Wondering what to do with that other half of a cooked pumpkin? I came up with this pumpkin date bundt cake a few days ago. It’s the perfect treat to go with a cup of coffee or hot tea.
(One half of a pie pumpkin yields approximately 1.5 – 2 cups of puree, which is about the same as a 15 oz can.)
Pumpkin Date Bundt Cake
1/2 c. butter, melted
1/2 c. oil (I used coconut, but any kind other than olive would be fine)
1 1/2 c. sugar
1 tsp. vanilla extract
1 1/2 c. fresh pumpkin puree (or 1-15 oz. can)
2 1/2 c. flour (I used white whole wheat)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. chopped dates (or raisins, or chocolate chips, or nuts, or nothing at all!)
Cinnamon Cream Cheese Icing:
3 T. butter, softened
3 oz. cream cheese, softened
1 1/2 c. powdered sugar
1/2 tsp. cinnamon
Preheat oven to 350. Cream butter, oil and sugar in large mixing bowl. Add eggs and vanilla; mix well. Stir in pumpkin puree. Combine flour, baking soda, spices and salt; add to creamed mixture. Stir in dates. Sprinkle a small handful of sugar into greased bundt pan (to get a nice crunchy crust on the cake); pour in batter. Bake at 350 for approximately one hour. Let cake cool in pan 10 minutes then turn onto serving platter. Allow to cool completely before icing.
To make icing: Combine butter and cream cheese; mix until smooth. Add powdered sugar and cinnamon and mix well. If too thin, add more powdered sugar one tablespoon at a time. If too thick, add milk one teaspoon at a time.