Pumpkin Bundt Cake

 

 

     Pumpkin Bundt Cake

 

  •  1 yellow cake mix
  • 3 eggs       
  • 11/4 canned pumpkin
  • 1C. orange juice
  • ¼C. sour cream
  • 1T. vanilla
  • 1T. cinnamon
  • 1T. nutmeg
  • 1T. allspice
  1. In a large mixing bowl, add the cake mix, eggs, pumpkin, orange juice, sour cream, vanilla, cinnamon, nutmeg, and allspice. Wisk together for about 2-3 minutes.
  2. Heavily grease the Bundt pan with Crisco, and then dust with flour.
  3. Pour the cake batter into Bundt pan
  4. Place the cake into a Dacor Convection microwave, using the low mix feature, at 350° bake for 35 minutes. Or if you are using the oven cook @350 degrees on Pure Convection.
  5. Make the glaze by mixing the sugar, cinnamon, nutmeg, and allspice in a mixing bowl. Add the vanilla, and slowly add in about a tablespoon of water while whisking. The glaze should be smooth and a little thick. Additional water may be needed. Set aside.
  6. Remove cake from microwave and let cool 2-3 minutes. Flip upside down onto a plate and remove Bundt pan

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