While bundt cakes can be a little intimidating because there’s a risk the cake might stick to the sides, I love making bundt cakes. They’re generally pretty easy but it’s still cake and therefore delicious.

While this recipe has a few extra steps it’s still easy and you start by mixing the pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla extract. Once it’s well blended then you’ll put all of your dry ingredients in the bowl and mix together. Next you’ll make the espresso filling and set it aside.

Be sure to spray your bundt pan really well (or use butter/flour) and then spoon half of the cake batter into the bundt pan. Smooth it out so it makes a nice layer and then add your espresso filling and top with the remaining cake batter. You’ll bake for about 50-60 minutes and I think mine took about the entire time. Do be sure to watch though because you don’t want to over bake and it can be hard with darker cakes like this to tell when they’re starting to burn.

Make the coffee rum glaze while the cake is in the oven. After the cake has cooled 15 minutes you’ll flip it out (hopefully all in one piece!) and then you can go ahead and brush it with the glaze.

All around this is a really simple but nice recipe. It tasted great and the pumpkin, espresso, and rum really complimented one another and while you could eat it anytime, it would be great during the fall with a nice cup of coffee or tea!

Baking Ease	10
Time Spent	10
Taste	10
Visual	10

Recipe Used: Pastry Affair