Pumpkin Bundt Cake with Cream Cheese Frosting

Although pumpkin pie is a classic dessert dish for thanksgiving, this cake is always the first to go. The sweet pumpkin flavor paired with the tangy cream cheese frosting and nutty pecan flavor on top makes it the perfect combination. Give it a try for this Thanksgiving!

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Ingredients:

1 can (15 oz) pumpkin puree

1 1/2 cups sugar

4 large eggs

1 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Cream cheese frosting:

2 packages (3 oz each) cream cheese, softened

2 cups confectioners sugar

1 teaspoon vanilla

Chopped Pecans, optional

Directions:

1. In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually add into the pumpkin mixture and beat until blended.

2. Pour into a greased and floured 10-in. bundt cake pan. Bake at 350° for about one hour minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3, In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cake; garnish with pecan if desired. Enjoy!