Hmmm… looking at that picture makes me think that I should probably get a prettier bundt pan. Mine kind of looks like it came out of the oven, ate some tamales, and then was shoved into a sausage casing. No? You don’t see it?
Maybe I should get a new pan with pretty spirals like this, stick to an original like this, or just get this one since I’m so indecisive. Can you tell I’m partial to Nordic Ware pans? They last the longest and bake the most even cakes.
In this case, I just sprinkled some glaze on top in hopes of making my overweight bundt cake a bit easier on the eyes.
Did it work? No? Well, shucks.
For me, this cake was just a tad bit dry. Perhaps I overbaked it. Next time, I’d add half a cup of yogurt or sour cream to the batter to really trap in that moisture. This is pretty much a doctored up cake mix that could pass for a spice cake. From Pinch of Yum.
Ingredients
- 1 package yellow cake mix
- 1 can (15 oz) pumpkin puree
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 tablespoon milk
Directions
- Preheat oven to 350.
- Stir together all the cake ingredients until mixed well. Pour into a greased bundt pan. Bake for 45 minutes.
- While the cake is cooling, mix together the ingredients for the glaze until smooth. Drizzle over the cooled caked.
Dream says
mmmmmmmm! that delicious
I have never dare to do one well, you have to be really good
Sorry my English is not very good hehehe
I also I have a blog, I leave you my address if you want to visit
http://sweetstotheteatime.blogspot.com.es/
see you soon