Shelly's Recipe

PUMPKIN BUNDT CAKE

Category: Cakes

3 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1-1/2 tsp cinnamon*
1/2 tsp allspice*
1/2 tsp nutmeg*
1/2 tsp ginger*
4 eggs
1 cup butter, melted and cooled or 1 cup vegetable oil
1 (15-oz)can solid packed pumpkin or fresh puree
1 cup chopped pecans, lightly toasted
Cream Cheese Glaze, recipe follows

Preheat oven to 350. Grease and flour bundt cake pan.

In a large bowl with a wire whisk, combine first set of ingredients.

In a small bowl, combine last set of ingredients. Hand whip until combined. Add wet ingredients to dry ingredients. Mix until just combined. Carefully stir in nuts. Pour into prepared bundt cake pan. Bake Pumpkin Bundt Cake for 45 to 50 minutes. Cool in pan on wire rack for 10 minutes. Remove Pumpkin Bundt Cake from pan and finish cooling on rack. Top cooled cake with Cream Cheese Glaze.

Notes:
* You may substitute any combination of those spices according to taste as long as they equal 3 tsp Pumpkin Pie or Apple Pie Spice may also be substituted.
** I also topped my cake with a few toasted pecans. I always do this when I'm taking a cake some place and I'm not going to be there while it's eaten. This way people are alerted to the fact that there are nuts in the cake.

Cream Cheese Glaze
4 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tsp vanilla extract
3 to 4 tbsp milk

Beat cream cheese until very creamy. Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine. Add more milk to get desired consistency for drizzling.