Sweetie-licious celebrates fall with One Bowl Pumpkin Cider Cake

It's National Pumpkin Day amd we're celebrating with the help of Sweetie-licious Bakery Cafe. Here with us this morning are Linda Hundt and Ellie Sutherland.

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

box of packaged Spice Cake Mix -good quality

2/3 cup granulated sugar


1/3 cup vegetable oil

1/4 cup apple cider 

1/3 cup sour cream

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. 


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