Beautiful Presentation

What a lovely pumpkin spice cake!

We had a potluck at my husband’s work. While looking at the sign up sheet I noticed there were no desserts on this list. So I wanted something that would be quick and easy to make. I chose this recipe.

The cake ends up very moist. It was a little heavy on the nutmeg, I probably would have used a little less. The spice blend with the pumpkin puree gives the cake a very strong pumpkin spice flavor.

I opted not to use the nuts as I wasn’t sure if there were any allergies. I’m glad I didn’t use it. I think the nuts would have changed the overall feel of the cake.

The glaze was wonderful! It was very smooth and packed full of lemon!

The lemon glaze and the pumpkin cake mixed beautifully together. You get bit of lemon with each bite.

I used my fancy Bundt pan from Williams Sonoma. I love the pan because it gives you a fabulous presentation. It’s just a pain to clean. And, it is hard to grease because of all the grooves.

Thankfully I greased it well. The flour also helps. The cake came out of the pan perfectly.

Because of all the grooves, the lemon glaze filled each pocket nicely. It looked amazing!

PUMPKIN CAKE RING WITH LEMON GLAZE

1 Package Yellow Cake Mix

2 Teaspoons Cinnamon

1/2 Teaspoon Ginger

1/2 Teaspoon Nutmeg

2 Eggs

Water

1 Cup Solid Packed Pumpkin

1 Cup Finely Chopped Nuts (Optional)

LEMON GLAZE

1 Cup Confectioners’ Sugar

1 Lemon, Grated

1 Lemon, Juiced

Combine Cake Mix and spices in a bowl. Add eggs, Pumpkin and 1/2 of the water called for from the cake mix. Stir in nuts if using. Pour batter into a greased and floured Bundt pan. Bake in a 350 degree oven for 40 to 45 minutes. Cool 10 minutes, then remove from pan. Combine confections sugar with lemon rind and juice. Mix well. A small amount of cream can be added if needed to reach a creamy consistency.