Pumpkin Bundt Cake

Pumpkin Bundt Cake

If you’re tired of having the same old pumpkin pie for Thanksgiving dinners, pumpkin bundt cake is a perfect replacement. The soft interior of the bundt cake is only made better with a crunchy walnut surprise with each bite. Enjoy!

Ingredients

  • 3 eggs
  • 5 ounces sugar
  • 3.5 ounces butter, melted
  • 1 teaspoon orange zest
  • 10 ounces grated fresh pumpkin or 1 can pumpkin puree
  • 7 ounces flour
  • 1 teaspoon baking powder
  • 3 ounces walnuts, chopped
  • 3 ounces powdered sugar
  • 3 tablespoons fresh squeezed orange juice
  • orange food coloring

Instructions

  1. Preheat the oven to 350°F or 175°C. Add the 3 eggs, 5 ounces of sugar, 3 ounces of melted butter, 1 teaspoon of orange zest, and the grated fresh pumpkin or pumpkin puree into a large bowl. Mix well.
  2. In another bowl, mix the 7 ounces of flour, 1 teaspoon of baking powder, and 3 ounces of chopped walnuts. Then add to the other bowl and mix well until it is a consistent batter.
  3. When the oven is fully preheated, spray your bundt pan with baking spray. Pour the batter into the pan and place it in the oven. Bake for 45-50 minutes, or until it has solidified. Poke a toothpick into the bundt. If it comes out with no batter on it, it is ready to remove it from the oven and place on a cake plate.
  4. While the bundt cake is baking, mix 3 ounces of powdered sugar, 3 tablespoons of fresh squeezed orange juice and a few drops of orange food coloring in a separate bowl. Once the bundt cake is ready, transfer the mix to a pastry bag and pour on top of the bundt. If you like, place walnuts on top of the bundt cake and serve.