Pumpkin Swirl Bundt Cake

It's the most wonderful time of the year!

Cooking pumpkin goodies in October brings me such joy, and I couldn't wait to create adorable little swirled cakes in a fabulous Nordic Ware Heritage Bundt pan I recently picked up. The structured folds of the cake allow for just the right amount of frosting or glaze to nestle into nooks, and these sweet treats have admittedly made for the perfect breakfast pick-me-up for me this week!

Pumpkin Swirl Bundt Cake

2 ¼ c all-purpose flour
2 ½ tsp baking powder
2 tsp ground cinnamon
¼ tsp salt
1 c packed brown sugar
¼ c butter, softened
1 tsp vanilla extract
2 large eggs
15 oz pumpkin puree
cooking spray

Preheat oven to 350 degrees.

Sift dry ingredients together in a large bowl.

In a standing mixer, combine brown sugar, butter and vanilla until well incorporated. Add eggs one at a time, followed by pumpkin. Fold in flour mixture.

Prepare baking tin with cooking spray and fill molds accordingly. Bake for 25 minutes, or until a wooden pick inserted into the cake comes out clean. Flip cakes out on wire rack to cool.

Frost or glaze cakes as desired.

Dress: Vixen by Micheline Pitt Ben Cooper Trick R Treat Sweetheart Dress
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony