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Sunday, October 13, 2013

Pumpkin Spice Bundt Cake

Today I am baking up a nice spicy pumpkin bundt cake to send to my sweetheart's work potluck tomorrow.  I may just keep a few slices back to enjoy at home.  This recipe originally called for buttermilk but I substituted some pumpkin pecan creamer I had in the refrigerator.  You could use either when you try it.  The nuts are optional.  You could also add in raisins or chocolate chips.
No matter how you try it..the result is delicious!

1 15 oz. can pumpkin
1-1/2 c. sugar
1/2 c. buttermilk or pumpkin pecan creamer
1/3 c. canola oil
1/3 c. water
2 eggs
2 egg whites
1 t. vanilla
Put all these ingredients in a mixer bowl and mix on medium speed until smooth.
Then add in:
2 c. flour
1-1/2 t. cinnamon
1 t. each of baking powder and baking soda
1/2 t. salt
1/2. each of nutmeg, allspice and cloves

Mix on medium until well combined.  Pour into a fluted baking pan (Bundt) that has been coated with cooking spray.  Bake at 350 for 50-60 minutes.  When it has cooled, dust with powdered sugar.

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