Pumpkin Spice Bundt Cake

Pumpkin is a great fall decoration, color and flavor, but it is not limited to Autumn. Margaret’s favorite pie is pumpkin and often wants that for her birthday instead of cake. Her birthday is in January. 

I think the thing I like the most about cooking with pumpkin is the 
spices that give it such great flavor and smell.

3/4 cup butter
1 cup sugar
2 1/4 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 1/4 cup canned pumpkin
3/4 cup buttermilk
3 eggs1 1/2 cups powdered sugar 
3 tbsp buttermilk

Cream together butter and sugar until fluffy.  Add eggs one at a time beating well after each.    In a medium mixing bowl stir together buttermilk and pumpkin.  Sift together dry ingredients and spices, add alternately into egg mixture with buttermilk and pumpkin, beginning and ending with dry ingredients.  Blend until smooth.  Pour batter into greased and floured bundt pan.  Bake at 350 degrees, for 45-55 minutes or tests done using your favorite method. (toothpick, bounces back or pulls away from the sides).
Let cool in pan for 10-15 minutes, remove from pan and glaze.  
Make glaze by whisking together 1 1/2 cups powdered sugar and 3 tbsp buttermilk.

Be careful not to under cook. 

Mary Ellen

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14 thoughts on “Pumpkin Spice Bundt Cake

  1. Ok this is both easy & delicious which is pretty much my two requirements for recipes. Pin’ing! And saying HELLO from your SITS tribe member =) Marcy @ day2day SuperMom

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