- 12
- 20 mins
- 85 mins
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups all-purpose flour
- 5 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 15-ounce can pumpkin puree (1 1/2 cups)
- 1/2 cup milk
- 1/4 cup molasses
- 1 1/4 cup confectioners' sugar
- 2 Tbsp milk (or lemon juice)
Preparation
Step 1
1. Heat oven to 350 degrees. Butter and flour 13-cup Bundt pan.
2. Wisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. Beat the butter, and granulated sugar on med-high speed until fluffly, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin, milk, and molasses. Reduce mixer speed to low; gradually add the flour mixture and mix until just combined.
4. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
5. Wisk together the confectioners' sugar and milk (or lemon juice) until smooth. Drizzle over the cake. Let set before serving.