Pumpkin Bundt Cake

I found this recipe on one of my favorite cooking blogs, Two Peas and Their Pod. This cake is moist and flavorful, and the cream cheese glaze puts it over the top! It's easy and fun to whip up on a beautiful fall day when you are craving something pumpkin!

You can follow the above link to the original recipe, or print it up here if you like. I organized my directions a little differently, in the order I prefer to do things.

Cake:
2 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 tsp vanilla
3 cups flour
2 tsp baking soda
2-1/2 tsp pumpkin pie spice
1/2 tsp salt
1 (15 oz) can pumpkin

Cream Cheese Glaze:
4 oz cream cheese, softened
1-1/2 cups powdered sugar
1/2 tsp vanilla
1-2 TB milk

Preheat oven to 350 F.  Spray a 10" bundt pan with Bakers Joy or other non-stick cooking spray for baking. Do not use an Olive Oil based spray.

In a large bowl, beat the sugar and oil until smooth, about 2 minutes.  Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.

In a medium bowl, whisk together the dry ingredients. Add to the creamed mixture, alternating with the canned pumpkin. Beat well after each addition.

Pour batter into the bundt pan. Bake for 60 minutes or until toothpick inserted near the center comes out clean. Check the cake at about 40 minutes; if it's getting too brown, tent it with foil until done. Remove from oven and cool in pan for 5 minutes. Invert onto cooling rack.  When cake is cool, transfer to a serving plate and drizzle with the glaze.

Glaze:
Beat the cream cheese until smooth. Gradually add the powdered sugar and mix until combined.  Add the vanilla and 1 TB of milk. If  it's too thick to drizzle, add more milk.

Cover and store in the refrigerator.  Serve cold or at room temperature.

Happy Baking!