Pumpkin Bundt Cake

Ingredients

• 1 1/4 cups white sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 3 large eggs (room temperature)
• 15 ounces pumpkin puree (not pumpkin pie filling)
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup finely chopped pecans (or walnuts)
• 2 tablespoons whole milk
• 2 1/2 cups powdered sugar
• 1/2 teaspoon cinnamon
• Chopped pecans

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   prep the pan: Spray a bundt pan with baking spray. I used a silicone bundt pan.

3. 3

   Whisk together sugars, vegetable oil, eggs, and pumpkin puree in a large bowl until combined.

4. 4

   stir: In another bowl, sift the flour and add baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

5. 5

   combine: Add dry ingredients to wet ingredients and whisk until just combined.

6. 6

   add pecans: Stir in the chopped pecans.

7. 7

   bake: Pour into the prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean. If the cake starts browning too quickly, cover it with aluminum foil.

8. 8

   make the glaze: Once thoroughly cooled, combine the glaze ingredients in a bowl, except for pecans, until smooth.

9. 9

   decorate: Pour glaze on top and decorate with pecans.