Pumpkin Bundt Cake

Are you sick of pumpkin yet?  Not me, I love all things pumpkin.  We have had a the most beautiful fall.  I just wish it could last longer.  The mountains are alive with reds and yellows.  They say when you have a wet spring that the fall leaves will have a brighter color.  Must be true because we had a very wet spring. 

This is a wonderful moist bundt cake, as most are.  It has a buttery pumpkin glaze that tops it off beautifully.  I chose to sprinkle chopped pecans on it as well as mini chocolate chips.  The choice is yours whether you want to put toppings on it or not.

Pumpkin Bundt Cake 

1 2/3 cup sugar
3/4 cups butter
3 eggs
1 cup canned pumpkin (NOT the flavored pie mix)
1 cup sour cream
1 teaspoon vanilla
2 2/3 cup flour
2 teaspoons cinnamon
1/4 teaspoons cloves
1/4 teaspoons nutmeg
2 teaspoons baking soda
1/2 teaspoon salt

Cream butter with mixer and add in sugar and cream well.  Add the eggs one at a time until well blended.  Add the pumpkin, sour cream and vanilla and blend.  Whisk in to the flour the cinnamon, cloves nutmeg, baking soda and salt.  Add to wet mixture and blend.  Spray your bundt pan with pam.  Fill with batter and bake on 350 degrees for about 50 minutes.

Let cool for about 15 minutes and invert on a plate or cake stand.

Pumpkin Glaze

1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
2 tablespoons pumpkin
1/4 teaspoon cinnamon
2 tablespoons butter (soft, almost but not quite melted)

Whisk together in bowl until smooth.  Smear over bundt cake.