Pumpkin Bundt Cake
"This Pumpkin Bundt Cake is the only pumpkin cake you need this Fall! This Pumpkin Bundt Cake is wonderfully moist and rich infused with warm Fall spices and decadent chocolate chips then bathed in a velvety Cinnamon Pumpkin Cream Cheese Glaze. I've included tips and tricks an how to freeze Pumpkin Bundt Cake so you can enjoy it stress free any day of the week! (Updated recipe post and video!) Pumpkin Bundt Cake Recipe Video What readers are saying about this Pumpkin Bundt Cake: I’ve made this cake 4 times in ..."
INGREDIENTS
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1 15 oz. can pure pumpkin, divided
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6 tablespoons butter (softened to room temperature)
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1 cup light brown sugar (packed)
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1 1/4 cup granulated sugar
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3 large eggs ( at room temperature)
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2 1/4 cups all-purpose flour
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1 1/2 teaspoon baking powder
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1 1/2 teaspoon baking soda
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1 teaspoon salt
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon cloves
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3/4 cup whole milk (at room temperature)
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1 cup semi-sweet chocolate chips
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1 cup pecans, chopped ( (optional))
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nonstick cooking spray (WITH FLOUR)
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4 oz. Cream Cheese (softened to room temperature)
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2 tablespoons butter (softened to room temperature)
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2 tablespoons pumpkin puree ( from above can pumpkin)
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2 - 2 1/2 cups Powdered sugar (sifted)
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2 tablespoons milk
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1 teaspoon ground cinnamon
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