Pumpkin Spice Cake

I forgot how much I love bundt cakes. I'm stoked that this recipe only used up half of my can of pumpkin, so I can use the rest on something else. Like pumpkin ginger pancakes. Hurray for fall treats!

Pumpkin Spice Cake
Ingredients:

• 1/2 cup (1 stick) melted unsalted butter
• 1 tablespoon butter for pan
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon pumpkin-pie spice
• 2 large eggs
• 1 1/2 cups sugar
• 15 oz pumpkin puree (make sure you get pure pumpkin and not pumpkin pie filling)

Directions:

1. Preheat oven to 350 degrees F
2. Spread tablespoon of butter all over pan then coat with a thin layer of flour
3. In a medium bowl, sift together flour, baking powder, salt, and pumpkin-pie spice
4. In a mixing bowl, mix together melted butter, sugar, eggs, and pumpkin puree
5. Slowly add dry ingredients to wet mixture
6. After full combined, pour batter into prepared pan
7. Bake for 45-50 minutes

I had butter cream frosting left over that I had made about a week ago that I added 3 tablespoons of honey to, melted slightly, then poured over the warm cake after I turned it out of the pan. YUM.