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Pumpkin Spice Bundt Cake

Amy Stafford adapted from Martha Stewart
  • 70 minutes
  • Serves 8 to 10

INGREDIENTS

1/2 tbsp

Ginger, ground

3/4 cup

Pumpkin puree, canned

2

Eggs, large

2 tsp

Baking powder

1 tsp

Baking soda

1 1/4 cups

Brown sugar, packed light

2 cups

Cake flour

1 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

1/2 tsp

Nutmeg

1 cup

Powdered sugar

1/2 tsp

Salt

1/4 tsp

Vanilla extract

1

Baking spray

1/2 cup

Butter, unsalted

1/2 cup

Buttermilk

4 oz

Cream cheese

1 tbsp

Whole milk