“He’ll come here because I have the most sincere pumpkin patch and he respects sincerity.” – Linus Van Pelt
Pumpkin Bundt Cake With Whiskey Butter Sauce – Oh My! Moist, filled with great flavor and not too sweet. Just one more itsy bitsy piece, thanks.
Fresh Pumpkin is one of the things that makes this cake outstanding. That and the whiskey butter sauce soaked into every crack and cranny of this deliciously moist cake. I decided to go a little light on the spice to allow the rich flavor of the pumpkin (and whiskey) to shine through. If you like a cake with a little more spice feel free to double what’s listed.
Now for a cup of tea and another piece of this cake. Yum.
- I/2 cup butter
- 1/2 cup sour cream
- 4 eggs
- 2 cups sugar
- 2 cups fresh pumpkin or 1 15oz can pumpkin puree (not pie mix)
- 2 cups milk
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp cloves
- 1/4 cup melted butter
- 1/4 cup chopped walnuts
- Preheat oven to 350 degrees.
- Butter a large bundt pan generously.
- Melt butter and add to sour cream in large mixing bowl.
- Whisk eggs and stir into butter mixture.
- Add sugar and pumpkin, stir well.
- Combine flours, baking powder, baking soda, salt and spices into medium sized bowl.
- Add combined flour mixture and milk to the pumpkin mixture alternating flour and milk until thoroughly combined.
- Pour melted butter into bottom of well buttered bundt pan and sprinkle chopped walnuts evenly into bottom of the pan.
- Pour batter on top of the walnuts and butter. Bake in 350 degree oven for 55-60 minutes or until toothpick inserted remains clean when removed.
- Whiskey Butter Sauce.
- While cake is cooking, melt 1/4 cup butter in small pan over low heat. Add 1/4 cup brown sugar and stir constantly until sugar is melted and incorporated into the butter. Add 1/4 cup Whiskey. Stir to blend well. Remove from heat and allow to cool.
- Once cake is done, remove from oven and allow to cool for 5 minutes. Carefully turn cake onto platter and allow to cool for another 15 minutes.
- After cooled use small skewer to poke holes into all areas of the top of the pumpkin bundt cake. Spoon Whiskey sauce over cake slowly allowing whiskey sauce to soak into cake until sauce is gone.
- A couple notes about this cake. Fresh pumpkin can vary in texture related to the amount of liquid remaining in the puree. Adjust the milk when mixing accordingly. The batter should be somewhat thick, but if it is too dry after adding the 2 cups feel free to add a bit more. Conversely, while mixing the flour and milk into the batter, if the batter seems fairly runny, hold off on some of the milk to keep the batter from becoming to runny.
Pumpkin Bundt Cake with Whiskey Butter Sauce shared with:
2 Crochet Hooks: Retro Re-pin Party *My Paper Craze: Creative Spark
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I’m 1st going to feezee my own puree. Next.going to make this cake.. Then next summer I’m going to start canning
That’s wonderful. I did a batch of puree yesterday and am enjoying homemade a homemade pumpkin spice latte this morning. When you start up your canning feel free to come by if I can help in any way.
Blessings,
Shari
Thanks so much for linking up to my Thanksgiving link-up. It looks great and I pinned it.
Thank you, I appreciate you sharing! Have a great week.
Shari,
I love all the spices in pumpkin cakes and this one looks like it is full of spices. I am sure it will fill your house with the wonderful smells of Fall. I love it! Yesterday, it was in the low 90’s here. Today, it will be around 78. YES! YES! I am ready for my coffee and this Pumpkin cake. YUM!
Blessings,
Diane Roark
It has been slowly cooling down here too, at night the temperature has been dropping into the 40’s. I am excited for fall, but bummed most of my tomatoes will not be red before the frost kicks in. Oh well, that are a lot of things I can do with green tomatoes too. Have a great rest of your week friend.
Blessings,
Shari
This looks fabulous, Shari, like all of your recipes. Pinning to share and so I don’t lose track of it!
Gaye @CalmHealthySexy recently posted…Free Ebook – The Life You Really Want: 17 Ways to Live Calmer, Healthier and Sexier – Starting Today
Thanks Gaye. It has been awhile since I have made this cake. It’s about that time to make it again. I love fall!
My cousin has a pumpkin patch so every year I get more than my fair share. He does a carving party for the kids and I get buckets and buckets of seeds to roast and can. I use them for gift baskets. I have pinned this recipe. I am always looking for new ideas and a pumpkin cake with whiskey glaze is right up my alley.
Chrystal @ YUM eating recently posted…The Yuck Stops Here {24} #stoptheyuck
I started growing my own pumpkins several years ago. The first time I did I had so many pumpkins I didn’t know what to do with them all. We had pumpkins everywhere. Each year I have scaled down my patch. This year I grew just 2 vines and have 4 nice sized pumpkins. Perfect for our family and putting away for the season.
What a decadent creative pumpkin treat 🙂
Thanks Rebecca. I am sure you could convert this one to gluten free in no time! 🙂
Ok, you already (I think) know my weakness for pumpkin flavors this time of the year. So, of course, I totally want to try this cake now, because right up my pumpkin loving alley! Thanks for sharing and totally pinned plus tweeted, too 🙂
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Thanks Janine, You rock!
This cake looks amazing, makes me want to reach in and grab some to go with my coffee right now…at 5 am. 🙂 Definitely a recipe I will try! Thank you.
I am going to making this one again very soon too. Pumpkin roasting is right around the corner!