Just a note about making the cake. You need to let the pumpkin puree drain on some paper towels before adding it to the batter. Also, make sure you are using canned pumpkin and not pumpkin pie filling.
The cake is topped with a yummy buttermilk glaze. I was skeptical about it, but it turned out great. I think it would also be great on top of some cinnamon rolls. We served the cake with some whipped cream and pecans. Next time I plan on making some cinnamon ice cream to serve with it.
adapted from Cooking Light
- 1 (15-oz) can pumpkin
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1/2 cup butter, softened
- 4 eggs
- 1 tsp vanilla
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup fat-free buttermilk
- 1/3 cup fat-free buttermilk
- 1/4 cup granulated sugar
- 2 Tbsp butter
- 1/2 tsp pumpkin spice
- 1/2 tsp vanilla
- 2 tsp cornstarch
- 1/8 tsp baking soda
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.
Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
In the bowl of an electric mixer, beat granulated sugar, brown sugar, butter at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Add drained pumpkin and vanilla, mix well.
Combine flour, pumpkin spice, baking powder, baking soda and salt in a bowl. Add flour mixture and 3/4 cup buttermilk alternately to batter, beginning and ending with flour mixture. Spoon batter into prepared pan.
Bake for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
Combine all ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.
CONNECT WITH PLAIN CHICKEN