Pumpkin Bundt Cake with Cream Cheese Frosting

This easy pumpkin spice cake is a fall favorite. Thank you Two Peas and their Pod

For the Cake:
3 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable or canola oil
3 large eggs
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin (not pie pilling)

For the Cream Cheese Frosting:
4 ounce cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

• Preheat oven to 350°F. 
• Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• Beat together sugar and oil until smooth. 
• Add eggs, one at a time, beating well after each addition. 
• Add in the vanilla extract and mix until combined.
• Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 
• Transfer batter to prepared bundt pan.
• Bake for 60 minutes or until toothpick inserted near the center comes out clean. 
• Remove from oven and place on a wire cooling rack. 
• Cool for 15 minutes before inverting onto the wire rack. 
• Cool cake completely.
• While the cake is cooling, make the the cream cheese frosting.
• Beat the cream cheese until smooth. 
• Gradually add in powdered sugar and mix until combined. 
• Mix in vanilla and milk. 
• Beat until smooth. 
• If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
• Spoon frosting over cooled cake. 
• Decorate with sprinkles, if desired. 
• Cut into pieces and serve.
• Cover the cake and keep in the refrigerator for up to 3 days.