With the fall comes crisp temperatures, the colour change of the leaves and new pumpkin recipes! I have made this bundt cake to celebrate fall, oh and to take to a potluck. Topped with a delicious cream cheese glaze, this is a crowd pleaser.

Pumpkin Spice Bundt Cake

In a large mixer, beat softened butter:

• 1/2 cup softened butter

Then add in and beat on high:

• 1/2 cup vegetable or canola oil
• 2 cups sugar

Add in and mix:

• 3/4 cup plain unsweetened yogurt
• 2 cups pumpkin puree

In a separate bowl sift together dry ingredients:

• 3 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 and 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp all spice

Mix in dry ingredients slowly and then add in:

• 1/4 cup water

Mix until all ingredients are combined. Pour into a greased bundt pan and Bake at 350 degrees F for approximately 55-60 minutes until a toothpick comes out clean. Cool.

Top with glaze.

Glaze:

• 1/2 pkg softened cream cheese (125g)
• 1 and 1/2 cup icing sugar
• 1/2 tsp vanilla
• 2 tbsp milk

Beat all ingredients together until smooth. Pour over cooled cake.