Well, today is the first day of November, and I’m super excited! November holds lots of happy, joyous occasions for me – I start listening to Christmas music about two weeks in, Thanksgiving, of course, the 5:00 AM Black Friday shopping, and the most joyous of all – our Christmas tree goes up! Wheeeeee!!! The day we put our tree up is by far, the happiest day of the year for me – I absolutely love it! But I need to brace myself…that’s not for another 26 days.

Since today is the first day of a very happy month, I thought I’d post a very yummy, Fall-y cake to start it off right. A delicious Pumpkin and Maple Gingerbread Bundt. I saw this on a blog called Tongue-n-Cheeky and couldn’t wait to try it! I think the flavors of pumpkin, gingerbread, cinnamon and maple go beautifully together; they certainly made a delicious cake. Very simple, not too sweet, and full of flavor – a perfect Fall cake!


I’m going to post the recipe exactly how she posts it on Tongue-n-Cheeky, since it’s a very simple layout and easy to follow.

Pumpkin and Maple Gingerbread Bundt

In One Bowl, Mix:___________________In Another Bowl, Mix:
3 eggs                                                     3 eggs
1 c. canned pumpkin                           1 1/2 c. brown sugar
1 c. sugar                                                1/4 c. molasses
1/2 c. oil                                                 1/2 c. oil
1 T. cinnamon                                       1 T. ginger
1/2 tsp. baking powder                       1/2 tsp. baking powder
1/2 c. milk                                              1/2 c. milk
2 c. flour                                                 1 3/4 c. flour
1/2 tsp. salt                                            1/2 tsp. salt
1 tsp. vanilla                                          1 tsp. maple extract

Preheat oven to 350 degrees. Beat all ingredients together. Pour each batter in rotating layers into a well greased & floured bundt pan. Run a knife through the layers to marble the batters together. Bake bundt for 52-55 minutes or until top of cake springs back when touched.


Happy November, everybody!



  1. This looks absolutely, positively MOUTH WATERING!! I love the different layers of colors! So pretty!


    Comment by Jennifer — November 1, 2009 @ 6:00 PM

  2. Beautiful presentation! I can’t wait to make this for a chilly fall morning. If you were to make a glaze for it, do you think you would play up the maple or the pumpkin? Or just a simple spice-based glaze?


    Comment by Woman with a Whisk — November 2, 2009 @ 11:01 AM

  3. With a Whisk: The original recipe calls for a cream cheese buttercream, but I thought that might make it a little too heavy so I left it out. If you wanted to do a light glaze, I’d suggest maple – the maple flavor isn’t quite as strong as the gingerbread and pumpkin, so I think it would be great to add an extra layer of maple!

    Here is the link to the original recipe, in case you’d like the cream cheese icing:




    Comment by amy — November 2, 2009 @ 11:06 AM

  4. What a GREAT mix of autumn flavors!


    Comment by ErinsFoodFiles — November 2, 2009 @ 11:51 AM

  5. What a pretty cake! Wish I had some with my coffee right now.


    Comment by Mother — November 3, 2009 @ 6:43 AM

  6. So pretty… and sounds yummy, too! 🙂 Miss you!


    Comment by Hornedfroggy of My Baking Heart — November 3, 2009 @ 12:29 PM

  7. I agree with you, November just brings out the spirit of joy and happiness!! I love your page and I LOVE the way your cake turned out! Great job!



    Comment by Ivette — November 3, 2009 @ 11:33 PM

  8. Oh, you divine thing, you! Imagine my delight to stumble upon your adorable blog…and THEN find my pretty little cake reincarnated. It’s beautiful! Truly, beautiful. I love how you layered it, rather than swirled it.

    Happy Autumn baking, me sweet! So happy to find you!


    Comment by Brooke — November 4, 2009 @ 6:45 PM

  9. Brooke – I’m SO happy you found me! And even happier that I found you the other day!! I love your blog and your cake is heavenly!! Believe it or not, I did try to swirl it and it still came out layered like that! Shows how great my “swirling” skills are!! Thank you for your sweet comment, and thanks for a fantastic recipe!



    Comment by amy — November 4, 2009 @ 6:49 PM

  10. i made this today and what a beautiful cake. great easy instructions. i had it in for 60 mins., but i think it could have been in 5-10 min more. mine looked pretty much like the lovely photo here, but i must not be a good “marble-er”…i din’t get any swirls inside. the flavors and textures are deeelish! thanks.


    Comment by jules — November 12, 2009 @ 1:25 AM

  11. Jules- I’m so glad it turned out for you! Thanks for letting me know!



    Comment by amy — November 12, 2009 @ 10:47 AM

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