Pumpkin Spice Bundt Cake with Cinnamon Pecan Cream Cheese Drizzle

I'm still in that Pumpkin Spice everything mood; the color, flavor, and everything about pumpkin spiced things just radiate a certain special warmth. Especially when you eat half the cake in one sitting. 

I made this Pumpkin Spice bundt cake twice last week, both times for some friends who came over for a little tea party. I feel like a bundt cake just needs something drizzled on it, never frosted or iced. Drizzled. My bundt cake pan is at least as old as I am, so probably around 20 years old, and still going strong. However, it's not nonstick since that kind of baking technology probably wasn't around in the 90's. 

For this cake, I used my normal go-to cake recipe, but added pumpkin puree, yogurt instead of milk, and some fall spices. 

Pumpkin Spice Bundt Cake 

(makes one bundt cake)

Ingredients:

      Cake

• 4 eggs
• 2 cups white granulated sugar
• 3 cups flour
• 1 cup plain yogurt or greek yogurt, or sour cream
• 1/4 cup canola oil
• 1 cup pumpkin puree
• 3 tablespoons baking powder
• pinch of salt
• 1 tablespoon vanilla extract
• 1 tablespoon Cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves

Cinnamon Pecan Cream Cheese Drizzle

• 4 oz cinnamon pecan cream cheese 
• OR
•  4 oz plain cream cheese mixed with 1 teaspoon cinnamon and 1/4 cup chopped pecans
• 2 tablespoons powdered sugar

Tutorial

1. In a mixing bowl or a stand mixer, whisk the 4 eggs until very foamy, then add sugar and vanilla extract and mix.
2. Add in the oil, pumpkin puree, and yogurt or sour cream, and mix until combined.
3. In a separate bowl, mix together all dry ingredients until they are evenly distributed with eachother, then add into the wet mixture and gently mix until just combined. Don't overmix!
4. Preheat oven to 350 F, and grease and flour a bundt cake pan, and put into the oven after it is pre-heated.
5. Bake the cake for about 35 minutes or until a toothpick inserted into the center of the cake comes out clean. 
6. When the cake is done baking, turn off oven and let cool for about 5 minutes. After 5 minutes have passed, use a knife or spatula to go around the edge of the cake pan to loosen the cake from its pan, so that it doesn't stick to the pan once the cake is completely cooled. You could also go ahead and take the cake out of the pan and cool on a wire rack until completely cooled. 
7. To make the cream cheese drizzle, place cream cheese with cinnamon and pecans in it already (either already store bought, or mixing plain cream cheese with cinnamon and chopped pecans) into a bowl and microwave for 30 seconds until it is runny. 
8. Mix cream cheese with powdered sugar until it resembled a semi-liquid icing.
9. Place icing into a ziplock bag or piping bag and drizzle onto cake, starting from the center hole to the outer edge, going all around the cake.