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Pumpkin Bundt Cake with Pumpkin Spice Glaze

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 12 Slices

Ingredients

  • 3 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 2 cups pumpkin purée (canned or cooked divided (minus 1 tbsp. for glaze)
  • ½ cup milk
  • cup pecans chopped

For the Glaze

  • 1 ½ cup powdered sugar
  • 1 tbsp pumpkin purée
  • ¼ tsp vanilla
  • 4-5 tsp milk
  • ½ tsp pumpkin pie spice

Instructions

  • Sift dry ingredients together.
  • In a large bowl, cream butter and both sugars.
  • Add eggs to creamed mixture one at a time and then beat for 10 minutes.
  • Mix pumpkin into creamed mixture and beat until fully incorporated.
  • Add dry ingredients alternately with milk to the creamed mixture. Beat well
  • Stir in pecans.
  • Pour into a greased and flours 10 in. Bundt pan.
  • Bake at 325° for 1 hour and 10 minutes or until done. (Times can vary due to oven temperatures.)
  • Cool for 10 minutes before removing from pan.

For the Glaze

  • Mix all ingredients together until smooth.

Notes

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