What says fall more than pumpkin and spice?
This dessert evokes fall flavors.
Butter and flour a 12-cup Bundt pan.
Photo: José Picayo
In a bowl; whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
Using an electric mixer, beat butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes.
Beat in eggs, one at a time.
Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled).
Reduce mixer speed to low, gradually add the flour mixture, and then mix until just combined.
(Do not overmix.)
Let cool in the pan for 30 minutes, and then invert onto a wire rack to cool completely.
In a bowl, whisk powdered sugar and lemon juice until smooth.
Drizzle over the cake.
Let set before serving.
Chef’s Notes
No powdered sugar?
2,000 calories a day is used for general nutrition advice.
