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 the pumpkin seed brittle takes it right over the top!
bundt cake, pumpkin
2 1/2teaspoonspumpkin pie spice
1can pumpkin(16 oz.)
1teaspoonmilkadd extra a little at a time if needed to thin the frosting down
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!
Pumpkin Bundt Cake
Amount Per Serving (1 g)
Calories 432Calories from Fat 117
% Daily Value*
Saturated Fat 6g38%
Vitamin A 345IU7%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.