If you are a pumpkin lover, then you are going to love this cake. Oh man is it delicious! I made it for a family dinner and it didn’t last too long! But, the little amount that was left over was even better the next day, like many bundt cakes are.
The cream cheese icing really puts it over the top! The cake by itself, without the icing, would be fabulous. It’s so moist and rich. And, that pumpkin spice mix just says cozy to me. This cake will be like your favorite cozy fall blanket, in cake form. And, that icing is like adding a cup of hot cocoa to your blanket snuggling time. It makes the cake go from cozy and relaxing to amazing!
Pumpkin Spice Bundt Cake with Cream Cheese Icing (Adapted from Ella Claire Blog)
2 1/2 cups sugar
1 cup canola oil
3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons baking soda
1 (15 ounce) can pumpkin puree
1/2 stick butter, softened
4 ounce block of cream cheese, softened
4 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease or spray bundt pan, dust with flour. Set aside.
Whisk together flour, spices, salt, and baking soda. In another bowl, mix together oil and sugar. Add eggs, one at a time, and beat until well combined. Add flour mixture and pumpkin puree, alternating.
Pour into prepared pan. Bake at 60-65 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool before icing.
For the icing: Beat together butter and cream cheese. Add powdered sugar, 1 cup at a time, alternating with 1 tablespoon of milk. Add vanilla. Drizzle on top of cooled bundt cake. Enjoy!