# Pumpkin Bundt Cake

## Ingredients

### For the Cake
- `2.25` cups (`450` g) sugar
- `1` cup (`198` g) vegetable oil
- `3` large eggs
- `3` cups (`360` g) all-purpose flour
- `2` teaspoons baking soda
- `2.5` teaspoons pumpkin pie spice
- `1/2` teaspoon salt
- `1` can pure pumpkin puree 15 ounces
### For the Cream Cheese Frosting
- `4` ounces cream cheese softened
- `1` tablespoon unsalted butter softened
- `1.5` cup (`170` g) confectioners sugar sifted
- `1/2` teaspoon pure vanilla extract
- `1` tablespoons milk
- `1/4` teaspoon pumpkin pie spice optional

## Directions

### For the cake
- preheat oven to 350F. Spray a 10-inch bundt pan with nonstick cooking spray.
- in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended.
- add eggs, one at a time, beating well after each addition.
- in a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt.
- add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
- transfer batter to prepared bundt pan.
- bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean.
- cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting.
### For the Cream Cheese Frosting:
- in the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy - about 2 minutes
- gradually add in confectioners' sugar. Once the confectioners' sugar is completely incorporated, mix on medium speed for 2 minutes
- mix in vanilla and milk
- if frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency. 
- spoon over cooled cake.

Servings: 12

Category: Desserts

Link: https://www.mybakingaddiction.com/pumpkin-bundt-cake-with-cream-cheese-frosting/#recipe

Tags: Vegetarian