Pumpkin Bundt Cake

12 standard portions

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Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 3 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 3 large eggs (at room temperature)
• 1 cup granulated sugar
• ¾ cup light brown sugar
• 1 cup vegetable oil ((see Note 1))
• 1 teaspoon pure vanilla extract
• 1 15 ounce can pumpkin puree (not pumpkin pie filling)
• ½ cup sour cream
• 4 ounces cream cheese (softened (see Note 2))
• 1 tablespoon unsalted butter (softened)
• 1½ cups powdered sugar (sifted)
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk (plus more if needed)

Method

1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for a fan oven. Grease a Bundt or tube pan with butter or baking spray, then lightly flour it if greased with butter and tap out any excess.
2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, whisk the eggs with the oil, granulated sugar, brown sugar, pumpkin puree, sour cream, and vanilla until smooth.
4. Add the dry ingredients to the wet mixture in three additions, stirring just until combined. The batter will be thick.
5. Pour the batter into the prepared pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
7. To make the frosting, whisk together the cream cheese and butter in a bowl until smooth. Gradually whisk in the powdered sugar, then add the vanilla extract and milk. Adjust with more milk if needed for a spoonable consistency.
8. Spoon the frosting over the cooled cake. Slice and serve.