Spiced Pumpkin Bundt Cake

In the last minutes of the day we enjoyed a fresh, crisp fall walk in the woods.

Tom, Ethan, Marcy and I walked/ran in the leaves that littered the once clearly visible paths.

When we arrived home after the sun set we enjoyed a delicious fall treat. A Spiced Pumpkin Bundt Cake. If you’ve never had pumpkin bread or pumpkin cake, I feel truly sorry for you, and if you add a dollop of whipped cream or cool whip, you will be thanking me. It’s the perfect combination of sugar and spice.

The recipe from Cake Simple, called for mini bundt pans. I used a regular bundt but you could use muffins cups or even a loaf pan. They would all be delicious.  Christie Matheson tops her mini bundts with a spiced glaze. I opted for the combination of pumpkin and cream instead.

Start by preheating oven to 350F. Get out three bowls and a whisk, rubber spatula and electric mixer.

Whisk the dry ingredients in one bowl.

Mix the wet ingredients in another bowl. Pumpkin, milk and vanilla extract :)

Cream the sugars and butter in the third bowl with an electric mixer. After that is creamy, add one egg at a time. Now add the flour mixture (in three increments) alternately with the pumpkin mixture (in two increments), beginning and ending with the flour and beating until the batter is real smooth-like.

The dry ingredients:

  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

The wet ingredients

  • 3/4 cup pumpkin
  • 1/2 cup milk
  • 1 tsp vanilla

The creaming ingredients

  • 1/2 cup unsalted butter, at room temp
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 eggs

Bake in that 350F oven for about 45-50 minutes for a bundt or loaf and probably 20 minutes for mini bundts or muffins.

The result:

4 Comments Add yours

  1. Gorgeous looking bundt!


    1. Jodi says:

      Why, thank you very much ;)


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