This is a cake that just says autumn. I'd never made a pumpkin bundt cake before and with the lemon cream cheese glaze this is just too good to not make again and again. So easy too. If you make this don't leave out the glaze, it just adds the final touch and flavor. I found this recipe in Family Circle - October 2010.
I'm hoping to try a bunch of new apple and pumpkin recipes in the near future. The weather has finally been a bit fall like so I am planning my baking accordingly! It was actually only in the high 60's today! That is very welcome here after last week's heat wave!
3 cups cake flour (not self rising)
3 teaspoons baking powder
2 1/2 teaspoons pumpkin pie spice
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 1/4 cups solid pack pumpkin puree
1 teaspoon vanilla extract
1 cup milk
4 ounces reduced fat cream cheese
1/2 cup sifted confectioners' sugar
4 tablespoons milk
1 teaspoon grated lemon zest
1/4 tsp fresh lemon juice
1/4 tsp vanilla extract
Heat oven to 350 degrees F. Lightly coat 12 cup Bundt pan with nonstick cooking spray.
In a medium bowl, stir together flour, baking powder and pumpkin pie spice.
Beat together the butter and sugar in a large bowl until light and fluffy. Beat in the pumpkin, eggs and vanilla.
Into pumpkin mixture, alternately beat in flour mixture and milk. Pour into prepared pan.
Bake at 350 degrees F for 57 minutes or until toothpick inserted into center of the cake tests clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove cake to wire rack to cool completely.
Beat together the cream cheese, confectioners' sugar, milk, lemon zest, lemon juice and vanilla in a medium bowl until well blended and a good glazing consistency. Pour the glaze over top of the cake, letting it drip down the sides.