Pumpkin Spice Bundt Cake With Caramel Icing

For the cake:
Preheat oven to 350 F. Grease a 12-14 cup bundt pan with butter. Set aside.

In the bowl of your stand mixer using whisk attachment, beat butter and brown sugar together until light and fluffy, about 2-3 minutes. Scrape sides of bowl as needed. Add eggs one at a time, beating until well incorporated. Scrape sides of bowl between each addition.

Add baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, vanilla, pumpkin puree, Greek yogurt and milk. Mix on medium speed until thoroughly combined. Scrape sides of bowl.

Add all of the flour and mix on low speed just until combined, being careful not to over mix.

Pour batter into prepared bundt pan, smooth the top, put it into the oven and bake for 55 minutes or until a toothpick inserted in center of cake comes out clean. Remove from oven and set pan on a rack.

Allow cake to cool for 25 minutes in the pan on the wire rack before inverting pan upside down and removing pan. Allow cake to cool completely.

For the caramel icing:
Combine cream cheese and caramel sauce in a medium sized bowl. Beat until smooth and lump free. Add milk 1 tablespoon at a time until desired drizzling consistency is reached.

When your beautiful Pumpkin Spice Bundt Cake is cooled drizzle with caramel icing. Serve plain or with a scoop of vanilla ice cream.