Ingredients

For the Cake

• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (16 ounce) can pumpkin puree
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg

For the Frosting

• 6 ounces softened cream cheese
• 2 tablespoons softened butter
• 2 cups powdered sugar
• 2 tablespoons heavy cream
• 2-4 tablespoons of water

Instructions

For the Cake

1. Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick spray. I’ve had great results with the nonstick spray made specifically for BAKING.
2. In the bowl of an electric mixer, cream together sugar and oil on medium speed. Add eggs one at a time, mixing well in between.
3. Add your can of pumpkin and let the mixer run while you mix together your dry ingredients in a separate bowl.
4. In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.
5. Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together until the flour is incorporated.
6. Spoon the batter evenly into the Bundt pan, and smooth out the top.
7. Bake your cake for 48-55 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.
8. Remove the cake from the oven, and let it cool in the pan for 15 minutes.
9. Turn the cake onto a cooling rack. Tap the bottom of the Bundt pan with a wooden spoon to help loosen if necessary.
10. Let the cake cool completely before frosting.