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Hello, pumpkin!

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I told you once and I’ll tell you again- I love foodgawker. Well for the umph-teenth time, foodgawker has prevailed and amazed me all over again. This time it is a pumpkin bundt cake (recipe below). When i first moved into my “big girl” apartment I obviously had to do the necessary kitchen supply shopping. When in a cute kitchen boutique in Dallas i came across a bundt cake pan. I had to have it. If you’ve never tried Nothing Bundt Cakes, you haven’t lived. They’re heavenly. Always moist and just enough frosting that will make you stop after two (maybe three) slices. So this was my mission. I figured it can’t be THAT difficult to create a bundt cake. However, after reading one of my recipe blogs, I realized I may not know what I just signed myself up for. How oblivious was I!?!? I thought i could just follow the recipe and bake it like a cake—ta da! Silly me. Apparently there is a science behind this tasty treat. One which includes perfecting the turning over of the cake while having it remain in one piece. Mine surprisingly turned out okay! Although, it wasn’t as easy as I had originally planned. It all tastes the same, right? Last time i posted pictures they weren’t the prettiest of the crop so I’ll stick to the professional ones this time. Let me know if you’ve cooked any pumpkin recipes this year so far. I’d love to try them! Oh and PS. the best part about this recipe was i had to buy very few ingredients. Most of the stuff I already had at home from my last baking extravaganza!

Pumpkin Bundt Cake
Yields 24 servings

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt (optional)
2 1/2 cups granulated sugar
1 cup canola oil
3 eggs
1 teaspoon vanilla extract
1 can (15 ounces) pumpkin
powdered sugar, for dusting


  1. Preheat oven to 350 degrees.  Spray 10-inch bundt pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, spices and salt.
  3. In a large bowl, beat sugar and oil until combined.  Add eggs, one at a time, beating well after each addition, and add vanilla with the last egg.
  4. To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition.
  5. Pour into prepared bundt pan.  Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before inverting onto a wire rack.  Let cool completely and then dust with powdered sugar before serving.

Have a tasteful Wednesday!

xx, MEB


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