Pumpkin Bundt Cake with Cream Cheese Glaze

Ingredients:

For the cake:

• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon ginger
• 1/4 teaspoon pumpkin pie spice
• 1/8 teaspoon cardamom
• 1/2 teaspooon salt
• 1/2 cup plus two tablespoons sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup pumpkin puree (I prefer Libby's)

For the Glaze:

• 4 ounces cream cheese
• 1 tablespoon unsalted butter
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons milk

Directions:

For the Cake:

1. Preheat the oven to 325 F. Spray a 9 inch bundt pan well with grease. Set aside.
2. In a medium sized mixing bowl, whisk together the flour, baking powder, salt and spices.
3. In a separate medium mixing bowl, cream together the sugars and the eggs with an electric mixer until light and fluffy, about 4 minutes.
4. Beat in the vegetable oil and vanilla. Beat in the pumpkin puree.
5. Gradually add the dry mixture into the wet, mixing on a medium-low speed until just combined.
6. Pour the batter into your prepared bundt pan. Bake for about 50-55 minutes until a toothpick inserted comes out mostly clean.
7. Allow the cake to cool for 20 minutes in the pan. Invert the cake onto your desired cake pan or serving dish. Let the cake cool for an additional 30 minutes.
8. After the cake has cooled, lightly spoon over the glaze until you have reached your desired amount. Slice and Enjoy!

For the Glaze:

1. In a small bowl, melt the butter and cream cheese together in the microwave for about a minute.
2. Mix in the powdered sugar, vanilla and one tablespoon of the milk until there are no more clumps. If the mixture is too thick, mix in the additional tablespoon of milk.

*Store in an airtight container at room temperature for up two days, or in the fridge for up to one week.

Serves: 6-8