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Name: Spiced Pumpkin Bundt Cake
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 sticks Unsalted butter room temperature (plus more for pan); 3 cups flour spooned and leveled (plus more for pan); 5 teaspoons pumpkin pie spice; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups sugar; 3 large Eggs; 15 ounces pumpkin puree; 1/2 cup whole milk; 1/4 cup molasses; 1 1/4 cups powdered sugar; 2 tablespoons fresh lemon juice

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INGREDIENTS

2 sticks Unsalted butter ; room temperature (plus more for pan)
3 cups flour ; spooned and leveled (plus more for pan)
5 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 large Eggs
15 ounces pumpkin puree
1/2 cup whole milk
1/4 cup molasses
1 1/4 cups powdered sugar
2 tablespoons fresh lemon juice

Servings

INSTRUCTIONS

PREHEAT OVEN TO 350; BUTTER AND FLOUR A 12 CUP BUNDT PAN

In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.

Using a mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined -- DO NOT OVERMIX.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire race to cool completely.

In a bowl, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cake. Let set before serving.

TIP: The cake can be baked and glazed up to 1 day in advance. Store covered at room temperature.

NOTES

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Spiced Pumpkin Bundt Cake

2 sticks Unsalted butter room temperature (plus more for pan)
3 cups flour spooned and leveled (plus more for pan)
5 teaspoons pumpkin pie spice 
1 1/2 teaspoons baking powder 
3/4 teaspoon baking soda 
1/2 teaspoon salt 
1 1/2 cups sugar 
3 large Eggs 
15 ounces pumpkin puree 
1/2 cup whole milk 
1/4 cup molasses 
1 1/4  cups powdered sugar 
2 tablespoons fresh lemon juice

PREHEAT OVEN TO 350;  BUTTER AND FLOUR A 12 CUP BUNDT PAN

In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.

Using a mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes.  Beat in the eggs, one at a time.  Beat in the pumpkin puree, milk and molasses (the mixture may appear curdled).  Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined -- DO NOT OVERMIX.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-65 minutes.  Let cool in the pan for 30 minutes, then invert onto a wire race to cool completely.

In a bowl, whisk the powdered sugar and lemon juice together until smooth.  Drizzle over the cake.  Let set before serving.

TIP:  The cake can be baked and glazed up to 1 day in advance.  Store covered at room temperature.

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Nutrition

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Serving Size: 1 Serving (166g)
Recipe Makes: 12 Servings

Calories: 457
Calories from Fat: 217 (47%)

Amt Per Serving		% DV

	Total Fat 24.1g	32 %
	Saturated Fat 13.9g	69 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 1.3g
Cholesterol 234.1mg		72 %
Sodium 1303.1mg		45 %
Potassium 222.2mg		6 %
Total Carbohydrate 58.8g		17 %
	Dietary Fiber 3g	12 %
	Sugars, other 55.7g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 457

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