1 (15-ounce) can pumpkin purée
2 cups all-purpose flour, plus more as needed
1 cup chopped pecans
2 teaspoons baking powder
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
For the glaze
1 1/2 cups confectioners’ sugar
2 1/2 teaspoons milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Heat the oven to 350°F and arrange a rack in the middle. Coat a Bundt pan with cooking spray and flour and tap out any excess flour
In a mixing bowl, beat pumpkin, white sugar, and oil. Add eggs, and vanilla and mix well.
In another bowl, combine flour, baking soda, baking powder cinnamon, nutmeg,allspice and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased pan.
Bake for 25 to 30 minutes, or until cake tests done. Cool.
To make the glaze :Mix all ingredients until creamy
Once the cake is cooled you can pour the glaze over the cake and top with chopped pecans and Enjoy! 🙂