Today we made a pumpkin bundt cake modified from my mom’s pumpkin bar recipe.
We started by mixing the dry ingredients into a large bowl and in the large measuring cup we added the wet ingredients; pumpkin, eggs and oil.
My youngest daughter was my helper today. She loved helping me make the cake. She was my mixer.
I’ve made a few cakes lately that didn’t release from the cake pan, so we tried buttering the pan then dusting it with flour. After adding the cake mixture, we baked the cake at 350 degrees for 38 minutes.
While I was cracking some eggs by the sink, my daughter helped herself to some flour. You don’t see the flour on the floor in this picture but it was everywhere. She was so happy. How can you be mad at that.
The cake was so good. Before we eat it, we will make some cream cheese frosting, which is the prefect topping for pumpkin.
My mom’s pumpkin bars are so delicious and now we made it into a bundt cake. Yum!!
2 cups of flour
2 cups of sugar
1 tablespoon of baking soda
2 teaspoons of baking powder
2 teaspoons of cinnamon
1 cup of pumpkin
1 cup of oil
- Preheat oven to 350 degrees.
- Mix dry ingredients
- Mix wet ingredients; pumpkin, eggs and oil
- Grease and flour the cake pan then add cake mixture
- Bake for 38 minutes