Drunken Pumpkins

Pumpkin Spice Bundt Cakes with Apple and Jack Daniel’s Tennessee Honey Whiskey Icing. Happy first day of Fall!

Pumpkin Spice Bundt Cake:


  • 1/2 cup Butter (1 stick), cut into small cubes
  • 3 cup Flour, sifted
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 2 cups Fine Sugar
  • 1 1/2 tsp Vanilla Extract
  • 3 Large Eggs, lightly beaten
  • 1 1/4 cup Milk
  • 1 cup Pumpkin Puree
  • 1 cup Chobani Greek Yogurt
  • 1 tsp Ground Ginger
  • 1 tsp Ground Nutmeg
  • 2 tsp Cinnamon


Preheat the oven to 350°F. In a bowl of an electric mixer (or one suited for a hand mixer), cream the butter on low-speed to soften, increase the speed to medium, and beat until light and fluffy. Gradually add in sugar for 3 minutes and then add vanilla.

Drizzle in the slightly beaten eggs while beaters are on low. Scrape down sides as needed. When eggs are incorporated, start adding flour and milk in an alternating pattern.

Grease and flour pan before adding batter. I used a mini bundt cake pan, but any pan can be used. Bake until you can do the toothpick test where when inserted into the cake the toothpick comes out clean. For a large pan this should be about 40-45 minutes. My mini bundts only took 20-25 minutes. Remove from oven and let cool before removing from pan.  Allow cake(s) to cool out of pan as well before icing.

The Icing


  • 1 cup Jack Daniel’s Tennessee Honey Whiskey, plus 1 additional shot
  • 2 cups Apple Juice (unsweetened)
  • 1 Cinnamon Stick
  • 1/3 Sugar
  • 1/3 Evaporated Milk


Add Jack Daniel’s Tennessee Honey, apple juice, and cinnamon stick to a large sauce pan and bring to a boil. Using a whisk, continuously stir. After 10 minutes, gradually add sugar while still mixing. Continue to boil for 5 additional minutes. Slowly add evaporated milk and boil for 2 minutes. Add in last additional shot of Jack Daniel’s Tennessee Honey and mix well before removing from heat. Let cool and thicken. Remove cinnamon stick before drizzling over cakes.

Serve with whipped cream or vanilla ice cream.


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