There’s something about autumn that makes me want to bake and eat pumpkin-flavored things. Apparently I’m not the only one who feels that way–when I went to buy some canned pumpkin, I had to go to three grocery stores before I finally found some! Looks like everyone is stocking up on it! This recipe is adapted from one I found at Land O’ Lakes. They actually call it a pound cake, but it seems a little lighter to me than a pound cake, so I just call it a bundt cake. I created my own special Pumpkin-Cinnamon Glaze to pour over the top of this buttery cake, and my taste-testers really liked it. Ann said, “I thought it was really good and the glaze is just right. It’s one I would be proud to serve to my family or home fellowship group or any other gathering this fall.” Jon said it was “…the best pumpkin cake I ever tasted!” Others said it had a nice, light pumpkin taste and was great with coffee. Here’s the recipe if you want to try it…this good-sized bundt cake (made in a 12-cup bundt pan) makes about 16 servings.
PUMPKIN BUNDT CAKE (adapted from Land O’Lakes)
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each ground nutmeg and cloves
- 2 cups sugar
- 1 1/2 cups (3 sticks) butter, softened
- 6 eggs
- 3/4 cup to 1 cup canned pumpkin (you’ll also need 1 Tbsp. of pumpkin for the glaze) Note: using 1 cup pumpkin will give the cake a more pumpkiny flavor)
- 3/4 cup milk
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. In medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
In large bowl, cream sugar and butter together until light and fluffy. Add eggs, one at a time, mixing well after adding each egg. Add canned pumpkin and mix well; then add the milk and mix well. Gradually add the flour mixture from the other bowl to this pumpkin mixture and mix all ingredients well.
Spoon batter into a well–greased and floured 12-cup bundt pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean (the original recipe says to bake for 55-60 minutes–mine was done at about 52 minutes). Cool 10 minutes and remove from pan, then cool completely before adding glaze.
- 1 1/2 cups powdered sugar
- 3 Tablespoons butter, softened
- 6 teaspoons half & half (or whipping cream if you want a really rich, thick glaze)
- 1 Tablespoon canned pumpkin
- 1/4-1/2 teaspoon ground cinnamon
Combine powdered sugar and butter, then add half & half and blend well. Add pumpkin and cinnamon, and mix until well-blended. Spoon over cooled pumpkin cake and let glaze set before serving.
Bet you can’t eat just one piece! 🙂
Linked to Tempt My Tummy Tuesday, Tasty Tuesday, Make It Yours Day, Strut Your Stuff Thursday, Favorite Things Friday, Foodie Friday, I’m Lovin’ It Fridays, Favorite Things Saturday, Sunday Showcase, Sundae Scoop, Potluck Sunday, Just Something I Whipped Up, Sweets for a Saturday.