Recipe: Pumpkin Dessert Ring

One of my favorite fall recipes is this Pumpkin Dessert Ring!

When I was a dental hygienist a friend of mine shared several recipes with me as a bridal shower gift. I tucked those recipes away, and didn’t try them for years. Once we tried the pumpkin dessert ring, everyone LOVED it and it’s become a staple in our home this time of year!!

 

PUMPKIN CAKE INGREDIENTS

  • 1 2/3 cup flour

  • 1 1/2 cup sugar

  • 1/4 teaspoon baking powder

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon cloves

  • 1/4 teaspoon nutmeg

  • 1/3 cup canola oil (I used to use Crisco)

  • 1/3 cup water

  • 1/3 cup nuts

  • 2/3 cup raisins

  • 1 cup pumpkin puree (canned)

  • 1 egg


CAKE INSTRUCTIONS

Combine “wet” ingredients first

Add spices to flour & stir.

Next blend into other ingredients. Beat on medium speed for 2 minutes.

Pour into greased ring or bundt mold (or 9x9 pan).

Bake at 350°F for 40-45 minutes.

Cool 10 minutes and remove from pan.

Serve warm topped with butter sauce & whipped cream.


BUTTER SAUCE INGREDIENTS - this sauce makes it!!

1 cup sugar

1/2 cup butter

1/2 cup heavy cream

1 teaspoon vanilla


BUTTER SAUCE INSTRUCTIONS

Bring to a boil and cook until slightly thickened. Serve warm. Can refrigerate, keeps well.

 
 

I often love to bake a treat to bring to my husband and son’s office to share. I dropped one of these off this week, and here’s the photo they sent me with the text, “pumpkin bread was a hit!!”

This is also a great “company dessert” for having friends or family over, Thanksgiving, Friendsgiving, or a Fall Harvest Party!

ENJOY!!

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