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Pecan Pumpkin Bundt Cake with Cream Cheese Glaze Recipe


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     Pecan Pumpkin Bundt Cake with Cream Cheese Glaze

Category   Desserts - Breads
Sub Category   None

1 c., plus Unsalted butter at room temperature
3 c. Flour
2 t. Pumpkin spice
2 t. Baking powder
1 t. Baking soda
1 t. Salt
2 c. Packed brown sugar
2 large eggs
1 can (15 oz) pumpkin
1-2 c. Sour cream, room temperature
1 t. Vanilla
3-4 c. Toasted, chopped pecans (plus extra for garnish)
3 oz cream cheese, room temperature
1 T. Milk
1 T. Vanilla
1-2 t. Salt
3-4 c. Confectioners sugar

Preheat oven to 350. Butter and flour or spray a 12 c. Bundt pan. Whisk flour pumpkin pie spice, baking soda, baking powder and salt in a bowl. In a separate large bowl beat butter and brown sugar until light and fluffy (2-3 min). Add eggs one at a time, beating after each. Beat in pumpkin, sour cream and vanilla.
Add flour and beat on low, just until incorporated. Fold in pecans. Transfer to bundt pan. Bake until toothpick inserted in center comes out clean (50-55 minutes). Cool in pan 20 minutes. Turn out onto wire rack and cool completely.
GLAZE- Beat cream cheese, milk, vanilla and salt until smooth. Gradually add in sugar until incorporated. Drizzle cake with glaze. Garnish with pecans.

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