Oh my, I’ve made this cake twice in one week. It is amazingly moist and delicious. Just the right balance of spice and pumpkin. I’ve gotten so many oh-la-las and rave compliments. It has become a favorite in my family already. Thanks for sharing my dear!
I inherited a genuine BUNDT pan from my grandma this summer. She has downsized her kitchen and she knew I would put it to good use. Have you ever made a Bundt cake before? It’s a very simple cake to make, but comes right out of the pan looking decorated and fancy enough for any occasion just as it is. My kind of cake! Just look at those curves.
Prep Time : 10 minutes
Cook Time : 50 minutes
Total Time : 1 hour
Yield : 16 1x
INGREDIENTS
FOR THE CAKE
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1 (16 ounce) can pumpkin puree
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
FOR THE FROSTING
- 6 ounces softened cream cheese
- 2 tablespoons softened butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 2–4 tablespoons of water
Get the instructions ===>> lovelylittlekitchen.com
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