Pumpkin Cream Cheese Bundt Cake #shorts

Welcome Back - this is a go-to #shorts recipe for Pumpkin Spice Bundt Cake - perfect for Thanksgiving - if you like Carrot Cake, this is very similar - in a 12 Cup Bundt pan - and it is iced with Cream Cheese icing.

Cake Ingredients

* 2 and 3/4 cups all-purpose flour (spoon & leveled)
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 2 teaspoons pumpkin pie spice
* 1 and 1/2 cups raisins
* 1 cup vegetable oil
* 4 large eggs
* 1 cup packed light or dark brown sugar
* 3/4 cup granulated sugar
* 1 can pumpkin puree (not pumpkin pie mix)
* 1 teaspoon pure vanilla extract

Glaze Ingredients

8 oz cream cheese softened to room temperature
1/4 cup + 1-2 Tbsp heavy cream milk is fine
1/2 - 3/4 cup powdered sugar depending upon your preference

Make the Cake
1. Preheat the oven to 350°F and grease a 12 Cup bundt pan (I use Baker's Joy).
2. Whisk the flour, baking soda, salt, cinnamon, pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Add raisins at the end, stir with spatula. Batter will be thick.
3. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. You can also touch the cake at the top, and if it springs back, it is ready.
4. Once done, remove from the oven and allow to cool for 30 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool before icing.
5. Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.

Make the Icing
1. Mix cream cheese and 1/4 cup of heavy cream together, until well combined. Add in powdered sugar, beginning with 1/2 cup. Depending upon your preference of how thick or thin you want the glaze, add in the last 1/4 cup of powdered sugar, and/or the last 2 Tbsp of heavy cream.
2. Pour icing and spread with spatula and sprinkle with extra cinnamon, if desired.
3. Enjoy the cake at room temperature or cold (I prefer it cold, but room temperature would taste fine as well!)

#shorts,#pumpkinspicecake,#cake