Pumpkin Bundt Cake

The pumpkin bundt cake is one of my all-time favourite recipe to bake during the fall season! With its lightly sweet pumpkin flavour and perfectly balanced spices, it goes well with a warm cup of hot chocolate or tea. Definitely a must-try!

Serves: 12 slices
Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients

For the Cake:

·       3 cups all-purpose flour

·       2 teaspoon baking soda

·       2 ½ pumpkin pie spice

·       ½ teaspoon salt

·       1 cup vegetable oil

·       2 cup granulated sugar

·       3 large eggs

·       2 teaspoons pure vanilla extract

·       15 ounces 100% pure pumpkin

For the Glaze:

·       4 ounce cream cheese

·       1 ½ confectioner sugar

·       ½ teaspoons pure vanilla extract

·       2–3 tablespoons milk (any kind)

Method

1.  Preheat oven to 350°F (175°C). Grease a bundt pan (10 or 12 cup) and set aside

2.     In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.

3.     In a large bowl, combine sugar and oil until smooth with an electric mixer, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.

4.     Add flour mixture to egg mixture alternating with pumpkin, beating well after each addition. Transfer batter to prepared Bundt pan.

5.     Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack.

6.     While the cake is cooling make the cream cheese frosting. In the bowl beat the cream cheese until smooth. Gradually add in confectioners’ sugar and mix until combined. Mix in vanilla and milk. Beat until smooth, if frosting appears to be too thick, add in little more milk until you reach the desired consistency.

7.     Spoon frosting over cooled cake cut into pieces and serve!

Recipe adapted from: Maria Lichty