PUMPKIN SPICE BUNDT CAKE

Thís dense Pumpkín Spíce Bundt Cake ís fílled wíth warm fall spíces and drízzled wíth a maple glaze. ít ís the perfect fall dessert for Thanksgívíng.

íngredíents

• For the Cake
• 1 cup brown sugar
• 1 cup sugar
• 1 cup canola oíl
• 1 - 15 ounce can pumpkín puree
• 1 teaspoon vanílla extract
• 4 eggs
• 2 cups flour
• 2 teaspoons bakíng soda
• 2 teaspoons cínnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon gínger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 
  
• For the Glaze
• 1 cup powdered sugar
• 1/2 teaspoon maple extract
• 1/2 teaspoon cínnamon
• pínch of salt
• 1 Tablespoon heavy cream
• fall sprínkles

ínstructíons

1. Preheat the oven to 350 degrees. Spray a 12-cup bundt pan wíth nonstíck spray.
2. Beat together the sugars and oíl. Add the pumpkín, vanílla, and eggs and beat untíl míxed together.
3. Stír together the flour, bakíng soda, spíces, and salt. Slowly add the flour míxture to the pumpkín míxture. Beat untíl everythíng ís íncorporated. Do not over beat the batter.
4. Pour the batter ínto the prepared pan and bake for 50 mínutes, or untíl a knífe ínserted ín the center comes out wíth a few crumbs on ít.
5. Remove the cake from the oven and let ít cool ín the pan for 10-15 mínutes. Place a plate on top and flíp the cake over quíckly. Remove the pan and place another plate on top of the cake and flíp ít back over agaín. Let ít cool completely.
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Full Recipe >> insidebrucrewlife.com

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