Desserts / Baking: What's Hot Now: Pumpkin Bundt Cake

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Pumpkin Bundt Cake Nov 4th 2011, 10:06 You'll find that this recipe for Pumpkin Bundt Cake is perfect for a fall dessert. It's even better when it's drizzled with Cream Cheese Glaze. Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 75 minutes Yield: 12 to 16 servings Ingredients: 3 cups flour 2 cups sugar 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1-1/2 teaspoons cinnamon* 1/2 teaspoon allspice* 1/2 teaspoon nutmeg* 1/2 teaspoon ginger* ---- 4 eggs 1 cup butter, melted and cooled or 1 cup vegetable oil One 15-ounce can solid packed pumpkin or fresh puree ---- 1 cup chopped pecans, lightly toasted ---- Optional: Cream Cheese Glaze Preparation: Preheat oven to 350 degrees F. Grease and flour bundt cake pan. In a large bowl with a wire whisk, combine first set of ingredients. In a small bowl, combine last set of ingredients. Hand whip until combined. Add wet ingredients to dry ingredients. Mix until just combined. Carefully stir in nuts. Pour into prepared bundt cake pan. Bake Pumpkin Bundt Cake for 45 to 50 minutes. Cool in pan on wire rack for 10 minutes. Remove Pumpkin Bundt Cake from pan and finish cooling on rack. Top cooled cake with Cream Cheese Glaze**. Notes in the Margin: * You may substitute any combination of those spices according to taste as long as they equal 3 teaspoons. Pumpkin Pie or Apple Pie Spice may also be substituted. ** I also topped my cake with a few toasted pecans. I always do this when I'm taking a cake some place and I'm not going to be there while it's eaten. This way people are alerted to the fact that there are nuts in the cake.

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