The cake took a bit longer that expected at least 20 - 30 min more due to subbing out the bundt pan for a springform. It was a good option as the batter was perfectly contained though it did rise above the edges in the oven but I think that I would like to invest in a proper bundt cake form. I first found this pudding pie recipe that sounded absolutely sinful with airy light layers on creamy mouse but in the end the cake won out with my friends. If I and lucky enough to find more cans of pumpkin you know what I will be doing later!
Best Pumpkin (bundt) cake recipe taken from Whippedtheblog.com
2 sticks unsalted butter - softened (do not microwave as that melts butter)
1 1/4 c sugar
3 eggs
2 1/4 c AP flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp allspice
1/2 tsp salt
15 oz can pumpkin
3/4 c well shaken buttermilk
1 tsp vanilla
for glaze:
1 c powdered sugar
2 tbsp melted butter
3 tbsp butter milk
1) Mix together all dry ingredients (flour, baking power, baking soda and spices) in one bowl and wet ingredients in another (pumpkin, buttermilk and vanilla)
2) In a third bowl, cream sugar and butter for 3 -5 min until fluffy
3) Add each egg separately and beat for 1 min in between
4) Alternate additions of dry and wet ingredients - starting and ending with dry (I did 4 dry and 3 wet additions)
5) Pour batter into a buttered and floured pan and place in 350F oven for 75 min (I used a springform pan but this was originally created for a bundt pan cooking time is 45 min if you use a bundt)- test with a toothpick in the center
6) Allow to completely cool
7) Make icing by whisking together glaze ingredients until smooth
