A deliciously moist and flavorful Pumpkin Spice Bundt cake with the tangy counterpoint of a creamy cream cheese frosting.
Ingredients
1 cup vegetable oil
3 large eggs
1 (15-ounce) can pumpkin puree
1 teaspoon vanilla extract
2-½ cups white sugar
2-½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
teaspoon salt
1 cup chopped pecans, walnuts or dried cranberries (optional)
1 recipe Cream Cheese Frosting
Directions
- Preheat oven to 350 F). Grease a 10-inch Bundt pan.
- Beat together oil, eggs, pumpkin and vanilla.
- Sift together flour, sugar, baking soda, spices and salt. Stir flour mixture into pumpkin mixture and stir until just combined. Fold in chopped nuts or cranberries if desired. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate.
- While the cake is cooling, prepare the
Cream Cheese Frosting as directed. - When the cake is completely cool, frost with Cream Cheese Frosting.
