I added all the dry ingredients together
And then I added the wet ingredients, including the "rare" Libby Pumpkin Mix. The rumor of the pumpkin shortage in stores seems to have become a reality where I live. Two of our big grocery chains are out of pumpkin and not sure when they are getting more. But Mom and I stocked up at Lucky's and Wal-Mart!
Mixed all together...such a pretty color. I would definitely do this color as a wall color in my bedroom!
Fresh out of the oven! I wish I could add smell to a blog! It was amazing!
And then out of the bundt pan, onto the cake platter, sprinkled with powdered sugar, served warm!!
It is so amazingly good! On the higer point end of weight watchers, but one slice is enough satsifaction!
I don't want to brag...okay maybe I do...I am enjoying a delcious slice of pumpkin spice cake as I am typing right now! I just want a pumpkin spice latte, which can be arranged and this cake and I couldn't be happier!
Recipe:
Ingrredients
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1/2 cup canola oil
1/2 cup fat-free milk
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
3/4 cup confectioners' sugar
Directions:
1. Preheat oven to 375 degrees F. Spray a 10 inch Bundt pan with nonstick spray, then lightly dust it with flour.
2. In a large bowl, combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt. In another bowl, combine the eggs, oil, milk, pumpkin puree, and vanilla. Add the egg mixture to the flour mixture; stir until just blended.
3. Pour the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan on a rack 15 minutes; remove from the pan and cool on the rack 30 minutes longer.
4. Sprinkle with confectioner's sugar.
Recipe:
Ingrredients
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1/2 cup canola oil
1/2 cup fat-free milk
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
3/4 cup confectioners' sugar
Directions:
1. Preheat oven to 375 degrees F. Spray a 10 inch Bundt pan with nonstick spray, then lightly dust it with flour.
2. In a large bowl, combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt. In another bowl, combine the eggs, oil, milk, pumpkin puree, and vanilla. Add the egg mixture to the flour mixture; stir until just blended.
3. Pour the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan on a rack 15 minutes; remove from the pan and cool on the rack 30 minutes longer.
4. Sprinkle with confectioner's sugar.
3 comments:
I just had to leave a comment on your blog because we have SUCH similar blog names--two great minds think alike apparently :-)
YUMMMMMMM! Thanks for this recipe - it looks fantsatic!
You are very welcome :-)
I actually just made this again this past weekend and brought it into work! HUGE SUCCESS!! :-) Hope you like it as much as I do!
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