Pumpkin Bundt Cake for 12 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan with butter or non-stick spray and dust with flour, tapping out the excess.
2. In a medium bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In a large bowl, beat the melted butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, then mix in the vanilla extract, vegetable oil, and pumpkin puree until the mixture is smooth and pale.
5. Gradually fold in the sifted dry ingredients using a spatula until just combined; do not overmix.
6. Pour batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for exactly 10 minutes before inverting it onto a wire rack.
8. Whisk together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth, then glaze the cooled cake.