Friday, October 18, 2013

Pumpkin week: Pumpkin Spice bundt cake

Back I think 3 years ago my mom invited me to a Relief Society activity that was themed "everything pumpkin" held at her church building. We made some halloween luminaries similar to what Kayla made and posted not too long ago as well as had the opportunity to try out a ton of yummy pumpkin recipes. This recipe I am about share is one that came from that. The great part is that the recipe of each item was there so if you loved something you could have the recipe and could make it again!

Pumpkin Spice Bundt Cake
  • 1 15oz can pumpkin
  • 1 1/2 cup sugar
  • 1/2 cup each canola oil, buttermilk, and water
  • 2 eggs
  • 2 egg whites
  • 1 tsp vanilla
  • 2 cups flour
  • 1 Tbsp cocoa
  • 1 1/2 tsp cinnamon
  • 1 tsp each baking soda and baking powder
  • 1/2 tsp each salt, nutmeg, allspice,  cloves
  • 1/2 cup raisins (I didn't put these in cause I don't like raisins)
  • 1/4 cup chocolate chips
  • Powdered sugar
In a large bowl beat pumpkin, sugar, oil, buttermilk, water, eggs, egg whites, and vanilla until well blended. In a small bowl combine flour, cocoa, cinnamon, baking soda, baking powder, salt, nutmeg, aallspice,  and cloves. Gradually add to pumpkin mixture. Stir in raisins and chocolate chips. Pour into a greased bundt pan and bake at 350 for 50-60 minutes. Cool for 10 minutes before removing from pan. Place on cooling rack to cool completely and dust with powdered sugar. Serve with vanilla ice cream if desired. Enjoy!