I love this autumn cake! This moist and perfectly spiced pumpkin bundt cake recipe is my go-to dessert for the entire fall ...

This cake is based on a super moist cake mix pack, canned pumpkin pure, pumpkin spices, and a drizzle of caramel—or pumpkin ...

Using sour cream alongside the milk in the recipe helps bump up the fat content in the cake, resulting in a richer, more moist crumb. If you prefer a more subtly-flavored cake, skip the pumpkin ...

And while we love a good homemade pumpkin pie, it’s also nice to have something different at our holiday tables. Martha ...

The pumpkin cake is super simple — all you need are two bowls and a whisk. The cake is oil-based, so it stays very moist. It is flavored with pumpkin pie spice, which is a mixture of autumn’s ...

With its classic autumn flavour, this pumpkin cake looks just like a pumpkin! Add spices and cider and you're on to a winner. For this recipe you will need a small bundt tin 21cm/8¼in in diameter.

As the holiday season is fast approaching, I wanted to share one of my favorite recipes. My family cannot get enough of this ...

Embrace pumpkin season ... minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached.

A moist dense cake that keeps well in an airtight cake tin. Keep some cooked and mashed pumpkin in the freezer for this recipe. Defrost and bring to room temperature before using. Cake can be made ...