A deliciously moist pumpkin cake that’s full of warm spices and free of dairy, eggs, and refined sugar. Includes a gluten-free variation as well!
Nothing screams fall time like PUMPKIN! It’s one of those flavors you either love or hate, and I just happen to be one of those people who are pumpkin obsessed! Once September rolls around, I can’t get enough of the fruit, whether it be in the form of pie, pancakes, bread, coffee, or cake.
When it comes to cake, I tend to favor a good loaf or bundt cake drizzled with a simple glaze. I like that they’re delicious and not piled high with loads of frosting. As I’m that girl who scoops the mound of frosting off just to get to the cake part anyway, a little glaze adds just the right amount of sweetness for me.
My grandma used to make bundt cakes with whatever box cake mix she had picked up from the store. Sometimes it was yellow cake or maybe lemon, but it didn’t matter, it was made with love and always delicious. I remember peeking into the oven every few minutes to see if it had finished baking. When it was finally finished, she’d take it out and whip up a quick powdered sugar glaze to top it with while it cooled in the pan.
She’d then flip the cake out onto a plate and amidst the steam rising from the heat, drizzle the glaze over top. I’d pour a glass of milk to go with my warm slice and savor each little bite.
After my grandma passed, I got some of her bakeware, including her bundt pan. Each time I make a cake I think of those times we spent baking in the kitchen.
Gosh, I miss her so much. 🙁
I have many fond memories of cooking & baking with my grandma and I hope my kids and future grandkids can say the same about me one day too!
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