This pumpkin spice bundt cake is a perfect fall dessert- moist, sweet, spicy and comforting. Serve it at your next holiday party or family get together!
8ouncesunsalted butter,room temperature (plus extra for pan)
2 1/2cupslight-brown sugar
4large eggs
1cupbuttermilk(make your own by adding 1 tablespoon lemon juice to 1 cup milk and letting sit for 5 minutes)
2cupspumpkin puree
powdered sugar,for dusting
Instructions
If you're using fresh pumpkin, carefully cut it in half with a very sharp knife. Cutting into squash with a dull knife is very dangerous.
Scoop out the seeds, lay the pumpkin face down in a large baking pan with a bit of water and roast at 400 degrees until very soft. This can take anywhere from 40-60 minutes depending on your oven and the size of the pumpkin; test it periodically with a fork. Once the pumpkin is soft, scoop out the inside and use a potato masher or immersion blender to make fresh pumpkin puree.
Preheat the oven to 350. Butter and flour the inside of a bundt cake pan.
Whisk together all dry ingredients except the sugar and set aside.
Cream the room temperature butter and sugar together on medium speed in a stand mixer for several minutes until light and fluffy. Add eggs, one at a time, beating well in between each egg and scraping down the side after the 3rd egg.
Turn the mixer down to low and alternately add the dry ingredients and buttermilk slowly, scraping down the sides at least once. Add the pumpkin puree and mix until combined.
Pour into bundt pan.
Bake for approximately 55 minutes or until a wood skewer inserted into the center comes out clean. After removing from the oven, allow to cool for 30 minutes before carefully turning out onto a rack.