Pumpkin Bundt Cake
I found a very delicious mini pumpkin bundt cake recipe, and after a bit of tweeking it turned into an AMAZING mini pumpkin bundt cake recipe
From my kitchen to yours:
Mini Pumpkin Bundt Cake (Makes 10 mini bundt cakes or 1 large bundt cake)
Ingredients:
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoon pumpkin spice
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
3 eggs
2 teaspoons vanilla
2 cups pumpkin puree
1/4 cup olive oil
3/4 cup warm milk
Caramel drizzle
Whipped cream
Directions:
1. Pre-heat oven to 350 degrees and grease a mini bundt cake pan and set aside.
2. In a bowl whisk together flour, baking soda, pumpkin spice, and salt.
3. In a separate bowl, cream butter and sugar.
4. Beat in eggs to creamed mixture one at a time
5. Mix in vanilla, pumpkin and oil until just combined.
6. Slowly add flour mixture to creamed mixture until combined and then beat in warm milk
7. Pour batter into a piping bag and pipe into the prepared cake pan until each cavity is about 3/4 full.
8. Bake for 25 minutes, or until a tooth pick comes clean.
9. When ready to serve drizzle with caramel sauce and top with a dollop of whipped cream
Original non-tweeked recipe can be found at I Heart Naptime
