Ingredients

The following ingredients have 14 Servings
  • Cake
  • 2 1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1 (15 oz) can or 1 3/4 cup pumpkin puree
  • Frosting
  • 4 oz light cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 1 3/4 cups powdered sugar
  • 3 Biscoff cookies, crushed

Instruction

  • Preheat oven to 350°.
  • In a large bowl, whisk together sugar and oil until blended. Add eggs, one at a time, beating well after each addition.
  • aIn another bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  • Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean.
  • Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
  • To prepare the frosting, Beat cream cheese, butter, and vanilla together until combined.
  • Slowly beat in the powdered sugar until well combined and fluffy.Frost cooled cake and sprinkle with crushed Biscoff cookies.Yield: 12-16 servings.