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Pumpkin Spice Bundt Cake

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HELLO FALL!

We all know what that means, PUMPKIN EVERYTHING, plaid sweaters, boots, changing leaves, crisp cool air, and obviously more pumpkin. I honestly do not know where time has gone this year. I am starting to think my mom was right all along... time only gets faster the older you get. Seriously, I can't be that old yet.

This last weekend we were able to host a few friends over for lunch. What better excuse could I come up with to welcome fall in the right way with than with this AMAZING Pumpkin Spice Bundt Cake with an equally delicious pumpkin spice buttercream frosting? One word: YUM! 

I hope you find this recipe to bring you as much joy and laughter as it did us. Don't let the long ingredient list fool you. It's TOTALLY worth it! 

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ONLY THE BEST

Pumpkin Spice Bundt Cake

 
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Cook Time: 0:40 minutes

INGREDIENTS

FOR THE CAKE

  • 2 1/4 c FLOUR
  • 2 tsp BAKING POWDER
  • 1 tsp BAKING SODA
  • 2 tsp CINNAMON
  • 1 tsp GROUND ALLSPICE
  • 3/4 tsp NUTMEG
  • 1/2 tsp GROUND GINGER
  • 1/4 tsp GROUND CLOVES
  • 1/2 tsp SALT
  • 1 can PUMPKIN
  • 3/4 c BUTTERMILK (can mix milk with lemon juice)
  • 1 tsp VANILLA
  • 1 c UNSALTED BUTTER, room temperature
  • 1 c GRANULATED SUGAR
  • 1/4 c BROWN SUGAR
  • 3 EGGS

FOR THE ICING

  • 3 c POWDERED SUGAR
  • 1/4 c BUTTER, room temperature
  • 2 Tbs BUTTERMILK
  • 1 tsp VANILLA
  • PUMPKIN SPICE TO TASTE (RECIPIE

 

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Spray a Bundt pan with cooking spray. Sprinkle in a bit of flour and shake around until pan is coated. Set aside
  3. Mix flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in the bowl. (or make your own pumpkin spice HERE. Set aside.
  4. In a separate bowl mix pumpkin, buttermilk, and vanilla. Set aside.
  5. In a large mixing bowl beat butter and sugars until creamy. Add eggs one at a time until well incorporated. At a low speed add flour and pumpkin mixtures, alternating (start and end with flour mixture).
  6. Pour batter into prepared Bundt pan. Bake for about 40 minutes or until toothpick comes out clean.
  7. While cake is baking prepare icing: Using a stand mixer beat butter. Add vanilla. Slowly add powdered sugar. Add buttermilk slowly untilthe desired consistency is reached. Fold in pumpkin spices as desired.
  8. Let cake bake for about 10 minutes before flipping Bundt cake pan onto the desired surface.
  9. Top with prepared icing while warm and let the goodness drizzle over. For a special touch (if you LOVE chocolate like me) add mini chocolate chips.