Presented by Miss in the Kitchen
Ingredients:
Pumpkin Puree (not pumpkin pie filling)
Butter
Granulated Sugar
Eggs
Vanilla Extract
All Purpose Flour
Pumpkin Pie Spice
Baking Powder
Kosher Salt
For the Cream Cheese Icing:
Cream Cheese
Butter
Powdered Sugar
Milk
Vanilla Extract
Pumpkin Pie Spice
Instructions:
Add pumpkin puree, sugar and melted butter to a large mixer bowl.
Beat at medium speed until combined.
Mix in eggs one at a time until well combined. Add vanilla and mix well.
With the mixer off, add the flour, pumpkin pie spice, baking powder and kosher salt.
Mix at low speed until incorporated, raise to medium speed and beat for 1 minute.
Butter and flour a 10 – 12 cup bundt pan or use baking spray with flour.
Pour batter into the pan.
Bake for 50-55 minutes or until a toothpick inserted comes out clean.
Remove from the oven, cool in the pan 5 minutes.
Invert onto a wire rack and cool for one hour.
Add cream cheese, butter, powdered sugar, pumpkin pie spice, milk and vanilla to a mixer bowl. Beat at medium speed until smooth.
Place the cake onto a platter or cake plate. Spoon icing over the cake.
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