Pumpkin Bundt Cake

This Pumpkin Bundt Cake was a huge hit the first time I served it and it has been frequently requested since then. The cake alone is amazing but I think garnishing it with this pumpkin seed brittle takes it right over the top!

Try serving this delicious cake along with this tasty Maple Cinnamon Latte. Delicious and easy to make, the flavors complement each other beautifully!

Pumpkin Bundt Cake

Fall is in the air, and, I’m not sure about you, but I love it. This time of year trades the hot days of summer for the cool, crisp days of fall. I love to see the leaves change and drift lazily to the ground.

One of my favorite things about autumn is definitely fall comfort food. That warm cozy feeling it brings is just the perfect thing for me as the weather starts getting cooler.

Ingredients:

For cake:

3 cups Bisquick

1 cup sugar

1 cup brown sugar

1/4 cup butter

2 1/2 teaspoons pumpkin pie spice – here’s a recipe to make your own pumpkin pie spice!

1/4 cup milk

4 eggs

1 can pumpkin (16 oz.) – or make your own pumpkin puree!

For frosting:

4 ounces cream cheese

2 cups icing sugar

1 teaspoon milk (add extra a little at a time if needed to thin the frosting down)

Instructions:

Preheat oven to 350 degrees F. Grease and flour the Bundt pan.

Simply beat together all cake ingredients for 3-5 minutes until smooth.

Bake for 50 minutes, until a toothpick poked in the center comes out clean.

Allow cake to cool for 10 minutes.

Place a serving platter upside down on top of the Bundt pan. Flip the cake and plate over and remove the pan.

For the frosting: Beat together all ingredients. Drizzle over the cake.

I like to garnish the cake with pieces of pumpkin seed brittle. Yum!

Love pumpkin desserts? Check out this pumpkin creme brulee recipe! It’s scrumptious!