Celebrate your everyday occasions with this homemade Pumpkin Bundt Cake recipe with Cool Whip Cream Cheese Frosting!
It’s been a hard year. I don’t think I could have ever imagined how hard this year would be. Losing someone you love is, without a doubt, one of the worst things. Losing three…well, it’s inconceivable.
About 4-5 months ago, I read a blog post called “one simple step that’s changing my life” by another food blogger, Kristy of The Wicked Noodle. Her post stated: everything in our lives should begin with being grateful for what we have. Something about that post helped me to shift my thinking. It’s not that I don’t ever have sadness, anger, or tears. Some days are extremely difficult. I read Kristy’s post when my Dad and one sister had passed away. Since then, another sister died too. But still, I work hard to remember that my life continues. I work hard to focus on the good things in my life — which there are many. Everyday I work to be grateful of the things and people around me. Some days I do better with it than other days, but I think the trying is what’s important and what keeps me focused.
When I was recently invited to create a cake to celebrate an “everyday family occasion” using new Cool Whip Frosting, I knew instantly what I wanted to do. I want to make a cake to celebrate our amazing kids. Our kids are my world and I am so grateful for having them in my life. We have so many things we are so proud of them for and I couldn’t think of a better everyday family occasion than to just simply celebrate them.
The kids knew I was baking a Pumpkin Cake with Cream Cheese Frosting. The two youngest kids went with me when I bought the ingredients. They are used to me making all sorts of things, so shopping for ingredients to make a cake isn’t unusual to them. What they didn’t know, was that the cake was being made to specifically celebrate them.
I decided to make a homemade Pumpkin Bundt Cake, because…well…it’s autumn even if it doesn’t feel like it in Vegas yet. The kids love pumpkin desserts too, so it’s a win-win. I picked out the cream cheese flavor of the Cool Whip Frosting. You can see all of my shopping trip photos HERE.
Once the cake was completely cooled, I frosted it with the Cool Whip Frosting. It was light and fluffy and spread easily on the cake. I was concerned that one tub might not be enough for my cake, so I bought two tubs to be safe, but one tub was definitely more than enough for this pumpkin bundt cake.
After frosting, I sprinkled the top with some pecans. I was really happy with how it turned out.
I wrote a short note on little cards, one for each of the kids, with something that we’ve been extremely proud of them for. I guess I should also explain that our kids range in age from 12 to 22 — so the adult kids got one too.
Before we served the cake, I told the kids that I made the cake to celebrate them. I handed them their cards, which received a wide range of emotions. My oldest started crying and hugged me, our oldest son thought I might have been playing a joke on him, but gave me a heartfelt thank you. I think the cards made the younger two feel a bit embarrassed, but they held tight to the cards and seem to have been tucked away somewhere special.
I’m happy with how the whole celebration played out. I have a feeling it will be something that they remember for a long time. This last year has been rough on them too, but it feels wonderful to know that we all have each other. All too often, celebrating a person only happens on their birthday or other big events, like graduations. But there is little stuff around us everyday that is worth a celebration.
Pumpkin Bundt Cake Recipe
(with Cool Whip Cream Cheese Frosting)
- 2 cups sugar
- 1 cup oil (I used canola)
- 4 large eggs
- ½ tablespoon vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 2 cups pumpkin puree (not pumpkin pie mix)
- Butter for greasing pan
- Cream Cheese Frosting (such as Cool Whip Frosting)
- Optional: Chopped Pecans
- Preheat oven to 350 degrees F. Butter and flour a bundt cake pan.
- Place sugar, oil, eggs, and vanilla in a large mixing bowl and beat on low until just barely mixed. In another bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. With mixer on low, gradually add and beat flour mixture into oil mixture until both are combined and then beat in pumpkin puree into the cake batter until all ingredients are thoroughly combined.
- Pour batter into prepared bundt cake pan. Bake at 350° for 40 minutes, or until a butter knife inserted comes out clean. Allow to cool for 10 minutes. Turn bundt cake out onto plate. Allow to cool completely and frost with Cool Whip Cream Cheese Frosting or your favorite cream cheese frosting recipe. If desired, sprinkle top of cake with chopped pecans.
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Disclosure: I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip. #CoolWhipFrosting #CBias #SocialFabric All photos and opinions are 100% my own.