Pumpkin Bundt Cake
1 can, puree pure
|For the cream cheese frosting|
unsalted and softened
Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
Add eggs, one at a time, beating well after each addition. In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt.
Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
Transfer batter to prepared bundt pan.
Bake in preheated oven for 60 to 65 minutes or until toothpick inserted near the center comes out clean.
Cool 10 minutes before inverting onto a wire rack.
Remove pan and cool completely before preparing the cream cheese frosting.
For the cream cheese frosting:
Gradually add in confectioners' sugar. Once the confectioners' sugar is completely incorporated, mix on medium speed for 2 minutes.
Mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
If desired, add pumpkin pie spice and mix until well-combined.
Spoon over cooled cake.