Fall's Pumpkin Spice Bundt Cake.

Another favorite from grandma! Every fall she'd bake ONLY 2 pumpkin spice cakes (this recipe is only for ONE cake, save the pie filling to make another cake if you desire). Those who were fortunate to get a slice did not want pumpkin pie at their Thanksgiving table. This is a very MOIST cake.

• Ready In: 40 mins
• Serves: 12

Ingredients

• Bundt Cake

• 2  cups flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1 3⁄4 cups sugar
• 4  eggs
• 2  cups pumpkin pie filling
• 1  cup  oil
• 1⁄2 cup  chopped  nuts

• FROSTING

• 1 (8 ounce) package cream cheese
• 1⁄2 cup butter
• 2  cups sugar
• 1 -2  tablespoon milk
• 1 1⁄2 teaspoons vanilla

Directions

1. Preheat oven to 350°F.
2. Mix together the dry ingredients.
3. Add eggs, pumpkin and oil.
4. Blend in nuts.
5. Grease and flour either a bundt cake pan or two 9 inch cake pans.
6. Bake for 30 minutes.
7. In a separate bowl mix all of the frosting ingredients and mix well.
8. Frost when cake is cool.
9. If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
10. Enjoy with family and friends.