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Pumpkin Spice Bundt Cake with Whipped Orange Spice Frosting

Pumpkin Spice Bundt Cake with Whipped Orange Spice Frosting
Recipe Date:
October 2, 2017
Serving Size:
Cook Time:
Imperial (US)
Pumpkin desserts are the definition of autumn, but light, fluffy frosting made with Bella Grace Orange Olive Oil and a blend of autumn spices creates is the perfect icing on the cake!
  • 15 ozs pumpkin puree
  • 4 eggs
  • 3/4 cup buttermilk
  • 1 cup butter
  • 2 cups flour
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 tsps baking powder
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1/2 tbsp ground ginger
  • 1/2 tbsp cloves
  • 1/2 tbsp cardemom
  • 1/2 tbsp nutmeg
  • 1 1/2 cups heavy whipping cream
  • 8 ozs cream cheese
  • 1/4 cup Bella grace Orange Olive Oil
  • 1 cup granulated sugar
  • 2 tbsps cardamom
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp allspice
  • 1/2 cloves
  • 1/2 ground ginger

Preheat the oven to 350 F. To prepare the cake batter, add sugars and butter to a large mixing bowl. Use a stand or hand mixer to beat until smooth. Mix eggs and vanilla into the batter before blending in the pumpkin and buttermilk.

In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, cardamom, allspice, ginger, cloves, and nutmeg. Add flour mixture one cup at a time to the pumpkin mixture and stir until incorporated. Pour the cake batter into a well greased bundt pan and bake for 45-60 minutes or until a toothpick comes out clean. Allow bundt cake to cool fully before turning out. 

To make the frosting, allow all ingredients to come to room temperature. Mix cream cheese, sugar, and Bella Grace Orange Olive Oil and blend until smooth. Combine all spices in a small bowl before stirring into the cream cheese mixture. Finally add the heavy whipping cream and whip until fluffy. After the cake has cooled, pipe or frost bundt cake according to your preference. 



Recipe and Photography by Heather Ralphs