Table of Contents
Moist spiced pumpkin bundt cake with creamy cream cheese frosting, topped with toasted pecans. To Make the Cake: Beat sugar and eggs until creamy and light in color. Add oil, continuing to beat. Combine dry ingredients with a whisk, gradually mixing into to egg mixture. Add pumpkin and vanilla, mix well. Pour into greased bundt pan.
Add pumpkin and vanilla, mix well. Pour into greased bundt pan. Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto a baking rack to cool completely. Frost. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy.
To Make the Cake: Beat sugar and eggs until creamy and light in color. Add oil, continuing to beat. Combine dry ingredients with a whisk, gradually mixing into to egg mixture. Add pumpkin and vanilla, mix well. Pour into greased bundt pan. Bake at 350 degrees for 55 minutes.
Whisk together the dry ingredients – flour, pumpkin pie spice, baking powder, baking soda, and salt. In a separate large bowl beat together the oil, white sugar, brown sugar, eggs, pumpkin, and vanilla extract. Carefully beat the dry ingredients into the wet ingredients about ½ at a time. Be careful not to overmix the batter.
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