PUMPKIN BUNDT CAKE WITH CREAM CHEESE FILLING

This moist, gluten-free Pumpkin Bundt Cake is laced with a Cream Cheese Filling and topped with an irresistible Brown Sugar Icing glaze.

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INGREDIENTS

– all purpose flour – cinnamon – all spice – ginger – nutmeg – butter – sugar Full ingredients

It’s a festive fall dessert that makes a perfect alternative to pumpkin pie for Thanksgiving!

Preheat oven to 350° F. Grease a 12-cup bundt pan with non-stick cooking spray, making sure to cover all the grooves in the pan.

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In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, all spice, cloves, ginger, and nutmeg.

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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until smoothly combined.

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Beat in the eggs, one at a time, until smoothly incorporated, wiping down the bowl and beater after each addition.

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Add the dry ingredients to the wet and mix in a lowest speed just until mostly incorporated. Finish folding the batter together by hand just until fully incorporated.

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