Pumpkin Bundt Cake with Vanilla Bean Icing {traditional and gluten free recipes}

Step 1

Preheat the oven to 350°F. Grease a bundt pan with butter, making sure it is well-coated in each groove. In a large mixing bowl, stir together the sugar and the oil. Add the eggs and the pumpkin and beat again until well combined.

Step 2

Whisk together the flours, baking soda, baking powder, salt, and spices. Add half of the dry ingredients to the mixing bowl and stir well. Add the remaining dry ingredients and stir again until well combined. Pour the batter into the greased pan and lightly smooth the top to ensure it is evenly distributed. Bake for 55-60 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool completely before inverting the cake over a large plate or cake stand.

Step 3

In a mixing bowl, beat the cream cheese and butter together until smooth. Add the sugar and beat again until well combined. Add the vanilla bean or extract and stir again to distribute it throughout. Slowly add the milk about 2 tablespoons at a time, beating the icing until fluffy each time. When it is just barely thinned out enough to pour, it is done. Use a spoon to drizzle it over the cooled cake. Refrigerate until ready to serve. Enjoy!