Pumpkin Churro Cake

Pumpkin season is still going strong. There are so many good recipes out there and so little time to enjoy them all. I have really been trying my best to accentuate the pumpkin this season too, but there is just no way I can sample all the good pumpkin ideas in just one season. My latest pumpkin recipe once again comes from not one, but two of our very own. I got the idea for my pumpkin churro cake from both My Meals On Wheels at https://beatcancer2010.wordpress.com/ and from Frances at https://beadyarnspatula.com/. Thank you both so much. This cake was a huge success and disappeared in minutes. Of course I made the cake in my own way, but I was most definitely inspired by Frances’ wonderful recipe.

Pumpkin Churro Cake

I started off with a pumpkin cake mix, and then added to it to make it even better. I followed the directions (I know, a novel concept for me), for the cake, but added the pumpkin pie spice for the inside swirl and the coating on the outside of the cake.

Pumpkin Pie Spice Swirl

1/2 cup packed brown sugar

2 tsp pumpkin pie spice

1 tsp cinnamon

1/8 tsp nutmeg

Combine everything together and set aside until ready to use.

Preheat the oven to 350* F or 180*C.

Spray a bundt pan with cooking spray, then firmly pat some of the pumpkin pie swirl around the bottom and sides of the pan as well.

Make your pumpkin cake according to the directions. Spoon half of the mixture evenly into the prepared pan. Add about half of the remaining pumpkin pie swirl on top of the cake batter. Add the remaining batter on top. Bake for abut 1 hour, or until the cake is golden brown and a toothpick comes out clean when inserted in the middle.

Allow the cake to cool completely before removing it from the pan. Add the remaining pumpkin pie swirl to the sides of the cake by slightly patting it onto the sides with your hands. Then let the feasting begin.

Have a great day and spice it up with as much pumpkin as you can. Stay safe, stay warm and stay well Everyone. ‘Til next time.