Pumpkin Bundt Cake
From lor 14 years ago
- 55 minutes to make
- Serves 14
An absolutely perfect cake for this time of year.
Ingredients
- 3-3/4 cups all-purpose flour shopping list
- 1-1/2 teaspoons baking powder shopping list
- 2 teaspoons pumpkin pie spice - See NOTE shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 2 cups granulated sugar shopping list
- 1-1/2 cups butter, softened at room temperature shopping list
- 6 eggs shopping list
- 3/4 cup canned pumpkin shopping list
- 3/4 cup milk shopping list
- GLAZE: shopping list
- 1-1/2 cups confectioners' sugar shopping list
- 3 tablespoons butter, softened at room temperature shopping list
- 4 to 6 teaspoons milk shopping list
How to make it
- Heat oven to 350°F.
- Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl then set it aside.
- Combine sugar and 1-1/2 cups butter in a large bowl.
- Beat at medium speed, scraping bowl often, and beat until creamy. Continue beating, adding eggs one at a time, until well mixed.
- Add pumpkin and continue beating until well mixed.
- Reduce speed to low.
- Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed.
- Spoon batter into a greased and floured 12 cup bundt pan.
- Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool for 10 minutes then remove from pan.
- Cool completely.
- Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.
- NOTE: Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and cloves.
The Rating
Reviewed by 8 people-
MM, MM, Good!!
tuilelaith
in Columbia loved it
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Love pumpkin, can't wait to make this one.
m2googee
in Tomball loved it
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Great post!
valinkenmore
in Malott loved it
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