Instructions

To make the pumpkin bundt cake: Preheat oven to 350° F. Spray a 10-inch bundt pan with baking spray or grease with butter and lightly coat with flour.  Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and oil until combined. Beat in the eggs one at a time, beating each until incorporated before adding the next.  After the last egg is incorporated, beat the mixture on medium speed for 15-20 seconds until the batter is smooth and uniform. Beginning and ending with the flour mixture, stir in the flour mixture in 3 additions on low speed, alternating with the pumpkin puree (2 equal additions). Scrape down the sides of the bowl as needed and take care to allow each addition to incorporate before adding the next. Beat the final batter for 5 seconds on medium speed. Transfer the batter to the prepared pan and smooth out the top of the batter. 

Bake for 55 to 65 minutes and test with a long sharp knife or long toothpick for doneness in the center of the cake. Transfer the pan to a wire rack to cool for 15 minutes before inverting the pan onto the rack to release the cake. Allow the cake to cool completely before frosting.

To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese and butter until completely smooth and no lumps of cream cheese remain. Add the sugar, vanilla, and 2 tablespoons milk to the bowl and on low speed, mix until the sugar is mostly incorporated then increase the mixer speed to medium-high and whip for 10 seconds. If the frosting is not loose enough to run thickly off a spoon, add a little more milk. Pour the frosting over the cake and let it drip down the sides and into the center ring of the bundt cake. Serve immediately or cover and keep at room temperature for up to 2 days.