Renny's Recipes: Nutty Pumpkin Cake

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If you are thinking, "what? Pumpkin? In MAY?!?!?!" Then clearly, you don't know me. Yes, pumpkin, in May, because why not? Pumpkin is too good to be confined to one season, pumpkin should be consumed all year long.

A few weeks back a woman I go to church with let several people in our ward (congregation) know that she had several CASES of pumpkin. Yes, cases. Her neighbor has a job at the nearby air force base. He is somehow involved in the stocking of the commissariat, which results in her being the recipient of extra supplies.

Well of course, I jumped on the chance to get some free pumpkin.

The back of our truck, loaded up with all the pumpkin I took.

Now, my husband definitely thinks I have a problem and need to go to Pumpkin Lovers Anonymous. I have no regrets. Well, armed with all of this pumpkin I needed to bake a cake for someone recently and I thought, a pumpkin bundt cake would be perfect. All I have to say is, I was not wrong. You are going to love this cake. You will love it in May like you will love it in September, October, and November. In fact, I believe you will love it in any month you choose to eat it.

There is something so elegant about Bundt cakes. I mean, they come out with a design with no real effort on your part. Just pour the batter into the Bundt pan and voila, you will have yourself a pretty looking cake!

Of course, pumpkin cake calls for cream cheese frosting. The frosting and the chopped walnuts are what put this cake over the top! Normally I am not a fan of nuts in my dessert. You could leave the walnuts  out and be totally okay. However, I used candied walnuts, and the crunch is just perfect.

​So, summertime is upon us. You know you have a BBQ to go to and you volunteered to bring dessert. Bring this cake. You will not regret it. I promise you.