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Pumpkin Bundt Cake Recipe

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This recipe for Pumpkin Bundt Cake is from We Made It !!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

CAKE:
2 ½ cups flour
1 Tablespoon pumpkin pie spice
1 teaspoons baking soda
¾ teaspoon baking powder
½ teaspoon salt

1 cup olive oil
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
3 large eggs
15 ounce can pure pumpkin

½ cup pecans; chopped

CREAM CHEESE GLAZE:
1 Tablespoon butter; softened
3 ounces Cream cheese; softened

1 cup powdered sugar or more as needed
1 to 2 Tablespoons milk
Directions:
Directions:
Directions:
Preheat the oven to 350F degrees.
CAKE:
Grease and flour a 12 cup capacity bundt pan.
In a large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a separate very large bowl beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
Carefully beat the flour mixture into the pumpkin mixture about 1/2 at a time.
Add pecans and combine.
Spoon the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 55 to 60 minutes or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
Cool the cake in the pan for 20 to 30 minutes.
Then carefully invert the pan, to let the cake slide out and continue cooling on a wire rack.

CREAM CHEESE GLAZE:
In a medium bowl beat together the butter and cream cheese until soft.
Beat in the powdered sugar followed by the milk.
Beat in a little extra powdered sugar or milk if needed; until the glaze is thin enough to drizzle.
Transfer the cooled cake to a plate and drizzle the glaze on top.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes; Cook Time: 1 hour

 

 

 

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