Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 large eggs, room temperature
  • 15 oz pure pumpkin puree
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 8 oz full-fat cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease every ridge of a 10-12 cup Bundt pan with softened butter or baking spray containing flour.
  2. In a stand mixer or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mix in the pumpkin puree and vegetable oil until well combined.
  5. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; do not overmix.
  7. Pour batter into the prepared Bundt pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10-15 minutes before flipping onto a wire rack to cool completely.
  9. Prepare frosting by beating softened cream cheese and butter together. Add powdered sugar and vanilla, beating until smooth. Stir in heavy cream for desired consistency.
  10. Apply frosting to the cooled cake using an offset spatula.