Pumpkin Bundt Cake

Ingredients:

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

15- ounce can pumpkin

4 cups all-purpose flour

Frosting

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk or water

1 teaspoon vanilla

Directions:
1. Preheat oven to 350 degrees. In a large bowl, beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add the granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until everything is well combined. Beat in the eggs and 2 teaspoons of vanilla until everything is smooth. Beat in the pumpkin. Beat in as much of the four cups of flour as you can with the mixer. Stir in the remaining flour with a wooden spoon.

2. Drop the dough into a greased bunt cake pan. Bake for 50-60 minutes or until the top is set. Transfer the cakes to wire racks to cool.

3. For the frosting, in a small saucepan, heat the 1/2 cup of butter and brown sugar until it’s melted and smooth. Transfer the mixture to a medium bowl. Stir in the milk and 1 teaspoon of vanilla. Beat in the powdered sugar until it’s smooth. Spread the frosting on the cakes. Sprinkle with additional cinnamon if you like. Add 3 to 4 cups of powdered sugar until you reach the desired consistency or firmness. Sprinkle some ground cinnamon on top for extra flavor.