Pumpkin Snickerdoodle Bundt® Cake
A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.
Recipe Summary test
Make sure to use pumpkin puree, not pumpkin pie filling.
You can use up to 2 tablespoons of cinnamon in the filling.
I tried using butter in place of oil when greasing the Bundt pan, but found that the butter did not create the slightly crisp exterior I was looking for.