Best Egg-less Pumpkin Bundt Cake

By Carynz

Ingredients

• 3 cups flour
• 2 cups sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 tsp baking powder
• 2 tsp baking soda
• 2 cups canned pumpkin(100% pure pumpkin,not pumpkin pie mix)
• 1 cup oil
• 1 pack white chocolate chips
• optional
• cream cheese frosting
• 4 oz cream cheese
• 3 cup confectioner's sugar divided
• 2 Tbs water
• 1 tsp vanilla
• 1 pinch salt

Preparation

Step 1

Mix all dry ingredients together. Add oil and pumpkin. Mix well. Add chocolate chips. Pour into greased and floured 8 1/2 x 4 1/2" loaf pans or one large Bundt pan. Bake for 1 Hr 15 min.(if using loaf pans,check with tooth pick after about 40 min. For bundt pan ,check with toothpick after 1 hr and check every 10 min,until toothpick comes out clean)
The frosting should be a thick but pourable paste. When it reaches desired consistency,add vanilla extract and a pinch of salt to taste. When cake is almost cooled,pour the glaze over the entire bundt cake.