PUMPKIN AND WALNUT BUNDT CAKE
I don’t know about you but I love baking anything that is pumpkin flavor….the smell throughout the HOUSE is amazing!!!! I especially love baking when the weather outside is CHILLY and kinda gloomy. My pantry is all stock up with cans and cans of pumpkin puree!!! Its funny how…the moment Starbucks announce the release of “Pumpkin Spice Latte” I get so excite and thats when I start stocking up on cans of pumpkin puree….for my baking and I even use it for some of my pasta dishes.
INGREDIENTS:
4 large eggs
1 2⁄3 cups white sugar
1 cup vegetable oil
1(15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
6 ounces cream cheese
6 tablespoons butter, softened
3 cups confectioners’ sugar
1 cup walnut
****GARNISH with Mellowcreme pumpkin
DIRECTIONS:
Preheat oven to 350°F.
Grease bundt pan.Set aside.
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin puree.
Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add this to the wet ingredients and mix thoroughly.
Lastly, fold in the walnut. Don’t over mix ….because the walnut will start to break up…you wanna have big pieces/chunks of walnut going throughout the cake.
Pour into the prepared bundt pan.
Bake at 350° for 45-50 minutes.
Remove from oven and allow to cool.
For the frosting:
Beat together the cream cheese, butter and confectioner’s sugar.
Evenly pipe over the bundt cake once it has cooled.
