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!
- 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
- 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.
- 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.
- 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.
- 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.