I love how this cake is described as having the “smell” of fall.” This makes me think of cinnamon, nutmeg, and other fall-related flavors that we all know and love. Yum! Harvest time is my most favorite time of the year. It truly is! I am so enlightened by the beautiful sights, sounds, and scents that the Autumn brings. This pumpkin bread is a wonderful way to get into the fall spirit.
OOOO! I think the glaze sounds perfect! I’m going to have to try that the next time I make this awesome pumpkin bundt cake.
Ingredients
Pumpkin Spice Cake
2 cups cake flour plus more for dusting, not self-rising
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon McCormick ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter room temperature, 1 sticks
1 1/4 cups packed light brown sugar
2 large eggs room temperature
1/2 cup buttermilk
3/4 cups canned pumpkin puree
Baking Spray for pan
Cream Cheese Glaze
4 ounces Philadelphia cream cheese softened room temperature
1/4 tsp. vanilla extract
1 cup Domino powdered sugar
1-2 Tbsp. whole milk more until consistency needed
Instructions
Pumpkin Spice Cake
Preheat oven to 350 degrees.
Spray a 7-cup Bundt pan with baking spray or butter and dust with flour
Combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
Beat butter and brown sugar together on medium speed until pale and fluffy, 2 to 3 minutes.
Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
Reduce speed to low and beat in flour mixture in 3 additions, alternating with the buttermilk.
Beat until just combined.
Add pumpkin puree, and beat until combined.
Pour batter into prepared pan and bake until golden, about 55 minutes or stick wooden skewer into cake and when it comes out clean.
Let cool on a wire rack for 30 minutes
Cream Cheese Glaze
Beat cream cheese, vanilla, and powdered sugar together on medium-low speed with an electric mixer until creamy.
Add milk one tablespoon at a time, beating until the glaze reaches smooth somewhat pourable consistency. (similar to a yogurt thickness)
If the glaze gets too thin, add in more powdered sugar.
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Quick Tip: This is the perfect cake to make for your Thanksgiving spread.
Thank you A Healthy Life For Me for this great recipe.
