Well Made by Kiley

Preheat the oven to 350F. Grease a 12-cup bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick!

Prepare the pecan praline topping. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan; set aside.

Make the sourdough pumpkin cake batter. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.

In a separate large bowl, beat together the butter, olive oil, and both sugars until combined and fluffy.

Add in the eggs, and whisk/beat until combined.

Then, add in the pumpkin puree, sourdough discard, and vanilla. Whisk/beat until combined.

Add the dry ingredients to the wet, and use a wooden spoon to mix until just combine.

Scoop the batter into the prepared bundt pan, and spread into an even layer.

Bake at 350F for 50-65 minutes, until a toothpick inserted into the middle comes out clean.

Allow to cool for 10-15 minutes, the run a knife along the edges and gently invert onto a wire cooling rack.

While cooling, beat together the ingredients for the cream cheese glaze in a medium bowl.

Once cooled, top with the cream cheese glaze. Slice and serve.

Enjoy!