Every year I get super excited because I love everything about autumn. Just one of the things I love about fall is pumpkins! Yes, I admit it. I am a lover of all things pumpkin! Therefore today’s recipe for Easy Pumpkin Bundt Cake should come as no surprise to anyone. I love adding yet another pumpkin recipe to our pumpkin repertoire. 🙂
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While growing up on a farm, the harvest season was always a busy, yet productive time. Having harvested crops in the bins or at the elevator meant another farming season had come and gone. The cold winter months were for rest and a time to gear up for the next spring planting season.
The growing season also meant that we had plenty of fresh fruits and vegetables, not to mention plenty of pecans and walnuts! Every spring Mom would always plant several hills of Connecticut Field pumpkin seeds and taught me how to make Fried Pumpkin Blossoms. My whole family LOVES fried pumpkin blossoms because they taste almost identical to fried wild morel mushrooms!
Now let’s talk about this Easy Pumpkin Bundt Cake.
This pumpkin bundt cake recipe can easily be modified to be gluten-free. Therefore it is a splendid option for anyone on a gluten-free diet. The cake is just a little denser than when using wheat flour, although no one will probably ever be able to tell the difference.
Don’t you just love a great pumpkin recipe?
I know I sure do!
Happy fall yall!
Disclaimer: Manufacturer’s formulations and policies for gluten-free products may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
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