Pumpkin Bundt Cakes

Fresh off the excitement of our Pumkpin Chocolate Chip Blondies the Girls Team continued baking with pumpkin! We found a recipe for pumpkin bread, but decided to add a cute spin on it, turning it into Pumpkin Bundt Cakes. 

Ingredients: 

3 cups sugar

3 1/3 cups flour

2 teaspoons baking soda

1/2 Tablespoons baking powder

1 1/12 teaspoon salt

1 teaspoon nutmeg

1 teaspoon ground cloves

1 teaspoon cinnamon

4 whole eggs

1 can pumpkin (15 oz.)

1 cup oil

1 cup water

First we combined the dry ingredients. 

Then the wet ingredients were added all at once (eggs, pumpkin, oil, water). We mixed by hand until smooth.

We greased our mini bundt cake pan and poured equal amounts of batter into each pan. This used about half of the batter.

We baked the cakes at 350 degrees for about 45 minutes to an hour, checking them to make sure they were cooking all the way through but not burning. 

The bundt cakes cooled for about 5 minutes.

We still had half of our batter left so we decided to make a large bundt cake out of it. We baked that for the same amount of time, at 350 degrees.

Perfectly golden brown!

Wrapped for coworkers to enjoy!

We decided to keep the large bundt cake for our family to enjoy, but wanted to gift away the mini bundt cakes. While the larger cake was baking, we wrapped our mini cakes up, using fall colored raffia and cardboard cake plates.

The pumpkin bread was really flavorful and moist, and baking it into bundt cakes added a fun twist. All of this pumpkin baking certainly got us in the mood for fall!

P. S. Earlier this year, we made Blueberry Lemon Bundt Cakes with our mini bundt cake pans. Check out the recipe here!