A moist pumpkin bundt cake, baked with a cheesecake layers and drizzled with browned butter frosting.
It’s November. I’m trying to see the positives in a month that’s brown and dark. The only benefit I’m seeing as I drive home from work in the dark, is the fact that December is right around the corner and that means our baby is closer than ever.
Why do the 9 months of pregnancy take longer than any I’ve experienced before? These 40 weeks are dragging by and to make matters worse, I’ve already started counting down by days – 44 to go. Basically, the countdown has reached a point where I think it’s counter-productive and time is dragging more than ever.
But back to the positives of November, it’s also a month full of exciting events that hopefully will make the time go faster. Events like showers, and visits from family, and cozy evenings for baking, and Thanksgiving! My recipe list for Thanksgiving is about 20 recipes too long (and they may all be desserts), but this Pumpkin Bundt Cake with a cream cheese layer and browned butter frosting is on the absolute must make list. It simple, but impressive and as another plus, it will feed a crowd.
Adapted from Taste of Home’s Moist Pumpkin Bundt Cake.
Here are another two of my favorite Thanksgiving desserts:
Pumpkin Cheesecake Pie with Pecan Streusel
Salted Caramel Pumpkin Cheesecake
Medha @ Whisk & Shout says
That cheesecake- like swirl looks to DIE for 🙂
Tonya Hartley says
Hi there,
For this recipe, what kind of oil did you use? Vegetable oil? Thanks!
Mallory says
Yes, canola oil I believe.
Leighanne Smith says
Made this for a family Thanksgiving gathering and it was the talk of the dessert table!
Mallory says
Glad you love it!