bowl. Using a handheld mixer, mix on medium speed until the butter is well-incorporated into the sugar and there aren't any clumps of brown sugar left. The texture should be crumbly, not smooth.
⅔ cup unsalted butter, ⅔ cup cane sugar, 1 ¼ cup light brown sugar
Add the eggs and mix on medium speed until smooth. Add the pumpkin puree, Greek yogurt, and vanilla extract to the butter-sugar mix. Mix on medium speed until the ingredients are fully combined and the texture is smooth.
2 ¼ cup canned pure pumpkin puree*, 3 large eggs, ½ cup plain Greek yogurt**, 1 tablespoon vanilla extract
In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Add the whisked dry ingredients to the bowl of wet ingredients, and stir with a rubber spatula until there aren't any pockets of flour left.
2 ½ cup all purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon fine sea salt, 2 ½ teaspoon pumpkin pie spice***, 1 ½ teaspoon ground cinnamon
Spoon the cake batter into the oiled bundt cake pan. Smooth the top with a rubber spatula.
Bake for about 40-50 minutes. Check it at 40 minutes--you'll know it's done if you can poke a toothpick into the thickest part of the cake and it comes out clean or with only a few crumbs. Leave the cake to cool in the pan for about 10 minutes.
Invert the cake over a cooling rack and gently lift off the pan. Then allow the cake to cool completely (at least an hour) before frosting.

Cream Cheese Frosting

In a medium-sized bowl, combine the softened cream cheese, softened butter, and vanilla extract. Mix with a hand mixer on medium/medium high speed until creamy (2-3 minutes).
4 oz cream cheese, 2 tablespoon salted butter, 1 teaspoon vanilla extract
Gradually add in the powdered sugar, mixing on medium speed until creamy and smooth (no powdered sugar pockets remaining).
2 cup powdered sugar
Add a tablespoon of heavy cream, and stir with a spoon until combined. Continue to add more heavy cream until you reach the desired frosting consistency.
If piping it on, you'll like it to be fairly stiff. If you'd like it to be a thicker glaze (as pictured), add just enough cream for it to be barely pourable (NOT runny). This picture shows the correct consistency:
3-4 tablespoon heavy cream

Decorate the Pumpkin Cake

Spoon the frosting on the top portion of the cooled cake, and allow it to naturally start falling down the sides. Continue to spread it with the spoon to encourage it as needed.
If the frosting is not sliding as far down as you'd like, pick up the cake stand and gently tap it on a hard surface to help out gravity a bit.
If you'd like, add some cinnamon to a fine strainer or a sugar shaker and lightly dust it on top of the cake. (optional)
Allow the frosting to set for at least half an hour before slicing.
Enjoy!
cinnamon for topping

Ingredients

Pumpkin Cake Batter

Cream Cheese Frosting

Instructions

Oil the Bundt Pan

Make the Cake

Cream Cheese Frosting

Decorate the Pumpkin Cake

Notes

Equipment