I made this one from Martha Stewart a few days ago and we all loved it.....

Spicy Pumpkin Bundt Cake

This recipe for spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
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Ingredients
Makes 1 cake.

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting
Directions
1.Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
2.Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
3.Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
4.Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
First published November 2007

Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Thank you Caliloo,
I will try that this weekend..and add caramel sauce and ice cream

Thanks, Alexa. I have an event next week where I need to take a cake and that would be perfect. I like the caramel idea too so think I will add this frosting.

BROWN SUGAR FROSTING

2 cups light brown sugar
6 Tbs. heavy cream
1/4 cup unsalted butter
1 tsp. vanilla
1 cup sifted confectioners sugar

Place the brown sugar, cream and butter in a pan and bring slowly to a rolling boil, stirring all the while. Remove from the heat and stir in the vanilla and then the confectioners sugar. Immediately pour over the top of cake and allow to run down the outer sides. This tends to set rather quickly so donÂt try to control the flow  the frosting will look most appetizing if allowed to flow naturally.

Note: This is one of the few recipes I make where sifting the 4X sugar improves the finished product enough for me to do it.

The pumpkin roll in Penzey's catalog (and on their website) has become an instant family hit and it looks pretty impressive too.

I unroll it after only 5 minutes or so - 30 is too long, and then I let it cool before spreading the filling. You could use Dulce de leche if you don't want the cream cheese filling.

I haven't made yet, but will try that frosting also.
I will also check Penzey's.
Thank you.