Aunt Lorene'S Pumpkin Dessert Ring
A moist and flavorful pumpkin dessert ring with warm spices, perfect for fall gatherings or holiday celebrations, appealing to pumpkin lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Cream the sugar and egg together.
- Add the remaining ingredients and mix well.
- Pour the batter into a greased Bundt cake pan.
- Bake at 350°F (175°C) for 45 to 50 minutes, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can also substitute half of the shortening with applesauce for a lighter version. Make sure to measure your pumpkin accurately; too much can make the batter too wet. If you prefer a spicier kick, add extra cinnamon or nutmeg. This dessert is great for fall gatherings, especially alongside Sand Tarts (Rolled Sugar Cookies).
Serving Suggestions
Serve this delightful pumpkin dessert ring with a dollop of whipped cream or a scoop of vanilla ice cream on the side for a comforting treat. It pairs beautifully with a warm beverage like chai tea or spiced cider. For an added touch, drizzle with caramel sauce or sprinkle with powdered sugar before serving.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds. This dessert can also be enjoyed chilled, making it versatile for serving at different temperatures.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lorene'S Pumpkin Dessert Ring contains roughly 521 calories, with 10g protein, 105g carbohydrates, and 8g fat. It is an excellent source of vitamin A (59% of the Daily Value), calcium (40% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2907mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth. One cup of canned pumpkin is equivalent to about 1 1/4 cups of fresh pumpkin. Drain any excess moisture to maintain the right batter consistency.
How can I make this dessert gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add a teaspoon to help with binding. The texture may differ slightly, but it will still be delicious and suitable for gluten-free diets.
Can I add nuts or chocolate chips to the batter?
Yes, adding nuts like walnuts or pecans, or even chocolate chips, can enhance the flavor and texture of this dessert. Stir in about 1/2 cup of your choice before pouring the batter into the pan. Just be mindful that this may slightly alter the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).