Pumpkin Bundt Cake With Cream Cheese Frosting

Ingredients:
For The Cake: For The Cream Cheese Frosting:
 * 2 1/4 cups sugar
 * 1 cup vegetable oil
 * 3 large eggs
 * 3 cups all-purpose flour
 * 2 teaspoons baking soda
 * 2 1/2 teaspoons pumpkin pie spice
 * 1/2 teaspoon salt
 * 1 can pure pumpkin puree
 * 4 ounce cream cheese, (softened)
 * 1 tablespoon unsalted or salted butter, (softened)
 * 1 1/2 cup confectioners’ sugar, (sifted)
 * 1/2 teaspoon pure vanilla extract
 * 1 tablespoon milk
 * 1/4 teaspoon pumpkin pie spice (optional)

Directions:

 * 1) Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
 * 2) In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended.
 * 3) Add eggs, one at a time, beating well after each addition.
 * 4) In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt.
 * 5) Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
 * 6) Transfer batter to prepared bundt pan.
 * 7) Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean.
 * 8) Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting.
 * 9) For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy – about 2 minutes. Gradually add in confectioners’ sugar. Once the confectioners’ sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency. If desired, add pumpkin pie spice and mix until well-combined. Spoon over cooled cake.