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Magical…because you use 1 bowl only to mix all of the cake ingredients.

Magical…because it tastes so delicious everyone will ask for the recipe

Magical…because my 1-year old granddaughter loved it!

This is my heirloom recipe which I make every Fall and every Fall, my oldest daughter asks for the recipe. It’s an easy one to bake and you don’t make a complete mess of your kitchen, since only one bowl is used for mixing the cake. Cooking this magical cinderella bundt cake in a bundt cake pan gives it the look of cinderella’s carriage.

Speaking of cinderella, I’m traveling back to Texas to visit my Dad’s family. My stepmother recently passed, and I will be spending time with my half-brother and half-sister going over family photos that she kept. Unfortunately, she wasn’t a very nice stepmother to me, but I still loved her and will miss her…even though we were not on speaking terms at the time of her passing.

Having her as a stepmother taught me a valuable lesson on how NOT to treat my stepdaughters. Fortunately, my relationship with my stepdaughters is much more of a loving and lasting one.

Now go try out this magical cinderella bundt cake recipe and let me know if it is just as “magical” for you. Bet you will want to serve it for Thanksgiving.

magical cinderella bundt pumpkin cake

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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 1x
Category: Dessert
Cuisine: American

Print Recipe

Ingredients

Scale

2 cups sugar
4 eggs (room temperature)
1 cup vegtable oil
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
2 tsp kosher salt
2 cups canned pumpkin (do not use pumpkin pie mix)

cream cheese frosting

3 ounces cream cheese (softened)
1/2 cup (1 stick) butter (softened)
1 pound (box) powdered sugar
1 tsp vanilla

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Instructions

prepare the cake

In a large mixing bowl combine the sugar and eggs, and beat until pale yellow and thick. Beat in the vegetable oil. Add the flour, baking soda, cinnamon and salt, mix well. Stir in the pumkin.
Sppon the batter into a greased bundt pan. Bake at 350 degrees for 45 to 55 minutes or until the cake tests done. Cool in the pan for 5 mintues; then remove and allow to cool completely.

prepare the frosting

In a mixing bowl, combine the cream cheese and butter, beat until creamy. Add the pwder sugar and vanilla, mix until smooth. Spread over the cooled cake.