cinnamon pumpkin bundt cake

pumpkin bundt 2

You may have noticed a few changes around here… if not, you might want to take a look around. Turns out that changing your site layout is harder than it seems… a bunch of my older posts are now, well let’s just say they are in need of some extra TLC. Moving things around a little bit, so I guess I apologize in the mean time until I get it all straightened out, or when I get tired and just switch back to the old format. Either one is equally likely, really.

pumpkin bundt 3

In the mean time, I’ve been needing pumpkin like woah. So I made this pumpkin bundt cake. I put cinnamon chips in half of the cake (I wasn’t sure if the BF would want them in there). So, I should say I put cinnamon chips in my half of the cake… I won’t tell you if I ate an entire half. AND YOU CAN’T MAKE ME!

What I will tell you is to please enjoy this cake with freshly-whipped creamcoffee-flavored whipped cream is especially delicious.

The cinnamon chip amount in the recipe is if you want to put them in the whole cake. Oh, and ignore that finger mark in the powdered sugar. It’s not really there. You’re just seeing things.

Cinnamon Pumpkin Bundt Cake

[ Printable Recipe ]

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 stick butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup cinnamon chips (optional, chocolate chips would also be delicious)
  • whipped cream, for serving
  1. Preheat oven to 350.
  2. Prepare your bundt pan with spray or butter (I like PAM for baking)
  3. In a large bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. In a separate mixing bowl, beat the butter and sugar together until creamy.
  5. Add the eggs, one at a time, and continue to mix until smooth.
  6. Turn the mixer to low and gradually add the pumpkin puree, scraping down the sides as necessary.
  7. Gradually add half of the flour mixture into the pumpkin mixture until just incorporated.
  8. Slowly pour in the milk and mixing on low until incorporated, then add in the rest of the flour mixture.
  9. Beat until fully mixed, scraping down the sides and making sure to get any flour that might be stuck at the bottom of the bowl and stir in cinnamon chips.
  10. Pour the batter into the prepared Bundt pan, smooth the top, then bake the cake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. This is exceptionally delicious when served with whipped cream.

3 thoughts on “cinnamon pumpkin bundt cake

  1. i LOVE the new layout!!!! i’m a font girl, so i especially like your ‘wee eats’ font. it looks great! and um…i feel like i’ve heard that, of all the cakes in the cake family, bundts travel the best, as they are the most durable AND aerodynamic. i’d like to test out this theory, so if you wouldn’t mind sending this entire thing (and by that i mean MINUS THE PIECE I KNOW YOU ATE), i won’t tell anyone about the finger mark. which IS there, but it doesn’t have to be, if you know what i mean. *cake extortion*

    in other news, do you know i’ve never used cinnamon chips before? NEVER. i so want to right now.

    • Cinnamon chips are AMAZING! Not so great on their own, but delicious inside of things. I had a hard time finding them (shocking, I know) when I needed them for a PW scone recipe, so now I buy a couple bags every time I see them… Ya know, in case of emergency? Lol

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