Cream Cheese Glazed Pumpkin Bundt Cake

You Will Need:

  • Thyme, 2 Tbsp, finely chopped
  • Pumpkin, 2 cups, canned or oven-roasted
  • Fat Free Milk, ½ cup + 1 Tbsp for glaze
  • Granulated and Brown Sugar, 1 cup of each
  • Powdered Sugar, ¼ cup
  • Vegetable Oil, ½ cup
  • Vanilla Extract, 1 tsp
  • Cinnamon, ½ Tbsp
  • Ginger, ½ tsp
  • Eggs, 3 each
  • All-Purpose Flour, 3 cups
  • Baking Soda, 1 tsp
  • Salt, ½ tsp
  • Cream Cheese, ¼ cup
  • Orange Juice, 1 Tbsp

Recipe Serves: 16

Instructions:
1. Preheat oven to 375
2. In a mixer fixed with the paddle attachment, combine milk, oil, eggs, pumpkin, and vanilla.
3. In a separate bowl combine flour, granulated sugar, brown sugar, cinnamon, ginger, salt, herbs, and baking soda
4. With mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix for 2 minutes, or until well combined
5. Pour batter into a greased bundt pan and bake for 45-50 minutes or until golden brown. Remove from oven and cool completely
6. While cake is baking, make cream cheese glaze by whisking together powdered sugar, cream cheese, milk, and orange juice. Drizzle glaze over cooled cake.

Recipes and Pictures by Chef Katie Reineberg