We have a “family recipe” for a pumpkin cake. This cake has always ALWAYS been made in a Bundt pan. It’s like a law in our family. It’s in a Bundt, and it’s served with Cool Whip, and that’s it.
THE CAKE IS NOT TO BE MESSED WITH.
Last year, I made it into a layer cake and FROSTED IT. You’d have thought I was absolutely insane. My uncle couldn’t believe it was the same cake, raved nonstop about it, and took leftovers when he left my sister’s house. As keeper of the recipe, I expected I’d have to bring it to Christmas, but her request that it be “the orginal way” was just too amusing to me.
