I’m still loving the flavors of pumpkin, even though we’re inching towards Christmas time-and then our taste buds seem to turn to gingerbread and pepppermint, right? For our sister’s Little Pumpkin Baby Shower, my youngest sister made this AWESOME bundt cake. It was absolutely amazing, so much so, that I then made it the following weekend to serve at Bible study. You will for sure want to add this to your Thanksgiving or Christmas menus!
Dutch Pumpkin Bundt Cake
*3 Cups All purpose flour
*1 1/2 teaspoons baking powder
*1 1/2 teaspoons baking soda
*1 teaspoon ground allspice
*1 teaspoon ground cloves
*1 teaspoon ground cinnamon
*1 teaspoon ground nutmeg
*1/2 teaspoon ginger
*1 cup butter, softened
*2 cups sugar
*2 Cups canned pumpkin
*1 teaspoon vanilla
1. Preheat the oven to 350 degrees. Grease a bundt cake pan and set aside.
2. Sift the first 8 ingredients into a medium bowl.
3. Using the paddle attachment on your mixer, beat the butter, and sugar until well blended. Add the eggs, one at a time, and beat until well incorporated. Add the pumpkin and vanilla until combined.
4. Stir in the dry ingredients. Transfer the batter to the prepared bundt cake pan.
5. Bake for about 60-80 minutes, or until a toothpick in the center comes out clean. Cool on wire rack for about 20 minutes.
6. Turn cake out onto the wire rack and allow to cool completely.