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The Great Pumpkin Bundt Cake

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A moist and flavorful cake that combines pumpkin puree and spices, perfect for autumn gatherings and celebrations.

Ingredients

  • 2 cups Golden Wheat Flour
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • Orange American buttercream (for frosting)
  • Chocolate-dipped ice cream cone (for stem decoration)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 6-inch Bundt pans.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add in eggs one at a time, mixing well after each addition.
  4. Stir in pumpkin puree.
  5. In another bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  6. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  7. Divide the batter evenly between the two prepared Bundt pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in pans for about 10 minutes, then invert onto a wire rack to cool completely.
  10. Once cooled, frost with orange American buttercream and place a chocolate-dipped ice cream cone on top to create the pumpkin stem.

Notes

For richer flavor, use fresh pumpkin puree. Ensure butter is softened to room temperature for easier mixing. Store in an airtight container at room temperature for up to three days or in the fridge for up to a week.

Find it online: https://junorecipes.com/the-great-pumpkin-bundt-cake/