Saturday, October 31, 2015

Pumpkin Bundt Cake

Time for a treat for my coworkers this week.  Although it doesn't seem like Fall here on the Gulf Coast, this pumpkin cake gave a little hint of Autumn.  A really easy cake to pull together.  I'm not sure if it was the cake or the candy corn that they liked the most!  Not sure what it is about candy corn that people love, but it made a hit with this cake!


2 cups granulated sugar
4 eggs
1 cup oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 can pumpkin puree
1 teaspoon vanilla
1 cup chopped pecans, toasted

Preheat oven to 350 degrees.  Beat the eggs and sugar together until light and fluffy.  Add oil and blend well.  Add pumpkin and mix well.  Mix flour, baking soda and spices together.  Add to wet mixture.  Add vanilla.  Add pecans.

Pour into an 8 cup bundt pan that has been sprayed with Baker's Joy or Pam.

Bake for 1 hour or until middle of cake tests done.

Make an icing of powdered sugar, butter, and cream, add some cinnamon and vanilla to thickness desired.  Drizzle over cake.  Decorate with candy corn.