The Humpherys Family

Pumpkin Bundt Cake

Source  All Recipes
Recipe Added:  3/11/2012
2 cups sugar
1 1/4 cups vegetable oil
1 tsp vanilla
2 cups canned pumpkin
4 eggs
2 cups flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
3 tsp cinnamon, 1 tsp nutmeg
1/2 tsp cloves, 1/4 tsp ginger
1 cup chopped walnuts (optional)
 Cream Cheese Frosting
1 8-oz pkg cream cheese
1/2 cup butter softened
2-3 cups sifted powdered sugar
1 tsp vanilla
Preheat oven to 350�F. Grease and flour a 9x13 or Bundt pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared pan. Bake 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Cream Cheese Frosting Combine cream cheese and butter in a bowl with an electric mixer until smooth. Add sugar and mix at low speed until smooth. Stir in vanilla and mix again. Spread on cooled pumpkin cake.
Notes
Baked in Bundt pan 45 minutes, or approximately 28 muffins, baked 18-20 minutes. May also use 3/4 c. oil, 1/2 c apple sauce in place of 1 1/4 cups oil.
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