This moist and fluffy pumpkin bundt cake, drizzled with cream cheese icing, is ideal breakfast food but also makes a festive fall dessert.
Flour | Salt | Sugar | Eggs Baking Powder | Baking Soda Cinnamon | Ground Cloves Pumpkin Puree
Cream Cheese | Milk Vanilla Extract Powdered Sugar
In a small bowl, mix together flour, baking powder, baking soda, cinnamon, cloves, and salt. In a large bowl, beat together eggs, sugar, and pumpkin puree. Add flour mixture.
Fill a greased bundt cake pan evenly with batter. Bake at 375° for 40-45 minutes. 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.
"With a relatively short list of ingredients and simple prep, this cake is much less work that its impressive looks would let on."