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.



large eggs
1 2cups white sugar
cup vegetable oil
1(15 ounce) can pumpkin puree
cups all-purpose flour
teaspoons baking powder
teaspoon salt
teaspoon baking soda
teaspoons ground cinnamon
ounces cream cheese
tablespoons butter, softened
cups confectioners’ sugar
1 cup walnut

****GARNISH with Mellowcreme pumpkin



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.




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