Pumpkin Bundt Cake with Cream Cheese Frosting
Ingredients
The Pumpkin Cake
-
1
cup
pumpkin puree
-
½
cup
unsweetened applesauce
-
1
teaspoon
vanilla extract
-
2
pieces
eggs
-
¾
cup
brown sugar
-
¼
cup
white sugar
-
1
cup
white whole wheat flour
-
2
teaspoons
ground cinnamon
-
1
teaspoon
pumpkin pie spice
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
The Cream Cheese Frosting
-
4
oz.
cream cheese, softened
-
½
cup
plain Greek yogurt
-
1
teaspoon
vanilla extract
-
1
tablespoon
maple syrup
-
⅓
cup
chopped pecan pieces
Instructions
- 1. Preheat the oven to 350°F and grease and flour a bundt cake pan.
- 2. In a large bowl, mix together the pumpkin puree, brown sugar, white sugar, applesauce, vanilla extract, and eggs.
- 3. Stir in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until just combined.
- 4. Pour the batter into the prepared bundt pan and bake for 35-40 minutes.
- 5. Allow the cake to cool in the pan for about 5 minutes before inverting it onto a rack to cool completely.
- 6. In a large bowl, blend the cream cheese, Greek yogurt, vanilla, and maple syrup until smooth.
- 7. Frost the top of the cooled bundt cake and sprinkle with chopped pecans. Slice and enjoy!
Nutrition Facts (estimated)
Servings
12
Calories
189
Total fat
7g
Total carbohydrates
29g
Total protein
4g
Sodium
259mg
Cholesterol
42mg
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