Incredible Pumpkin Cake with Pumpkin Glaze

The Ultimate Autumn Cake

Autumn is in full swing!  Colorful leaves, crisp air and best of all the holidays are coming!  This pumpkin cake has always been a family favorite for autumn.  It is a delicious cake to bring to a family dinner, or a Halloween party.  I love to make it just for me to have as an afternoon snack on the deck with a big mug of coffee made with gingerbread flavored cream. For the coffee cream recipe see my post: Gingerbread Flavored Coffee Cream

Let's start with the cake recipe:

Pumpkin Cake:

Ingredients:
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• 2  1/2 cups sugar
• 1 cup canola oil
• 3  eggs
• 3 cups flour
• 1  15 oz. can of pumpkin
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• Optionally, you can add raisins and/or nuts, sometimes I do!

Bundt Cake Pan

Directions:

1. Preheat oven to 350 degrees.
2. Spray Bundt cake pan with cooking spray and set aside
3. With an electric mixer, combine oil and sugar.
4. Add eggs one at a time, alternating with cinnamon, nutmeg and cloves.
5. When well combined, add flour slowly.
6. Add salt and all spice and beat for one minute
7. Add pumpkin a spoon at a time until well mixed.
8. Pour into the Bundt pan and place in preheated oven
9. Bake one hour, or until a knife inserted comes out clean
10. Remove from oven and let cool for 15 minutes
11. Turn pan upside down over a wire cooling rack and let it finish cooling

If you want to use fresh pumpkin, instead of canned, this is how to substitute.

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Pumpkin Glaze

Ingredients:
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• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla 
• 2 tablespoons canned pumpkin
• 1/4 teaspoon cinnamon
• 2 tablespoons butter, melted and cooled

Directions:
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1. With an electric mixer on low, whisk the milk into the powdered sugar until smooth
2. Add cinnamon, melted butter, and vanilla and beat until combined
3. Add pumpkin and beat for two minutes or until totally free of lumps
4. Pour slowly over the cooled cake and allow it to dribble down the sides
5. While the glaze is still soft, you can put toppings on, like chopped walnuts, pecans or shelled pumpkin seeds!

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​I guarantee this cake will be a hit wherever you serve it.  Many times when I make this cake, I freeze half of it.  It is perfect when you have unexpected guests and need a quick dessert.  Just pull this cake out of the freezer, slice it, and heat it in the microwave.  It is extra delicious when you serve it with butter pecan ice cream!

Happy Halloween!

Jade    :)
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