Pumpkin Bundt Cake with Cinnamon Cream Cheese Drizzle

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter, softened to room temperature
• ½ cup vegetable oil
• 1¼ cups granulated sugar
• ½ cup packed light brown sugar
• 3 large eggs
• 2 teaspoons Goodman’s Double Strength Vanilla
• 1 (15 oz) can pumpkin purée 
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• For the Frosting:
• 4 oz cream cheese, softened to room temperature
• 4 tablespoons unsalted butter, softened to room temperature
• 1½ cups powdered sugar
• ¼ teaspoon cinnamon
• ½ teaspoon Goodman’s Double Strength Vanilla
• 2–3 tablespoons milk (enough to make it pourable)

Instructions

To Make the Cake:

1. Preheat your oven to 350°F and place a rack in the center. Generously grease a 12-cup Bundt pan with a nonstick baking spray with flour.

2. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, beat the butter, oil, sugar, and brown sugar until smooth and creamy.

4. Add the eggs one at a time, mixing well after each. Beat in the pumpkin purée and Goodman’s Double Strength Vanilla, scraping down the sides of the bowl as needed.

5. Add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.

6. Pour the batter evenly into the prepared pan and smooth the top.

7. Bake for 45-50 minutes, or until a long toothpick inserted into the center comes out clean with just a few moist crumbs.

8. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Cool completely before frosting.

To Make the Frosting:

1. In a medium bowl, beat the cream cheese and butter together until smooth.

2. Add the powdered sugar, cinnamon, and Goodman’s Double Strength Vanilla, beating first on low speed, then increasing to high until creamy.

3. Add the milk, one tablespoon at a time, until the frosting reaches a pourable consistency — thin enough to drizzle but still thick enough to cling slightly to the cake.

4. Pour or spoon the frosting over the cooled cake, letting it naturally cascade down the sides.