Q: <strong>Does this Pumpkin Bundt Cake need Refrigeration?</strong>

No, this cake is fine to leave a room temperature for 2-3 days in an airtight container or under a cake dome. You can then move it to the refrigerator for freshness for a bit longer.

Q: <strong>Can Pumpkin Pie Filling be used in this Cake Recipe?</strong>

The canned pumpkin that this recipe calls for is simply a pumpkin puree . It should be 100% pumpkin. (We most often use Libby's brand but there are several good options). We have not used Pumpkin Pie Filling in our recipe, but it contains additional sugar and spices that may alter the outcome of the recipe.

Question 1

Does this Pumpkin Bundt Cake need Refrigeration?

Accepted Answer

No, this cake is fine to leave a room temperature for 2-3 days in an airtight container or under a cake dome. You can then move it to the refrigerator for freshness for a bit longer.

Question 2

Can this cake be frozen?

Accepted Answer

Yes, just as with most of our cakes (from pineapple pound cake to sour cream pound cake, strawberry pound cake and more), this cake freezes beautifully.

After baking, cool the bundt cake until slightly warm (or room temperature). Then, wrap tightly with plastic wrap followed by foil. freeze for up to three months!

Unlike our layer cake recipes, pound cakes and bundt cakes take longer to thaw because they are so large and thick. For this reason, it is best to move the wrapped cake from the freezer to the refrigerator the day before you need it. Then, the next morning, move to the kitchen counter to continue thawing.

Question 3

Can Pumpkin Pie Filling be used in this Cake Recipe?

Accepted Answer

The canned pumpkin that this recipe calls for is simply a pumpkin puree. It should be 100% pumpkin. (We most often use Libby's brand but there are several good options).

We have not used Pumpkin Pie Filling in our recipe, but it contains additional sugar and spices that may alter the outcome of the recipe.

Question 4

What is the purpose of Cake Flour in this recipe?

Accepted Answer

Many of our favorite cake recipes (from lemon cake to yellow cake and more) call for cake flour. Cake flour has a lower protein content than all purpose flour, and for this reason, the batter develops less gluten. The results is a softer, more tender cake.

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