Pumpkin Spice Cake with Cream Cheese Frosting

This is an amazing recipe that I always bust out during the holiday season. You can use this from Halloween through New years and it's always a crowd pleaser. The Pumpkin cake is so moist and when it's topped off with cream cheese icing you just can't go wrong.

Pumpkin Spice Cake:

11/2 cups vegetable oil
4 eggs
1 cup pumpkin puree
2 cups flour
2 cups sugar
1 1/2tsp salt
2tsp baking powder
2tsp cinnamon
1Tbs molasses

In a mixer blend you vegetable oil and eggs together until pale yellow, add in your molasses and pumpkin puree and blend until smooth. In a separate bowl place all your dry ingredients and mix with a fork or whisk until well blended. With mixer on low slowly add your dry ingredients to the wet ingredients. Once all ingredients is blended and smooth pour into a well greased bundt pan.
Bake at 350 for 45 minutes. Pull from oven and let cool, once cooled remove from pan.

Cream Cheese Icing:

8oz Cream Cheese softened
1/2 stick butter (room temperature)
1lbs powdered sugar
2tsp vanilla

Blend cream cheese and butter until smooth, add vanilla. Slowly pour in powdered sugar while blender is on low. If your icing seems to thick add in some milk.

Slice your cake in half horizontally. Smooth a layer of icing in the middle, place the top of your cake back on and top with another layer of icing.
*You can top your cake with any extras you like...I top mine with spices apples and golden raisins. You can use caramel or candied nuts as well!

Enjoy and Happy Eatings!!
Krystal