WALKER, Mich. (WZZM)- It's National Pumpkin Day amd we're celebrating with the help of Sweetie-licious Bakery Cafe. Founder Linda Hundt and her daugther Ellie Sutherland stop by and share the recipe for something you may want to try this fall season.

Sweetie-licious One Bowl Pumpkin Cider Cake

1 box of packaged Spice Cake Mix -good quality

2/3 cup granulated sugar

4 eggs

1/3 cup vegetable oil

1/4 cup apple cider

1/3 cup sour cream

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/8 tsp ground cloves

1 tsp ground ginger

1/8 tsp grated orange zest

1/8 tsp salt

1/2 cup to 1 cup of chopped dates in coated with flour- optional

Directions -

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray with baking oil, using a pastry brush to oil the entire Bundt pan, getting into all crevices. Lightly sprinkle with flour completely. Shake off excessive flour.
  • 2 In large bowl, beat eggs, then add rest of ingredients with electric mixer on low speed until moistened, then on high speed for two minutes. Divide batter equally among pan(s).
  • Bake 35 minutes, for small Bundt pans, or 50 minutes for larger Bundt pan, or until toothpick inserted in center comes out clean. Cool 5 minutes for small pans and 10 minutes for large pan. Invert pan(s) quickly, and remove cakes to cooling racks.
  • 3 Cool completely, about 30 minutes or more. Sprinkle with powdered sugar or drizzle with icing. Decorate as desired. Keep covered.
  • Adapted cake recipe from Bettycrocker.com
  • Cider Icing
  • 1 1/2 cups of powdered sugar
  • 2-3 TB of Michigan Cider, or replace some cider for apple brandy to taste. Yum!
  • While whisking, add cider by tablespoons, to desired drizzling consistency. Drizzle on cake.