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Pumpkin bundt cake Add to ...

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1 package (2-layer size) golden cake mix with pudding added

1 tbsp. cinnamon

3 eggs

1/2 cup water

1/3 cup salad oil

1 cup canned pumpkin

2/3 cup raisins

1/3 cup chopped nuts

2 tsps. flour

Fiesta icing (below)

Fiesta Icing

6 tbsps. butter or margarine (room temperature)

4 cups sifted icing sugar

1/4 cup rum

Pinch of salt

2 to 4 tbsps. milk

Pinch of grated nutmeg


In large mixer bowl combine cake mix and cinnamon. Add eggs, water, oil and pumpkin and beat according to package directions. Toss raisins and nuts with flour and stir into batter. Turn into well greased and floured 9-cup bundt pan (or 9-inch angel cake pan). Bake at 350 F. for about 35 to 40 minutes, until cake tests done. Cool. Turn cake out on serving plate and centre with a small bowl of the icing.

Slice cake and spread side of each slice with the icing. For the cottage, put cake back in its pan to carry and take the icing in a jar.

Cream butter and blend in about 1 cup of the icing sugar. Alternately beat in rum and remaining icing sugar. Add salt, then beat in enough milk to make a mixture of about the consistency of whipped cream. Beat in nutmeg. Makes a generous amount of icing - halve if preferred.

If desired, replace rum with milk and flavor the icing with rum extract.

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