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Parve
Easy
12 Servings
Allergens 
1 Hour, 20 Minutes
Diets
3/4 cup oil
3 eggs
1 cup pumpkin purée
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon Gefen Vanilla
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Gefen Cinnamon
2 Wissotsky Pumpkin Chai tea bags, steeped in 1/2 cup boiling water
1/4 cup brown sugar
1 teaspoon Gefen Cinnamon
1/4 cup crushed pecans
1/2 cup icing sugar
1/4 cup Tofutti cream cheese
1 teaspoon Gefen Vanilla
candied pecans
pomegranate seeds
Preheat oven to 350 degrees Fahrenheit.
Boil water and pour 1/2 cup into a bowl with two tea bags. Set aside.
Combine oil, eggs, pumpkin, sugars and vanilla in one bowl. In a separate bowl, combine dry ingredients.
Mix dry ingredients with wet. Fold in 1/2 cup of tea.
In a separate bowl, mix ingredients for streusel filling.
Pour half of cake batter into greased and floured Bundt pan. Sprinkle with streusel filling. Top with remaining cake batter.
Bake for 50-60 minutes. Once cake has completely cooled, remove from pan.
Mix together icing ingredients and drizzle over the cake. Top with candied pecans and pomegranate seeds.
Sponsored by Wissotzky
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What happens if you can’t find pumpkin chai tea? Is ordinary Chai masala ok?
Yes, you can use any chai flavored tea