Pumpkin Bundt Cake This pumpkin bundt cake recipe is moist, soft and very easy to make. Unlike most pumpkin cake recipes, this one is not heavily spiced, so the pumpkin shines through.
Serves 8 Portions Pumpkin Bundt Cake Ingredients: . 3 large eggs . 1 cup vegetable oil . 1 (15 ounce) can pumpkin puree . 1 teaspoon vanilla extract . 2 cups white sugar . 2 1/2 cups all-purpose flour . 1/2 teaspoon ground cinnamon . 1/4 teaspoon salt Preparation: Preheat oven to 350 degree F. Spray a 10-inch bundt pan with non-stick cooking spray with flour for baking. In a large mixing bowl, whisk together eggs, vegetable oil, pumpkin puree, and vanilla extract. Add remaining ingredients and stir together with a spatula until smooth and well blended. Pour into the bundt pan and bake for one hour. Cool in pan for 10 minutes before inverting to cool completely on a wire rack. Best enjoyed the next day. Eat plain, frosted, or try this easy vanilla glaze recipe. Vanilla Glaze This vanilla glaze recipe is the fastest, easiest white cookie frosting there is. Almost any cookie, cupcake, or brownie recipe can be made even more special by putting this vanilla glaze on top. Makes About 1/2 Cup of Vanilla Cookie Glaze Prep Time: 5 minutes Cook Time: 0 minutes Ingredients: . 1 cup powdered sugar . 1 1/2 tablespoons milk . 1/2 teaspoon vanilla extract Preparation: Combine powdered sugar, milk and vanilla extract in small bowl; mix well. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
