The day that I heard there was going to be another pumpkin shortage this season, I ran to the grocery store and bought several cans of pumpkin to cook with. Call me crazy, but I couldn’t beat the thought of not working with pumpkin this season. It’s one of my favorite things to eat in the fall.
Really, can you blame me?
This cake is a great way to celebrate pumpkin this fall. With a moist crumb and a spiced icing drizzled all over, it’s an ideal after-dinner treat. And the flavor? It’s like if pumpkin pie and a perfect white cake had little cake babies that closely resembled the pie with the texture of cake.
Don’t let the longer ingredients list fool you: this is an easy cake to make and when you butter the bundt pan well, the cake just slips right on out. Easy. And if you are into cooking with your kids, this is a great recipe to do so with. My kids took care of the measuring and mixing of the dry ingredients (with supervision of course). They also could have (but didn’t this time) helped ice the cake too.
It warmed my heart to have the kids back in the kitchen to bake this cake with me. For a little while, Will and Paige just weren’t into cooking with me. The sound of chairs being dragged across the floor were silenced and replaced with the sounds of playing with Legos or games of imagination. While I missed their help, it was fine and I loved that they created all sorts of imaginative scenarios. I might have even grown semi-used to being solo in the kitchen again. But now all of a sudden, they’re back and more into it then ever — and I love it. Maybe it’s fall? Or maybe they missed it too? I don’t know, but I am happy to have them back at the counter with me.