Holiday Pumpkin Cake With -cream Cheese Glaze

Ingredients

• Servings: 12
• cake:
• 2 cups self-rising flour
• 3 teaspoons spice
• 1 1/2 cups white sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup vegetable oil
• 1/4 cup melted butter
• 1/2 cup unsweetened applesauce
• 1 1/2 teaspoons vanilla extract
• 3 cups unsweetened canned pumpkin puree
• 4 eggs, lightly beaten
• glaze:
• 1 (4 ounce) package cream cheese, softened
• 1 tablespoon butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon extract
• 1 tablespoon milk

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
• sift the self-rising flour and spice together into a bowl. in another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
• gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. pour the batter into the prepared bundt pan.
• bake in preheated oven for 60 minutes. cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. cool the cake in the pan on a wire rack for about half an hour.
• to unmold the cake, tap the bottom of the bundt pan on the counter or work surface to help release it. invert the cake on a serving plate and allow it to cool completely before glazing.
• to make the glaze, mix the cream cheese with the butter, confectioners' sugar, extract, and milk in a bowl. heat in a microwave oven for 15 seconds. drizzle spoonfuls over the cooled cake. keep cake refrigerated after serving.