MRS. HULSE’S PUMPKIN SPICE BUNDT CAKE

I inherited a genuine BUNDT pan from my grandma this summer. She has downsized her kitchen and she knew I would put it to good use. Have you ever made a Bundt cake before? It’s a very simple cake to make, but comes right out of the pan looking decorated and fancy enough for any occasion just as it is. My kind of cake! Just look at those curves.

Now there is that moment where you hold your breath, saying a quick prayer that you put plenty of grease in all the right places, slowly turning over the pan onto the cooling rack, listening for a gentle “thud” as the cake tumbles out. Then you quickly lift up the pan, and rejoice as you see the ENTIRE cake in all its glory (as opposed to only half of it).

Sweet victory!

INGREDIENTS
FOR THE CAKE

• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (16 ounce) can pumpkin puree
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg

FOR THE FROSTING

• 6 ounces softened cream cheese
• 2 tablespoons softened butter
• 2 cups powdered sugar
• 2 tablespoons heavy cream
• 2-4 tablespoons of water

INSTRUCTIONS
FOR THE CAKE

1. Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick spray. I’ve had great results with the nonstick spray made specifically for BAKING.
2. In the bowl of an electric mixer, cream together sugar and oil on medium speed. Add eggs one at a time, mixing well in between.
3. Add your can of pumpkin and let the mixer run while you mix together your dry ingredients in a separate bowl.
4. ............................

for full recipes please see : lovelylittlekitchen.com

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