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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pumpkin Bundt Cake Recipe

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This recipe for Pumpkin Bundt Cake is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
2 c. sugar
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
2 tsp. baking soda
1 c. vegetable oil
2 c. pumpkin (not pie filling)
4 eggs

Frosting:
8 oz. cream cheese, softened
1 stick butter, softened
2 tsp. vanilla
powdered sugar (to desired consistency)
chopped walnuts
Directions:
Directions:
Mix dry ingredients first, then add liquid ingredients. Pour into greased and floured Bundt pan. Bake at 350º for 1 hour. Cake must be completely cooled before frosting.

Frosting:
Cream butter, cream cheese and vanilla and then add powdered sugar until fluffy. Ice cake, then sprinkle with finely chopped walnuts.

Refrigerate cake due to cream cheese icing.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
When using a Bundt pan, take time to grease and flour well because of the nooks and crannies!

 

 

 

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