This pumpkin cake is a delicious way to welcome Fall! Buttermilk gives the cake a delightful texture. Baked in a tube pan, this is a beautiful cake! Enjoy!
2 Cups sugar
1 Cup canola oil
1 Cup buttermilk*
1- 15 ounce can pumpkin
2-⅓ Cups all purpose flour
2 Teaspoons baking soda
2 Teaspoons cinnamon
1 Teaspoon cloves
½ Teaspoon salt
½ Teaspoon nutmeg
1 Box powdered sugar
½ Cup (1 stick) unsalted butter
¼ Teaspoon salt
½ Teaspoon cinnamon
¼ Cup milk
½ Cup chopped pecans
*I love the texture buttermilk gives to this Old Fashioned Pumpkin Cake. If you don't have buttermilk on hand, you can substitute with lemon and milk. Take 1 Tablespoon lemon juice, add enough milk to measure 1 cup. Let sit for 2 minutes. There you go!
ENJOY! - The Recipe Wench
Preheat oven to 350ºF and spray bundt pan with nonstick cooking spray.
Mix buttermilk, eggs, sugar, oil and pumpkin until well combined.
Whisk together flour, baking soda, salt and spices and combine with buttermilk mixture until smooth.
Pour into prepared bundt pan and bake for about 45-60 minutes, or until toothpick inserted in middle of cake comes out clean.
Allow cake to cool 10-15 minutes in pan then remove and allow to cool completely on wire rack.
To make frosting, cream together all frosting ingredients, except for pecans.
Mix until smooth.
Spread on cooled cake and top with chopped pecans.