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Pumpkin Cake II
This was an easy, tasty recipe. I followed some of the other reviewers and used 2/3 cup sugar, 1 15-oz can of pumpkin, 1/4 cup milk instead of water, and added 1/2 tsp nutmeg. I live at high altitude, so I added a scant 1/4 cup flour and baked the cake in a heavy-gauge Bundt pan at 350 degrees for about 30-35 minutes. A dusting of confectioners' sugar is all you need, but the cream cheese glaze or a caramel glaze would go well too!
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Reviewed On:
Jan. 9, 2012
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