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!!