Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Spice Bundt Cake With Buttermilk Icing Recipe
    Lost? Site Map

    Pumpkin Spice Bundt Cake With Buttermilk Icing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Barb Gertz's Note:

    The flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guest drop in unexpectly. The cake can be made 3 days ahead and kept in an airtight container at room temperature.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For Cake

    For Icing

    Directions:

    1. 1
      Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
    2. 2
      Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
    3. 3
      Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
    4. 4
      Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes; then add eggs and beat 1 minute.
    5. 5
      Reduce speed to low and add flour and pumpkin Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
    6. 6
      Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
    7. 7
      Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
    8. 8
      Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.

    Ratings & Reviews:

    • on October 31, 2008

      55

      I made this for our church coffee hour and it was a crowd-pleaser! It baked up nice and sturdy (no gooey parts). I loved the extra tang of the buttermilk glaze. Thanks Barb, for another great recipe. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Spice Bundt Cake With Buttermilk Icing

    Serving Size: 1 (132 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 362.7
     
    Calories from Fat 119
    32%
    Total Fat 13.2 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 84.1 mg
    28%
    Sodium 443.3 mg
    18%
    Total Carbohydrate 57.1 g
    19%
    Dietary Fiber 1.5 g
    6%
    Sugars 37.4 g
    149%
    Protein 5.0 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites