Hi everyone! It’s Nicole, Annette’s web manager and friend. Coming off of pumpkin week last week only made me crave the fall flavor even more. I’ll be the first to say that pumpkin pie is my least favorite fall dessert but pumpkin bundt cake? Sign me up.
This bundt cake recipe is from the archives. A bundt cake always gives me a dose of vintage nostalgia. Bundt cakes were a staple in my house growing up, and I really think we should bring them back. Plus the word “bundt” is just funny. Do you always think of that scene in My Big Fat Greek Wedding like I do?! I love that part.
Without further adieu, meet the pumpkin bundt cake. Be sure to add it to your fall menus! I know I will!
For the cake, you will need:
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel
Note: 2 fluted bundt pans.
To prepare the cake:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.
For the frosting, you will need:
– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar
To prepare the frosting:
In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).
For the chocolate icing, you will need:
– 12 ounces semi-sweet chocolate chips
– ½ cup cream
To prepare the chocolate icing:
In a small sauce pan heat chips and cream whisk until smooth.
To assemble the cake:
Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.
Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
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