Tuesday, October 23, 2012

Pumpkin Bundt Cake

Fall has always been my favorite time of year. The leaves change, school starts, the weather cools off, pumpkins ripen on the vine and cinnamon, nutmeg and sweaters are once again in fashion. Fall is the anticipatory time period before the holidays kick into full swing. It's the space between sweating and freezing and it's so full of beauty it makes me want to sing through the hills.

The other thing it makes me want to do is make pumpkin flavored food. Last year I made my own pumpkin puree and froze it in zip-lock bags. It wasn't hard and since canned pumpkin has gone up in price (like everything else at the grocery store) it saved me a lot of money for my baking. Since I'm the only one I know who does that, I figured this recipe for Pumpkin Bundt Cake with canned pumpkin. I know you're going to love it and since your family will too, you'd better stock up on pumpkin!

Pumpkin Bundt Cake
Serves 10-16


3/4 cup sugar
3/4 cup brown sugar
1 stick of butter at room temperature
4 eggs
1 teaspoon vanilla
1 (15 ounce) can of pumpkin
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon all spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
2 tablespoons melted butter
Cream cheese frosting
1/4 cup chopped walnuts (optional)


1. Preheat the oven to 350 degrees.
2. Grease and flour a large bundt cake pan or two small bundt cake pans. (I divided mine into two because I intended to freeze one for Sunday dinner - didn't happen.)
3. In a stand mixer, combine the sugars and butter until light and fluffy. Add the eggs one at a time, mixing well in between.
4. Add the vanilla and the pumpkin and mix well.
5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, all spice, baking powder, baking soda and salt. 
6. In a small cup, combine the milk and melted butter. 
7. Alternate adding the flour mixture and the milk mixture to the pumpkin. 
8. Pour the batter into the prepared pan(s).
9. If baking one large bunt cake, bake for 45-50 minutes or until a tooth pick inserted comes out clean. If baking two smaller pans, bake for 35-40 minutes or until a tooth pick inserted comes out clean. 
10. Allow cake(s) to cool for ten minutes before inverting onto a wire rack to finish cooling. 
11. Drizzle with cream cheese frosting. (Just heat the frosting in the microwave for 20-30 seconds to loosen enough to make a drizzle.) Then sprinkle with nuts if desired.


  1. I love this cake. Thanks for the recipe.

  2. You're welcome, I hope you make tons! It's that good.