My shoulder is recovering nicely and I just got full clearance from the surgeon, yippee! I’ve baked some bread and even made two batches of cookies.
The injured list had me antsy to get back in the kitchen. A bicep relocation is nothing to take lightly. There isn’t another option if this fails again so I’ve really taken it easy. I’m now quite good at playing fetch left-handed. I don’t think I’m throwing hard enough to get a runner out but I’m getting it there with some zip on the ball. I’m now ambidextrous at teeth and hair brushing, showering, eating and lots of cooking tasks.
This week I really wanted to make something pumpkin and I decided on a pumpkin Bundt cake. I love Bundt cakes, they are as pretty as they are easy and delicious.
I had a little helper, too as our granddaughter spent the day with us. She even has her own cute apron courtesy of Gigi, Mark’s mom. You’ll see her little blue fingernails in some pictures. We smelled the spices as she added them to the flour. We smelled the pumpkin when I opened the can and the batter when it was all mixed. We peeked at the cake as it was baking through the oven window. And, she now knows that knocking on the glass automatically turns the oven light on.
She watched eyes wide open as I sifted powdered sugar on the cake when it was cooled but was not interested in trying the first bite. Her mini banana muffins were way too good to eat anything else.
I like this recipe because it’s as easy to make in the RV as it is with home and it’s a great way to get little hands helping. I didn’t get my boys in on the baking when they were little as much I should have and am lucky to get this chance with our granddaughter.
We sent cake home with her and our daughter-in-law proclaimed it her new favorite cake. She said I could make it weekly for her until Christmas which makes it a definite winner.
This comes together quickly so I recommend getting all of your items out and measured.
You can whisk all the ingredients or whisk the dry ingredients and use the mixer for the rest. This day I whisked it all. It was easier for her to see and help plus, I was testing my shoulder.
Start by whisking the flour, baking soda and spices in a large bowl. Set aside
Next, whisk the pumpkin, oil, eggs, vanilla and sugars until well combined.
If you’re whisking it all, pour the wet mix into the try and whisk until smooth. The batter is thicker than traditional cake batter.
If you’re using a mixer for this last step, pour the dry mix then the wet mix into the mixer and mix until smooth.
Pour into the prepared Bundt pan. I use parchment paper at the bottom of regular cake pans then spray with cooking spray. As you know, Bundt pans are different and can be finicky. I finally tried Pam for baking and will forever use it for the Bundt pan and cake molds. I spray the pan right before adding the batter and get an easy release every time.
Bake in a 350° oven for 55-65 minutes until toothpick comes out clean with a few crumbs. It’s a dense cake so it takes longer. Mine was ready in 55 minutes. Cool it on a rack for two hours then invert, remove the cake pan and cool completely.
This time we generously dusted it with powdered sugar. Other times we’ve topped it with a cream cheese frosting. Next time I’m going to make pumpkin caramel sauce to pour over the cake right before eating.
You probably won’t have leftovers, we normally don’t. If you do, cover tightly. You can refrigerate it for about 5 days. It’s really good heated with a scoop of ice cream.
Click to print recipe
Pumpkin Cake
Adapted from Sally’s Baking Addiction
- 2.75 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 cup vegetable oil (or olive oil)
- 4 large eggs
- 1 cup packed brown sugar (light or dark are okay)
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 15-ounce can 100% pure pumpkin puree (not pumpkin pie filling)
Optional items to add: 1.25 cup mini chocolate chips and/or chopped nuts
- Preheat oven to 350°. Whisk flour, baking soda and spices in a large bowl. Set aside.
- Whisk oil, eggs, sugars, vanilla and pumpkin puree until smooth.
- If whisking entirely, pour wet mixture into dry mixture and whisk until well combined and smooth. If using a mixer, pour wet mixture into dry mixture and beat until well combined and smooth. Fold in chocolate chips and/or nuts if adding.
- Spray Bundt pan with Pam baking spray with flour. Pour batter into Bundt pan.
- Bake for 55-65 minutes until toothpick comes out clean with a few crumbs. Cool on rack for two hours then invert on rack and completely cool.
- Leave plain or sift powdered sugar or make a cream cheese frosting.
- Store any leftovers tightly sealed for several days. Leftover slices are delicious heated with a scoop of ice cream.