Instructions

• Preheat oven to 350°F. Grease a 10- or 12-cup bundt pan and set aside.
• In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 2 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups granulated sugar and 1 cup vegetable or canola oil. Beat until smooth, about 2 minutes.
• Add 3 large eggs (at room temperature) to the mixer one at a time, beating well after each addition. Add 2 teaspoons pure vanilla extract and mix until combined.
• Add the flour mixture to the mixer alternately with 15 ounces 100% pure pumpkin (not pie filling). Add the dry mixture in three additions and the pumpkin in two additions, beginning and ending with the dry mixture. Beat on low speed and mix only until just combined after each addition.
• Transfer the batter to the prepared bundt pan and smooth the top.
• Bake for about 60 minutes, or until a toothpick inserted near the center comes out clean.
• Remove the cake from the oven and place on a wire cooling rack. Cool in the pan for 15 minutes, then invert the cake onto the wire rack and cool completely.
• While the cake cools, make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat 4 ounces cream cheese (at room temperature) until smooth.
• Gradually add 1 1/2 cups confectioner's sugar to the cream cheese, mixing until combined.
• Mix in 1/2 teaspoon vanilla extract and 1 tablespoon milk; beat until smooth. If the frosting is too thick, add up to 1 additional tablespoon milk, a little at a time, until you reach the desired consistency.
• Spoon the frosting over the cooled cake, decorate with sprinkles if desired, slice, and serve.