Hi everyone! In this part of the magazine, Drizzle Desserts, there are going to be some desserts that will be fun, delicious, and super easy… well maybe some won’t be that easy, but moving on. The first treat is a delicious, super moist pumpkin bundt cake that we tried from the Taste of Home website. The thing that is really good about bundt cakes, is that you don’t need to put a lot of work into decorating them, because the pans usually have a design on them already! And even when they don’t, you can just put a glaze or powdered sugar on top! Anyway, here is the recipe:
Ingredients
-2-1/2 cups sugar
-1 cup canola oil
-3 large eggs, room temperature
-3 cups all-purpose flour
-2 teaspoons baking soda
-1 teaspoon ground cinnamon
-1 teaspoon ground nutmeg
-1/2 teaspoon salt
-1/4 teaspoon ground cloves
-1 can (15 ounces) pumpkin puree
-Confectioners' sugar
Instructions
What you do first, is make sure that there are no other pots and/or pans in it. Then, preheat the oven to 350°. Next, mix the sugar and oil until they are blended. Add the eggs in one at a time, making sure to mix them in properly. After that, in a separate bowl, combine the flour, baking soda, salt, nutmeg, cinnamon, and cloves. Rotate between putting a little bit of that with a little bit of the pumpkin puree in. If you want, you can put a few chocolate chips in as a little surprise! When you are done, put the batter into a greased bundt pan (or, if you want, a different pan). Bake that for about 60-65 minutes, or until a toothpick that you stick in it comes out clean. When it is done, take it out of the oven and let it cool in the pan for around 10 minutes. Finally, take it out of the pan and let it cool completely. If you would like, finish it off with a sprinkle of powdered sugar and… ta-da! That is how you can make a delicious, moist bundt cake!
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