Pumpkin Bundt Cake (Print Version)

Moist, spiced pumpkin cake topped with cream cheese drizzle - a perfect seasonal dessert for gatherings and celebrations.

# Ingredients:

→ Cake

01 - 2½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 2 teaspoons baking powder
04 - 2½ teaspoons pumpkin pie spice
05 - 1 teaspoon cinnamon
06 - ½ teaspoon ground star anise (optional)
07 - ½ teaspoon kosher salt
08 - ½ cup unsalted butter, softened to room temperature
09 - ½ cup canola or vegetable oil
10 - 1¼ cups granulated sugar
11 - ½ cup light brown sugar, packed
12 - 3 large eggs
13 - 2 teaspoons pure vanilla extract
14 - 15 oz canned pumpkin puree (not pie filling)

→ Frosting

15 - 4 oz cream cheese, softened to room temperature
16 - 4 tablespoons unsalted butter, softened to room temperature
17 - 1½ cups powdered sugar
18 - ¼ teaspoon cinnamon
19 - ½ teaspoon pure vanilla extract
20 - Milk (2-3 tablespoons to thin)

# Steps to Follow:

01 - Preheat oven to 350°F with a rack in the center.
02 - In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs and beat until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed.
04 - Add the flour mixture to the wet ingredients and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
05 - Thoroughly grease a 12-cup bundt pan with nonstick baking spray with flour. Pour the batter into the pan and spread it into an even layer.
06 - Bake for 40-50 minutes, or until a long toothpick inserted into the center of the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the cake from the pan and place it directly on the wire rack to cool completely.
07 - Using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth and combined. Add powdered sugar, cinnamon, and vanilla, beating on low speed then increasing to high (scraping the sides and bottom of the bowl as needed). Add milk 1 tablespoon at a time until the desired consistency is reached. The frosting should be thin enough to drizzle.
08 - To frost, add the frosting to a piping bag with the edge snipped off. For a zigzag pattern, beginning in the interior of the bundt, squeeze the frosting while bringing the bag over the sides and back again.

# Additional Notes:

01 - To measure the flour, fluff it multiple times with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.
02 - For best flavor and texture, serve the cake at room temperature.
03 - The cake can be stored in the refrigerator for up to 3 days. Bring slices to room temperature before serving.
04 - Individual slices can be frozen for up to three months. Freeze the whole cake without frosting and add it after thawing.

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