Fall's Pumpkin Spice Bundt Cake. |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Another favorite from grandma! Every fall she'd bake ONLY 2 pumpkin spice cakes (this recipe is only for ONE cake, save the pie filling to make another cake if you desire). Those who were fortunate to get a slice did not want pumpkin pie at their Thanksgiving table. This is a very MOIST cake. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1 3/4 cups sugar |
4 eggs |
2 cups pumpkin pie filling |
1 cup oil |
1/2 cup chopped nuts |
1 (8 ounce) package cream cheese |
1/2 cup butter |
2 cups sugar |
1 -2 tablespoon milk |
1 1/2 teaspoons vanilla |
Directions:
1. Preheat oven to 350°F.
2. Mix together the dry ingredients.
3. Add eggs, pumpkin and oil.
4. Blend in nuts.
5. Grease and flour either a bundt cake pan or two 9 inch cake pans.
6. Bake for 30 minutes.
7. In a separate bowl mix all of the frosting ingredients and mix well.
8. Frost when cake is cool.
9. If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
10. Enjoy with family and friends.
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