Rating: 3 stars
1457 Ratings
  • 5 star values: 290
  • 4 star values: 204
  • 3 star values: 225
  • 2 star values: 521
  • 1 star values: 217
Sara Quessenberry

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Credit: José Picayo

Recipe Summary

hands-on:
20 mins
total:
4 hrs
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.

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  • In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

  • Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).

  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.

  • In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.

Nutrition Facts

453 calories; fat 17g; saturated fat 10g; cholesterol 94mg; sodium 256mg; protein 6g; carbohydrates 71g; sugars 43g; fiber 3g; iron 2mg; calcium 65mg.
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