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Pumpkin Spice Bundt Cake
Delicious pumpkin spice cake with all the tastes of fall with each bite.
Ingredients
- 3 Cups Flour
- 1 1/4 Cups Pumpkin 1 15oz Can
- 1 1/2 Cups Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 3/4 teaspoon Nutmeg
- 3/4 teaspoon Allspice
- 1 teaspoon Cinnamon
- 3 large eggs
- 3/4 Cup Milk Lactaid Brand
- 1/2 teaspoon salt
- 1 teaspoon Vanilla Extract
- 2 teaspoon Pumpkin Spice Extract
- 4 ounces Butter
Icing Glaze
- 1 1/2 Cup Confection Sugar
- 5 teaspoons Milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon pumpkin spice extract
Instructions
- Preheat the oven to 350 degrees. In a large bowl add the flour, baking soda, baking powder, salt and dry spices (nutmeg, cinnamon and allspice), put bowl side.
- In a second bowl add the canned pumpkin and milk and whisk. Add the vanilla extract and pumpkin spice extract to the mixture.
- In a third bowl add softened butter and sugar. Use handheld mixer to blend mixture until it is light and fluffy. Add one egg at a time and blend the mixture until complete.
- Add the flour mixture and pumpkin mixture to third bowl by first adding the flour mixture then blending. Pour the pumpkin mixture and continue to blend continuing with the pattern, ending with the flour mixture.
- Grease and flour your bundt pan before adding the batter. Be sure to level the mixture so it bakes evenly. Bake in the oven for 50 minutes. Remove and set aside to cool for 1 hour.
- While the cake is cooling, mix together the confection sugar, nutmeg and cinnamon. Add 1 teaspoon of milk at a time and mix until reaching desired consistency. Add pumpkin spice extract and set aside before drizzling on top of cooled bundt cake.
