Pumpkin Spice Bundt Cake

Cake with Streusel and cream cheese glaze

Pumpkin Spice Bundt Cake
Pumpkin Spice Bundt Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/4

    c all-purpose flour

  • 2

    tsp baking powder and cinn

  • 1 1/2

    tsp ground cloves

  • 1

    tsp ground allspice and nutmeg

  • 1/2

    tsp baking soda and salt

  • 2 3/4

    c sugar

  • 1

    c veg oil

  • 4

    eggs

  • 1

    (15oz) can pumpkin puree

  • Streusel:

  • 1/2

    c packed brown sugar

  • 1

    tsp ground cinn

  • 1/4

    tsp allspice

  • 2

    tsp butter

  • Glaze:

  • 4

    oz crm chz (room temp)

  • 1/2

    powdered sug

  • 3

    tbs milk

Directions

Heat oven 350. Grease Bundt pan. Flour, baking powder, cinn, cloves, allspice, nutmeg, baking soda and salt into bowl. Whisk to aerate. In mixer, sugar and oil at med speed 1 min. On med speed add one egg at a time beating well. Reduce to low and add pumpkin until just combined (30 sec). Scrape sides. On low, slowly add flour mixture (1 min). Add 1/2 batter to pan. Sprinkle streusel on batter w/o touching pan sides. Add remaining batter. Cook 60-70 min. Cool 15 min then remove from pan. Beat cream cheese on med-high until fluffy (4-5 min). Add sugar and mix 1 min. Add milk and thin to desired consistency. Using piping bag, drizzle on top of cake.

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