Pumpkin Bundt Cake

Presented by Miss in the Kitchen

Ingredients:

Pumpkin Puree (not pumpkin pie filling)

Butter

Granulated Sugar

Eggs

Vanilla Extract

All Purpose Flour

Pumpkin Pie Spice

Baking Powder

Kosher Salt

For the Cream Cheese Icing:

Cream Cheese

Butter

Powdered Sugar

Milk

Vanilla Extract

Pumpkin Pie Spice

Instructions:

Add pumpkin puree, sugar and melted butter to a large mixer bowl.

Beat at medium speed until combined.

Mix in eggs one at a time until well combined. Add vanilla and mix well.

With the mixer off, add the flour, pumpkin pie spice, baking powder and kosher salt.

Mix at low speed until incorporated, raise to medium speed and beat for 1 minute.

Butter and flour a 10 – 12 cup bundt pan or use baking spray with flour.

Pour batter into the pan.

Bake for 50-55 minutes or until a toothpick inserted comes out clean.

Remove from the oven, cool in the pan 5 minutes.

Invert onto a wire rack and cool for one hour.

Add cream cheese, butter, powdered sugar, pumpkin pie spice, milk and vanilla to a mixer bowl. Beat at medium speed until smooth.

Place the cake onto a platter or cake plate. Spoon icing over the cake.