Today is National Bundt Cake Day…another food holiday that I can appreciate. I love a good Bundt cake, I like the shape, the moist dense texture of a good rich Bundt cake, and how versatile Bundt recipes can be.
I recently found my favorite Autumn Bundt on Amanda’s Blog, I Am Baker. Kristen, from Dine and Dish, was guest posting and posted her Pumpkin Spice Bundt Cake. I have now made this cake THREE times. Once as Kristen posted with the pumpkin glaze, and twice with a Cinnamon Cream Cheese Frosting. To find the recipe for the cake, check out the post on I Am Baker, but scroll down for my Cinnamon Cream Cheese Frosting recipe.
Oh, and here is the beautiful Bundt….
Ok, so it’s not the greatest photo, or the prettiest Bundt cake…..but it is delicious!
Cinnamon Cream Cheese Frosting
5oz Cream Cheese, Softened
1 1/2 – 2 Cups Powdered Sugar
1 tsp. Vanilla
2 tbsp. Milk
1- 1 1/2 tsp. Cinnamon
Cream ingredients together. If too thick or too thin, add more sugar or milk until desired consistency is reached. Spread onto cooled Pumpkin Spice Cake.
(this frosting is also fantastic on Banana Bread or Carrot Cake too.)
Hope you get a chance to make this cake, you wont regret it.