Pumpkin Cream Cheese Pound Cake

• 3 sticks Salted Butter
• 8 ounces, weight Cream Cheese, Softened
• 2 cups Granulated Sugar
• 1 cup Light Brown Sugar, Packed
• 1 cup Pumpkin Puree
• 2-1/2 teaspoons Pumpkin Pie Spice
• 2 teaspoons Pure Vanilla Extract
• 3-1/4 cups Cake Flour
• 6 whole Large Eggs

1. Preheat oven to 325 degrees. Grease a nonstick bundt pan with cooking spray.
2. Crack eggs in a separate bowl. Measure out flour.
3. In an electric mixer, cream butter, cream cheese, and sugars. Add pumpkin puree, spices and vanilla. Alternate adding in flour and eggs, starting with the flour and ending with the flour, scraping down the bowl as needed. Do not over-mix the eggs.
4. Pour batter into the bundt pan, smoothing out the top as best you can. It will rise slightly while baking.
5. Bake for 1 hour and 30 minutes or until done. Check the cake after one hour and 15 minutes as some ovens may vary.
6. Allow to cool slightly in the pan before turning out.

butter, weight cream cheese, sugar, light brown sugar, pumpkin puree, pumpkin pie spice, vanilla, flour, eggs

Taken from tastykitchen.com/recipes/desserts/pumpkin-cream-cheese-pound-cake/ (may not work)