This moist and fluffy pumpkin bundt cake, drizzled with cream cheese icing, is ideal breakfast food but also makes a festive fall dessert. Great for the Thanksgiving dinner table, or serve it up at a Halloween party.
Flour | Baking Soda Baking Powder | Cinnamon Ground Cloves | Salt Eggs | Sugar Pumpkin Puree CREAM CHEESE ICING Cream Cheese Powdered Sugar Vanilla Extract | Milk
Mix together flour, baking powder, baking soda, cinnamon, cloves and salt. In a large bowl, beat together eggs, sugar and pumpkin puree. Add the flour mixture.
Fill a greased bundt cake pan evenly with batter. Bake for 40-45 minutes or until a cake tester comes out clean.
Let cool for 10 minutes then flip gently onto a cake stand or large flat plate. While the cake is cooling, beat together the icing ingredients until smooth.
Fill a ziploc bag with the icing and cut a tiny hole in one corner. Squeeze the icing out of the hole in the bag to get the pretty piped icing look.