A post or two ago I shared with you the wonderful weekend we spent with Garlon and Rupal in Indiana. Far be it from me to arrive there only with my appetite, so I made cake. Two cakes as a matter of fact. A Red Velvet that was baked in my beautiful swirly bundt pan and this Pumpkin Cream Cheese Bundt. There’s something about cream cheese and bundt cakes that thrills me to no end.
I found this recipe at Doughmesstic. The only changes I made was the addition of 2 ½ tsp pumpkin spice mix rather than the mixture of spices that Susan used. This little lovely was incredibly moist and it travels well. In case you’re wondering about the Red Velvet cake it didn’t make it to it’s photo shoot. Not because it didn’t turn out well. The kids cut into it and I was determined to take a picture later. So much for later!
Also today is the official launch of my second blog: Around My Table, please take a look see. Also like the page, subscribe to receive new posts and all that other good stuff. Thankum!!