Yay! My first pumpkin recipe this year. I don’t know what it is about us females and fall. We just love it! This cake is the perfect kick-off. It has a cinnamon cream cheese icing that you don’t HAVE to make, the cake is good on it’s own (and great for breakfast). But the icing takes it to another level! I could eat an entire bowl of it. Now, before we bake this thing, if you haven’t done so already, please “Like” my Facebook page! It’s easy, just click the link to the right 🙂 (or at the bottom of this page if you’re on your phone) Thank you! Let’s get to bakin’…
What you will need:
Bundt pan buttered or sprayed with non-stick spray
For the cake:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
2 cups granulated sugar
1 cup vegetable oil
(1) 15 ounce can of pumpkin
For the icing:
4 ounces cream cheese at room temperature
1/2 cup unsalted butter at room temperature
2 cups powdered sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract
4 tablespoons milk
To make the cake:
Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside. In another large bowl, stir together sugar and oil. Add the eggs and pumpkin and beat until combined.
Add half of the dry ingredients to the wet and mix. Add the rest and stir until combined. Pour into prepared bundt pan and make sure batter is evenly distributed. Bake for 50-55 minutes. Remove from oven and let cool completely before inverting onto serving plate.
Here’s what it looks like naked:
It needs something in my opinion. If you don’t make the icing, sprinkle powdered sugar on top.
To make the icing:
In a large bowl (or bowl of your electric mixer), beat cream cheese and butter until smooth. Beat in sugar and cinnamon until well combined. Add vanilla and milk and beat until creamy and smooth. Use a big spoon to drizzled it over the cooled cake. Refrigerate until ready to serve. Enjoy!