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Thursday, March 31, 2011

Cream Cheese Pumpkin Bundt Cake

I made this cake for the first time earlier this week.  It's a favorite recipe of my sister Bonnie, and every time she talked about it, my mouth started to water.

Pumpkiny baked goods always remind me of Thanksgiving and Christmas, but since there's STILL a foot of snow in my back yard, a Winter dessert didn't seem inappropriate for the end of March.  I justified making this dessert with the idea that I'd take some slices to the women I visit-teach . . . but I also ate half the cake myself.

Since it was my first time to bake this cake, I don't feel too bad that I under-greased my Bundt pan.  But that's the beauty of frosting--you are able to disguise your mistakes.



It was delectable.  You can wait for the holidays to roll around at the end of the year . . . or go ahead and bake a "trial cake" to make sure you'll like it come Thanksgiving.  I'm sure you will.
PS- I had about 3/4 cup of frosting leftover, and I was as liberal with it as I could be.  I think you'd be totally safe to halve the frosting recipe and just drizzle it on the upper half of the cake instead of the whole thing.

2 comments:

  1. Ha ha! I was laughing about the halving the frosting mention. It looks like your attempt to 'disguise' was really just a good reason to slather that creamy goodness on! I love cream cheese anything & sometimes, a non-chocolate dessert really hits the spot.

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  2. Maybe i should send you a picture of the beautiful flawless Pumpkin Bunt cake That i make. LOL Love this cake it is mild and delish all on its own but then you add the cream cheese frosting and it is the perfect combo!

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