Halloween is right around the corner which means it’s pumpkin season! Everywhere you go, there are pumpkins…from supermarkets to restaurants and even as decorations on sidewalks and windows. Pumpkin is such a versatile ingredient and is perfect for delicious soups, cakes, pies and even pastas. On the sweet side, most people immediately think of pumpkin pie because it’s synonymous with Thanksgiving. However, if you are looking for something a little different this year, give pumpkin spice cake a try.
. I adapted this recipe from Martha Stewart.com and added a yummy Amaretto glaze. I have been making it for years now and guarantee your guests will love it!
You can bake it in a bundt cake pan or in my case, I decided to make individual mini bundt cakes for a dinner party. Bring on the Pumpcake!
Pumpkin Spice Cake with Amaretto Glaze
2 1/2 cups of all purpose flour
2 teaspoons baking soda
1/2 teaspoon of salt
1 tablespoon pumpkin pie spice
1 stick butter, softened not melted
1 cup packed dark brown sugar
3/4 cup granulated sugar
1 can of pumpkin puree
1 teaspoon vanilla
Preheat oven to 350 degrees.
Combine the dry ingredients (flour, baking soda, salt, and pumpkin pie spice) in a container. Set aside. In a large bowl, beat the sugar and butter until creamy. Add the eggs, one at a time. Mix in the pumpkin puree and vanilla until you have a smooth batter.
Add the batter to greased/floured bundt cake pan. Place in the over for 40 minutes or until you insert a knife in the center and it comes out clean. After you take it out of the oven, let it sit for 10 minutes and then flip onto a cooling rack.
Once cooled, pour glaze on top*
*To make the glaze, mix 1 teaspoon of melted butter, 1 1/2 cups of confectioner’s sugar, 1 tablespoon of amaretto and 2 tablespoons of milk. If you want a thinner consistency add another 1/2-1 tablespoon of milk. Mix well and drizzle over cool cake.