Description

A delicious rich and moist, Pumpkin Spice Cake that I am sure you and your family will love and is sure to be a crowd pleaser.

Ingredients

Cake: 1½ cups Butter (3 sticks) 1-8 oz package of cream cheese 3 cups Granulated White Sugar 2 teaspoons Pure Vanilla Extract 6 Large Eggs 1 (3.4 oz) package of Pumpkin Spice Instant Pudding 3 cups sifted All-Purpose Flour ½ teaspoon Table Salt ¼ teaspoon Baking Soda ¼ teaspoon Baking Powder 1 cup Pumpkin Puree Glaze: 1 cup Powdered Sugar 3-4 tablespoons Milk or Half & Half 1 teaspoon Pure Vanilla Extract

Instructions

Preheat the oven to 325 degrees. Grease and flour pan (I use a bunt pan for this cake) Using an electric mixer (Stand or hand) cream butter, cream cheese, and sugar together until smooth (Will take about 5 minutes). Add the eggs, one at a time, mixing only until the yolk has disappeared, take care not to over beat. Mix in flour, salt, baking soda, baking powder, and instant pudding alternating with mashed bananas on low speed. Pour batter into pan, bake at 325 degrees for about 1½ hours or until toothpick inserted in the middle of cake comes out clean. Check cake at about the 1 hour 10-minute mark and if cake is browning too quick, loosely place foil on top. Cool in pan on a wire rack for 20-30 minutes, turn cake on to cake plate and allow to cool completely. Glaze: Combine powdered sugar, Milk and vanilla and whisk until smooth. If you Want a thinner glaze increase the amount of liquid. Spread or drizzle glaze over cake.

Serves

10-12

Pumpkin Spice Pudding

Cream Cheese Cake