Thanksgiving is only a few days away, and I’m just posting this pumpkin recipe.
Are you sick of all-things-pumpkin yet? Don’t tell me. If you are, that’s okay. More of this for me. Really. I can’t get enough.
This is a last minute, hail Mary, nick-of-time dessert that you and your family will enjoy.
Of course, if you aren’t really into the “dessert” thing (who are you?), this would totally be a good sub for breakfast.
In fact, this just might be my newest breakfast for champions meal. Because, really, how wrong could your day be if you start it off with pumpkin, cinnamon, and well, hellllloooo…….cake?
Sign me up.
While the pumpkin-everything is sadly coming to a slow drip now, there is good news because soon we’ll have even more to celebrate as Christmas rolls in.
Christmas country songs. Yay.
More cake, please.
Happy Thanksgiving all!
Recipe source, slightly adapted: Joy the Baker Cookbook
Pumpkin Bundt Cake with Cinnamon Glaze
Preheat oven to 350 degrees. Grease and flour a Bundt pan (or spray well with non-stick cooking spray).
Whisk sugar, flour, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
In another large bowl, whisk the oil, buttermilk, vanilla, and pumpkin puree. Add eggs one at a time, blending between each addition.
Pour the pumpkin mixture into the flour mixture all at once.
Using a spatula, blend the mixture to make sure all ingredients are incorporated.
Pour into prepared pan and bake for 60 minutes, or until a toothpick comes out clean.
Let cool in the pan for about 3 minutes.
Invert the cake onto a cake stand carefully, and let it cool completely before adding the frosting.
For the Frosting:
Whisk together frosting ingredients and drizzle over cooled cake.
** Linked up to Pint Sized Baker.