Pumpkin Bundt Cake with Cream Cheese Frosting

Preheat oven to 350°F. Grease a bundt pan (10 or 12 cup) and set aside.

In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.

Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Transfer batter to prepared bundt pan.

Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.

While the cake is cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Gradually add in confectioner's sugar and mix until combined. Mix in vanilla and milk. Beat until smooth. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.

Spoon frosting over cooled cake. Decorate with sprinkles, if desired. Cut into pieces and serve.