Pumkin Bundt Cake with Cream Cheese Frosting

 I just had to start off my fall baking with something pumpkin since it is one of my favorite fall and winter flavors! Apple is right up there too, so there will be an apple recipe coming real soon also. I have tried a couple of different Pumpkin Bundt Cake recipes and this is the best one so far so I'm sharing it with you.

 This Pumpkin Bundt Cake with Cream Cheese Frosting is dense and moist, much like pumpkin bread or pound cake. I topped this luscious cake with cream cheese frosting that contains some brown sugar, which gives the frosting a hint of caramel flavor! This is a perfect fall dessert which would be a delicious addition even your Thanksgiving table. And I confess that it was so good with my morning coffee also! Try taking it to any family gathering or even to work and I think people will be singing your praises. Here's the recipe.

Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addition

Ingredients:
Bundt Cake
If you don't have all the spices, you can sub pumpkin pie spice if desired.
2 1/4 cups granulated sugar
1 cup canola oil, or vegetable oil
3 large eggs
3 cups un-bleached flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 ounces) pure pumpkin puree

Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons softened, unsalted butter
2 tablespoons light brown sugar
1 14 cup confectioners sugar (powdered sugar)
1/2 teaspoon vanilla extract
1-3 tablespoons milk, half and half or cream, if needed to thin the frosting
3/4 cup toasted, chopped pecans, if desired

Directions:
1. Preheat the oven to 350 F. Spray a 10 inch Bundt cake pan with nonstick cooking spray.

2. In a large bowl combine the oil and sugar and mix thoroughly with an electric mixer. Beat in eggs 1 at a time, then beat in the pumpkin. In a medium bowl mix together the flour, baking soda, spices and salt. Add flour mixture to the pumpkin mixture a little at a time, and mix until batter is just blended well.

3. Pour batter into the prepared Bundt pan and smooth the batter evenly around the pan. Bake in the preheated oven for 60-65 minutes until a toothpick inserted in the center if cake comes out clean. Cool the cake for 10-15 minutes. Then invert cake onto a wire rack to finish cooling. Place cake onto a cake plate to frost.

4. To make the frosting: In a large bowl add the softened cream cheese, butter and the brown sugar and beat until creamy and smooth, about 2 minutes. Then gradually add in the powdered sugar and beat well. Stir in the vanilla and milk if needed. If frosting is too thick add a bit more milk if needed to get the desired consistency. Spoon frosting over the cooled cake. Using a spoon or rubber spatula, push the frosting where you want it. (This is not a glaze that will pour). Top with the toasted pecans , if desired. Now enjoy!

Banana Layer Cake with Cream Cheese Frosting

This is a moist, delicious Banana Layer Cake that is perfect for any occasion. It is somewhat less dense than my banana bread recipe, but it's very moist and yummy with the decadent Cream Cheese Frosting. I made this wonderful cake for my husbands birthday back in January. I didn't get many pictures of the finished cake, but that seems to happen every time I prepare a meal for our family gatherings. Too busy for photos, and then the food is gone. Sigh~
I've posted this recipe before, but made a sheet cake instead of a layer cake. It is one of our favorite cakes now and is a perfect way to use those ripe bananas and turn them into a fabulous dessert.
I feel the need to apologize for not being around for almost 2 months. I've had some health issues, ( I'll share at a later time), and some life issues that we all sometimes go through, and I lost focus on my blog. But I'm cooking again and ready to share. So I hope you'll give this Banana Layer Cake a try for your next celebration. It's so very, very good. Like, lick your plate good!

Banana Layer Cake with Cream Cheese Frosting
Adapted from Evil Shananigans

Cake:
1 cup mashed bananas - about 2 large bananas
1 cup buttermilk, or can use soured milk (add 1 tablespoon vinegar to a cup and fill up with milk; let sit a minute)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened- 1/2 cup
1 3/4 cup granulated sugar
2 eggs, lightly beaten
1 tablespoon vanilla

1. Preheat oven to 350 degrees, (or if you are using dark pans, then 325). Grease 2 9 inch round layer cake pans.
2. In a bowl, mash the bananas well using a fork. Stir in the buttermilk.
3. Mix flour, baking soda, baking powder, and salt together in separate bowl.
4. Cream Butter and sugar together in a large bowl. Stir in the eggs and vanilla.
5. Alternately add the dry and wet ingredients into the butter mixture, beating well after each addition. Pour the batter evenly into the 2 prepared cake pans.
6. Bake in preheated oven for about 35 minutes, or until cake springs back when lightly touched in the center. Or you may test with a toothpick. Cool cake in pans on wire racks for 10 minutes, then invert cakes onto cooling racks and let cool completely. At this point, you can frost the cake, or wrap each layer well in plastic wrap and store in the refrigerator overnight. Then assemble and frost the next day.

Cream Cheese Frosting:

8 ounces cream cheese, room temperature
1 stick (1/2 cup) softened butter
31/2-4 cups powdered sugar
1 teaspoon vanilla

In a large bowl, cream the butter and cream cheese together with a mixer.
mix in the vanilla. Add the powdered sugar in about 3 additions, mixing well after each addition. If the frosting seems too stiff, you may add a tablespoon of cream or milk and mix until creamy.

To frost the cake: 
Place one cake layer on cake platter. Add about 3/4 to 1 cup of frosting on the cake and spread evenly to the edge. Top with the remaining cake layer and press cake gently down. Add remaining frosting to top and smooth down and around the sides. I usually swirl the top of the frosting with a knife. I like to refrigerate the cake for 30-60 minutes to set the frosting well.
Slice, serve and enjoy!