Pumpkin Blood Orange Pound Cake with Cream Cheese Maple Balsamic Glaze
1/4 cup brown sugar
1/4 cup water
3 large eggs
15 oz pumpkin puree (not pumpkin pie filling)
2 tsp pumpkin pie spice
1 tsp ground cinnamon
4 oz cream cheese (1/2 package), at room temperature
2 tbsp Vegan Butter Olive Oil
1 cup confectioner's sugar
1-2 tbsp milk
1/4 chopped toasted pecans (optional)
Preheat the oven to 350 degrees.
Mix together the cake mix, sugar, Blood Orange Olve Oil, water, eggs, pumpkin puree, pumpkin spice, and cinnamon. Stir for 2 minutes until the batter is super smooth.
Pour the batter into a greased and floured bunt pan and bake until a toothpick comes out mostly clean. About 45-50 minutes. Allow the cake to cool for 10 minutes then remove from the pan to a cooling rack to cool completely. While cake is cooling, make the glaze.
In a medium mixing bowl, using an electric mixer, beat together cream cheese and Vegan Butter Olive Oil until smooth and creamy. Add sugar, Vermont Maple Balsamic Vinegar and milk (1/2 tablespoon at a time) and beat until smooth and desired consistency is reached. The icing should be thin enough to pour, but thick enough to coat the back of a spoon.
Top cake with cream cheese glaze. Use a spoon to slowly drizzle the glaze over the cooled bundt cake and sprinkle with chopped toasted pecans (optional) on top.