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 (15 ounces) pure pumpkin puree (NOT pumpkin pie filling)
For the icing:
4 ounce cream cheese, softened
1 tablespoon unsalted butter, softened
1 1/2 cup confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk
1/4 teaspoon pumpkin pie spice
1 to 2 drops orange food coloring (depening upon the color you’re looking for)
Edible orange sugar sprinkles (you can find these in the baking section with the cake decorating icings etc.) These are optional.
Preheat oven to 350°F.
Spray a 10-inch bundt pan with nonstick cooking spray.
Using a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended.
Add the eggs in one at a time, beating well after each addition.
Sift together flour, baking soda, pumpkin pie spice and salt in a large mixing bowl. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
Transfer the cake batter to prepared bundt pan. Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting.
Using a stand mixer with the paddle attachment, or, in a large mixing bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy – about 2 minutes.
In small increments, add in confectioners’ sugar, a bit at a time. Once the confectioners’ sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla and milk. If icing seems too thick, you can slowly add in a little more milk until you reach the desired consistency. Add pumpkin pie spice and mix until well-combined. Spoon over cooled cake and sprinkle with orang sugar sprinkles
Refrigerate left overs for up to 3 days