Buttermilk Pumpkin Bundt Cake Revisited

When I went to make Buttermilk Pumpkin Bundt Cake (recipe here) for Thanksgiving this year, I was missing an important ingredient: the bundt pan.

I know I had one at one point – I have photographic evidence – but after tearing my kitchen apart, I could not locate it. Who comes into a kitchen and steals a bundt pan?  Betty Crocker? A Keebler elf?

Mind you, I found:  Five (5!!) cupcake pans, one springform pan, several baking sheets (though never enough, amirite?) enough pyrex dishes to start my own bakery, six (6?!) loaf pans, roasting pans, waffle maker, heart-shaped muffin tin…not one damn bundt pan…

So I packed up all the ingredients and decided to make it once I reached my destination. I had already spoken to my mom, she’d given away her bundt pan in a cleaning frenzy earlier in the year. It was decided I’d just make it in a 13×9 baking pan. Not as showy, just as tasty.

But my sister-in-law to the rescue. She had a bundt pan. Recipe saved.

And how did I reward her? By assisting my niece in acquiring this:

In my defense, she purchased it herself. I was just the getaway driver. Her parents were not amused.

But that’s what aunties are for.