This Pumpkin Bundt Cake won’t disappoint you. I adapted the recipe from an apple cake but I think it tastes so much better with pumpkin, it is so moist and tasty. You can keep it for five days but I can’t guarantee your family won’t finish it before.
When we moved from Nova Scotia to California, we lost a box in the move. It was not just any box, it was my baking box. My cookie cutter collection, my cake pans, my grandmother’s cheesecake pan, and my cookie press that I got for my first Christmas as a married couple. Lots of stuff that was sentimental as well as functional. One of the reasons that I started this website was to record our family recipes so that they would always be here; they are no threat to a moving truck. In a weird way, this food blog is a journal of our lives and I hope that my children will be happy that I created it for them.
Where am I going with this you ask? I had to replace my Bundt cake pan. It is one of those things that you do not use very often, so you do not really know that it is missing until you go looking for it. I have slowly been replacing the things that were lost and one day when I was in Target I decided that I needed a Bundt cake pan. Right then. I got it home and washed it and it was ready to go. I needed a recipe to make it in. The other thing that I aspire to be someday is to be one of those moms that always has a treat (like a Bundt cake) under a covered cake plate. The problem is that I do not have a covered cake plate and that the cake plate that I do have is always empty.
I had recently made Pumpkin Butter and wanted to use that and this cake was born. I found a recipe in a BHG magazine that used apple butter and this recipe is inspired by that one. This cake tasted even better the next day.
Pumpkin Bundt Cake Ingredients //
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup room temperature butter
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1 1/3 cups pumpkin butter
- 2 Tablespoons milk
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1 Tablespoon melted butter
- 1 teaspoon vanilla
- 1-2 Tablespoons warm water
How to Make // The Steps
In a medium-size bowl, whisk together the dry ingredients.
Cream together the butter and both sugars. Add the pumpkin butter, eggs, and milk.
Add the dry ingredients.
Mix the batter and add in the pecans.
Pour the batter into a Bundt or fluted cake pan coated with cooking spray.
Bake in a preheated 350 degrees for 50 to 60 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes. Turn out the cake onto a cooling rack for 15 minutes.
Meanwhile, make the icing. Whisk the butter, powdered sugar, and vanilla together. Add 1-2 Tablespoons of warm water until you get an icing with a drizzling consistency.
Drizzle the icing over the cake and let cool completely.
Tips & Tricks //
- Make sure you drizzle the icing generously, I think it really compliments the cake very well.
- Make sure to use a cooking spray before you pour the batetr in the Bundt cake pan. It will avoid it from sticking.
- You can store it in the fridge or an airtight container for 3 to 5 days. I find that it tastes better the next day.
- Needless to say that it is a nice addition to a Thanksgiving or Halloween table.
Friday 16th of April 2021
What is Pumpkin Butter. I have homemade Pumpkin Purée.
Tuesday 27th of April 2021
Like apple butter, but made with pumpkin instead.
DIANNE D GARCIA
Tuesday 24th of November 2015
I found the printer button.. YAY... it is located to the right of the title of the cake with a printer logo. Anxious to make this one. Sounds wonderful!
DIANNE D GARCIA
Tuesday 24th of November 2015
Wow.. I have searched and searched to make a copy and do not see the white box at the bottom of the post that says anything about print. Anyone else find it?
Wednesday 3rd of December 2014
Sorry but I can't find the "printer friendly" button. Please direct me to it.
Sunday 7th of December 2014
It is at the bottom of the post in the white box.
Monday 25th of November 2013
I have just made this cake, and blogged about it with accreditation of course! I accidentally used too much Pumpkin Butter after misreading the quantities, however I think the cake is alright. My icing wasn't as lovely and white as Bree's but I've never been one for decorating, so this is better presentation than usual!
I will post back once I cut it tomorrow at work - hopefully it will be as great as it looks. I cannot wait to try some more 'Breecipes'!