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Pumpkin spice cake with a cream cheese glaze Recipe


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     Pumpkin spice cake with a cream cheese glaze

Category   Desserts - Breads
Sub Category   None

3 and 1/2 cups flour
1 T. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (15 oz) can pumpkin
1/3 cup sour cream (or plain yogurt for a healthier option)
2 tsp. vanilla extract
1 and 3/4 cups granulated sugar
1 cup butter or margarine, softened
4 large eggs

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan. In a medium bowl, stir flour, pumpkin pie spice, baking powder, baking soda, and salt. In a small bowl, mix together pumpkin, sour cream (or plain yogurt), and vanilla. In a large bowl with the mixer on low speed, beat sugar and butter until well blended. Increase speed to high and beat until creamy, about 5 minutes. Reduce to low and add eggs, one at a time, beating well after each addition. Add flour mixture alternately with pumpkin mixture. Beat batter until smooth. Scrape into pan and bake 55- 60 minutes or until toothpick comes out clean. Cool for 15 minutes and then loosen from pan. Coolcompletely. When cake is cool, glaze with cream cheese glaze, letting it drip down sides.
Cream Cheese Glaze- 1 (3 oz.) package of cream cheese, softened 3 T. milk 2 T. powdered sugar Combine all ingredients, adding more milk and/orpowderedsugaruntilmixture reaches desired consistency.

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