It’s pumpkin spice everything season. ~Unknown
If you really want to make an impression this fall, serve this delicious and moist cake to your guests! But first, let them see it. Doesn’t it look yummy!
Before you get started, drain the can of pumpkin on your countertop with two paper towels under it.
Cover with two paper towels and let set for approximately 10 minutes. In the meantime, grease and flour your bundt pan.
It’s amazing to see how much extra moisture is removed, once you scrape the pumpkin from the paper towels.
Combine the flour mixture and put aside until needed.
Add the sugars and butter to a large bowl and beat until well blended.
Add the eggs, one at a time, beating well after each. Beat in the pumpkin and vanilla.
Ad the flour mixture and buttermilk alternately to the sugar.
Pour batter into your greased and floured bundt pan and bake for 55 minutes or until it’s done.
Make the brown buttered icing and drizzle over the cake.