Pumpkin-Spice Bundt Cake with Cream Cheese Frosting


This recipe was adapted from Cooking Light October 1997. This cake is perfect for all types of fall celebrations and will soon become a favourite recipe that can be passed down.


  • 3 1/4 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1/4 tsp salt
  • 1 1/2 cups fresh or canned pumpkin puree
  • 1/2 cup applesauce
  • 1 1/2 cups granulated sugar
  • 1/2 cup margarine
  • 3 large egg whites
  • 2 tsp. vanilla extract
  • Cooking spray


  • 1 8 oz container of cream cheese
  • 1/4 cup butter, softened
  • 1 cup icing sugar
  • 1 tsp. vanilla extract


Preheat oven to 350 degrees.

Combine first 6 ingredients in a medium bowl; set aside. In a small bowl, combine pumpkin and applesauce; set aside.

Beat granulated sugar and margarine in a large bowl at medium speed until well blended (about 2 min). Add egg whites and vanilla, beat well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12 cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes until a cake tester inserted in the centre of cake comes out clean. Cool in pan 10 minutes; remove from pan.

For icing; beat cream cheese and butter until well blended. Gradually add icing sugar and vanilla until it forms a nice smooth icing. Pour over cooled cake so that it runs down the sides and enjoy!

Alternate cake preparation: make two Bundt cakes, and triple the icing recipe and colour it orange with food colouring. Invert one cake, spread a layer of icing on the flat side, top with the second cake to form a pumpkin shape. Completely cover with orange icing and add a stem…now it looks like a pumpkin!

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