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Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
In a medium bowl, stir flour, pumpkin pie spice, baking powder,
baking soda, and salt. In a small bowl, mix together pumpkin,
sour cream (or plain yogurt), and vanilla. In a large bowl with the
mixer on low speed, beat sugar and butter until well blended.
Increase speed to high and beat until creamy, about 5 minutes.
Reduce to low and add eggs, one at a time, beating well after
each addition. Add flour mixture alternately with pumpkin
mixture. Beat batter until smooth. Scrape into pan and bake 55-
60 minutes or until toothpick comes out clean. Cool for 15
minutes and then loosen from pan. Cool completely. When cake
is cool, glaze with cream cheese glaze, letting it drip down sides.
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