When Did Pumpkins Become So Popular?
Most of us grew up during an era when pumpkins were relegated to seasonal gourds that you carved at Halloween – ate in an occasional holiday pie – and paid homage to during the annual Charlie Brown television special.
My, how times have changed!
Did you know that pumpkins are now one of the hottest flavor trends in the country?
In 2013, Americans spent $308 million on pumpkin products – including one popular beverage that doesn’t even contain pumpkin in its ingredients!
This year, let’s improve our health by incorporating real pumpkin into our pumpkin dishes!
Why Bake With Real Pumpkin?
Dieticians recommend adding pumpkin to your diet because it’s rich in dietary fiber, minerals, vitamins and anti-oxidants.
Nutritionists love pumpkin because it’s low in calories and high in Vitamin A!
Pumpkins taste super in savory dishes – but they are particularly delicious in desserts!
If this is your first time using real pumpkin in a recipe, be sure to purchase those 4 to 8 pound sugar pumpkins at your local market. Save the larger field pumpkins for carving jack-o-lanterns and other decorative purposes!
Need to substitute fresh pumpkin for canned pumpkin in your recipe?
Remember:
One 3 ½ pound sugar pumpkin yields approximately 2 ½ cups of pumpkin puree!
Pumpkin Spice Bundt Cake With Vanilla Butter Sauce
Why not start a new tradition this Fall?
Treat your family and friends to a mouth-watering Pumpkin Spice Bundt Cake with Vanilla Butter Sauce!
It’s the perfect size to share with those you love, and it incorporates the fresh flavor of real pumpkin!
Bundt Cake Ingredients
1/2 Cup Melted Butter
1/2 Cup Sour Cream
4 Eggs
2 Cups Sugar
2 Cups Fresh Pumpkin Puree
2 Cups Milk
3 Cups All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1/8 Teaspoon Allspice
1/8 Teaspoon Cloves
Vanilla Butter Sauce Ingredients
1/4 Cup Butter
1/4 Cup Brown Sugar
1 Tablespoon Vanilla
1 Tablespoon Water
Glaze Ingredients
1 Cup Confectioners Sugar
3 Tablespoons Heavy Cream
Bundt Cake Instructions
1. Preheat the oven to 350 degrees.
2. Make the Fresh Pumpkin Puree by cutting the pumpkin in half and discarding the stem section and stringy pulp. Save the seeds for roasting. Butter the edges of the pumpkin halves and place then face down on a shallow baking dish and cover with foil. Bake until tender – approximately 50 minutes for a medium-sized sugar pumpkin. Once the baked pumpkin has cooled, scoop out the flesh and puree it in a blender or food processor.
3. Thoroughly butter and lightly flour a large Bundt pan.
4. Pour the melted butter into a large mixing bowl.
5. Add sour cream.
6. Whisk the eggs and stir them into the butter mixture.
7. Add the sugar and pumpkin puree, stirring well.
8. Combine the flour, baking powder, baking soda, salt and spices into a medium-size bowl.
9. Add the combined flour mixture and milk to the pumpkin mixture, alternating between the flour and milk until everything is thoroughly combined.
10. Pour the batter into the prepared Bundt pan and bake in a 350 degree oven for 65 to 75 minutes or until a knife inserted into the cake comes out clean when removed.
11. While the cake is baking, make the Vanilla Butter Sauce. Melt the butter in a small pan over low heat and add the brown sugar, stirring constantly until the sugar is melted and incorporated into the butter. Add the vanilla and water, stirring to blend well. Remove from the heat.
12. Create the Glaze by stirring confectioners sugar and heavy cream together, adjusting the amount of cream to create the desired consistency.
13. When the cake is done, remove it from the oven and allow it to cool in the pan for 15 to 20 minutes.
14. When the cake has cooled, use a skewer to thoroughly poke holes in the top of the Pumpkin Spice Bundt Cake. When you are done, slowly drizzle the Vanilla Butter Sauce over the top of the cake, allowing the sauce to soak into the cake until it is all gone.
15. Once the cake has thoroughly absorbed the Vanilla Butter Sauce, carefully turn the cake upside down and remove it from the Bundt pan and allowing it to cool on a wire rack.
16. When the cake is completely cool, place it on a platter and drizzle it with Glaze.
Now you’re ready to cut and serve the cake. Why not enhance the mood with these DIY Pumpkin Spice Candles – one of the many creative projects you’ll find at For.Rent.Com?
This article was originally published at ForRent.Com.
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Wow. This does look so good! And informative. Thanks for linking at The Fabulous Fall Party. I left you a message when I linked my lastest book review about linking your parties beginning the 28th. You can link your posts and parties.
Have a great week.
This looks absolutely delicious! I love pumpkin desserts in the fall! Thanks for sharing at #SmallVictories linkup!
Your cake looks moist and delicious!
Yum. I love bundt cakes. Thanks for sharing with us all.
As a dessert lover, I’m in heaven! I can’t wait to make this yummy Pumpkin Spice Bundt Cake With Vanilla Butter Sauce. I always enjoyed my mother’s homemade bundt cakes as a child. I’m so glad you shared your healthy and delicious recipe at the Plant-based Potluck Party. I’m pinning and sharing.
Ramona, this is such a stunning cake, a real centerpiece for any Thanksgiving celebration! Love all the flavours in it and that it’s got real pumpkin too. If you have time to share it at Hearth and Soul I’d be so grateful!
What a fantastic fall recipe idea! I love holiday recipes! If you want a fantastic Thanksgiving dessert recipe check out my blog hop selection for this week; Mascarpone Sweet Potato Pie! It is amazing!
This looks delicious! I’ll be making it this weekend! Thank you for the recipe!
Ingrid
http://www.fabulousandfunlife.blogspot.com.au
I love pumpkin! Ideally, I would have grown my own, but they just wouldn’t grow this year. This would be wonderful to make for a fall gathering!
This looks so amazing!! I wish I could stick a fork right through the screen!
Thank you so much Julie – hope you have a chance to make it, it is absolutely scrumptious! 🙂
I know this is delicious and I could swim in that Glazed Butter Sauce!
This looks absolutely amazing! I will have to try this recipe!
Now I simply love cake.. and I love pumpkin! So of course I must save this to make. Thank you!
This Pumpkin Spice Bundt Cake will be delicious! Thanks so much for sharing with us at Full Plate Thursday and don’t forget to bring your Cookie Recipes to the Holiday Cookie Exchange Link Party!
Miz Helen
We sure have enjoyed featuring your post on our Top Ten for Full Plate Thursday, 408! Thanks so much for sharing your talent with us and hope to see you again real soon!
Miz Helen
Thank you SO very much, Miz Helen – you just made my day! 🙂
This wonderful Bundt cake looks like an evergreen popular post. We will feature it on the next Blogger’s Pit Stop.
Kathleen
I couldn’t agree with you more! I may all my pumpkin recipes using fresh puree that I made from pumpkins. I freeze a few bags for later and then use the rest now. Sipping on a pumpkin spice latte I made right now. I really like this recipe, saving it because I want to try it later.
This looks and sounds so delicious!! I’d be honored if you shared it at our What’s for Dinner party!
That sounds, and looks, amazing! A wonderful treat.
I’m so excited you shared this at our party. It sounds as good as it looks! Pinned! Thanks for sharing at the What’s for dinner party! Have a wonderful week – hope to see you next Sunday!
I love trying new pumpkin recipes! This one sounds delicious, and I can hardly wait to try it! Pinned.
This looks delicious and an ideal recipe to use as I have a new bundt tin 🙂
Thanks for the festive fall/Thanksgiving cake recipe. I love pumpkin spice desserts! Have a blessed Thanksgiving, Ramona!
We just made this last night and it is SO good! 🙂
Happy Thanksgiving Cathy – have a blessed weekend! 🙂
Oh man!! This looks so delicious and flavorful!! Those are some perfect taters!! Thanks for sharing at My Big Fat Menopausal Life’s Share the Wealth Party!
I’d love it if you shared these at the Lazy Gastronome’s What’s for Dinner party!
Have a fabulous week and Happy Thanksgiving!
Looks delicious … especially with that glaze!
Printing this off…it looks absolutely delish!
Hope you enjoy the recipe Penny – it’s one of my Fall Faves! 🙂
Oh my! This looks delicious!
I have pinned this recipe as I am gonna try and rework this to GF and subbing the pumpkin with …??? not sure as yet, but I love to experiment so will see what happens
Thank you for sharing your links with us at #285 SSPS Linky. See you again next week.
Thanks so much for pining Esme – this is truly one of my seasonal favorites!