Pumpkin Pound Cake

• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice*
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 1/2 cups Land O Lakes Butter, softened
• 6 Land O Lakes Eggs
• 3/4 cup mashed cooked pumpkin*
• 3/4 cup milk
• 1 1/2 cups powdered sugar
• 3 tablespoons Land O Lakes Butter, softened
• 4 to 6 teaspoons milk

1. Heat oven to 350F.
2. Grease and flour 12-cup Bundt pan; set aside.
3. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in bowl.
4. Set aside.
5. Combine sugar and 1 1/2 cups butter in bowl.
6. Beat at medium speed, scraping bowl often, until creamy.
7. Continue beating, adding eggs one at a time, until well mixed.
8. Add pumpkin; continue beating until well mixed.
9. Add flour mixture alternately with 3/4 cup milk; beat at low speed until well mixed.
10. Spoon batter into prepared pan.
11. Bake 55-60 minutes or until toothpick inserted in center comes out clean.
12. Cool 10 minutes; remove from pan.
13. Cool completely.
14. Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in bowl.
15. Glaze cooled cake.
16. *Substitute canned pumpkin.

flour, baking powder, pumpkin pie spice, baking soda, salt, sugar, butter, o lakes eggs, mashed cooked pumpkin, milk, powdered sugar, butter, milk

Taken from www.landolakes.com/recipe/1523/pumpkin-pound-cake (may not work)