I knew it wouldn’t be long before I posted a pumpkin recipe. Pumpkin is one of my favorites and always has been. Long before pumpkin became a thing, I enjoyed it.
When I was given the opportunity to try Mary and Martha paper bakeware I knew a pumpkin bundt cake was my future. One of my previous student’s mom gave me some to try and asked that I give my honest opinion.
Well, it’s honestly great!! How many times do you take food to a potluck and worry you won’t get your dish back? Or maybe you bring dinner to a friend and then they have to wash and return the pan?
This solves that problem! It’s functional and pretty. Plus, it’s inspirational. You can’t beat that. It didn’t require me to change the times on my baking either! They come in assorted shapes and sizes, colors and scriptures. Each one is oven safe up to 400 degrees. In the picture below I removed the bottom to show how well and evenly it cooked. Simply fill the bakeware about half full, place on a cookie sheet, and bake as usual. Easy PEASY. You can own a set for yourself by visiting here! They will come in so handy transporting dishes for the holidays! Also, they have A TON of great items for your home. Don’t say I didn’t warn you!
You can always make this fall delight in a regular 12 inch bundt pan of your choice as well. Happy Fall Y’all!
Pumpkin Spice Bundt with Caramel Glaze
- 1 1/2 teaspoon vanilla extract
- 1 cup nonfat Greek Yogurt
- 1 cup pure pumpkin
- 4 large eggs
- 1/4 cup brown sugar
- 1 3/4 cup sugar
- 1 cup softened butter
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon all spice
- 1 tablespoons of cinnamon
- 3 cups all purpose flour
1. Preheat your oven to 350 degrees. Grease a bundt pan of your choosing.
2. Mix flour, cinnamon, allspice, baking soda, and salt in a large mixing bowl.
3. Using your mixer, cream both sugars and butter together until light and fluffy.
4. Turn mixer to low and add your eggs one at a time, then pumpkin, yogurt, and extract. Gradually add flour mixture until just combined.
5. Pour into bundt pan, smooth top, and bake for 50 minutes.
- One can condensed sweetened milk (14 oz)
- 1 cup brown sugar
- 1 teaspoon pumpkin leftover from cake recipe
- 1/4 teaspoon allspice
- 2 tablespoons softened butter
- 1 teaspoon vanilla extract
- heat condensed milk and brown sugar in a pan stirring CONTINUOUSLY until it is boiling. If you don’t stir continuous it will burn.
- Turn to low and stir only occasionally for about 6-8 minutes.
- Remove from heat. Add butter, pumpkin, allspice, and extract. Whisk to combine.
- Pour over warm cake. The glaze should set relatively quickly. ENJOY!