Pumpkin Spice Bundt Cake
Pumpkin Spice Bundt Cake
  • 1 cup vegetable oil
  • 3 eggs
  • 1 small can (15 oz) pumpkin puree
  • 1 tsp vanilla extract
  • 2½ cups white sugar
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • ¼ tsp salt
Cinnamon Cream Cheese Frosting
  • 1 package (8oz) cream cheese
  • 1 stick (1/2 cup) unsalted sweet cream butter (softened at room temperature)
  • 16oz (about 4 cups) powdered sugar
  • 2 teaspoons vanilla extract
  • 4 tsp of ground cinnamon
  • 2 tablespoons of milk (optional)
For the Cake
  1. Preheat oven to 350 degrees.
  2. Grease one 10 in bundt or tube pan.
  3. Cream oil, beaten eggs, pumpkin and vanilla together.
  4. Sift the flour, sugar, baking soda, nutmeg, allspice, cinnamon, cloves, and salt together (sifting may be tedious but it's very important. This is what makes the cake so amazingly moist.)
  5. Add the flour mixture to the pumpkin mixture and mix until just combined. Pour batter into prepared pan.
  6. Bake at 350 degrees for 1 hour for cake or until a toothpick comes out clean.
  7. Let cool in pan for 5 mins and then turn out.
For the Frosting
  1. Beat the cream cheese and butter together with an electric mixer until light and fluffy (about 2 minutes).
  2. Turn mixer to low and add the vanilla and cinnamon. Gradually add the powdered sugar (about ¼ cup at a time) and beat until smooth. Add more powdered sugar if frosting is too smooth, add more milk if it is too thick until you reach the desired consistency.
  3. Refrigerate any unused frosting.
Recipe by Awesome with Sprinkles at http://www.awesomewithsprinkles.com/pumpkin-spice-bundt-cake/