Happy Halloween!!! I made this little cake to celebrate with some family and friends. It not only looks cute, but it tastes great too!! Although I'm not a huge fan of Halloween, I do enjoy baking all things pumpkin... so naturally, a pumpkin-pumpkin bundt cake was totally worth it! Boo!
Pumpkin Bundt Cake
For the Cake:
1/2 C. Butter, softened to room temperature
1 C. Light Brown Sugar, packed
2 Large Eggs, room temperature
1 C. Canned Pumpkin Puree
1 1/2 tsp. Pure Vanilla Extract
2 C. All-Purpose Flour
1/4 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1/4 tsp. Grated Nutmeg
1/4 tsp. Ground Ginger
1/8 tsp. Ground Cloves
1/2 C. Buttermilk, room temperature
For the Frosting:
2 (8 oz) packages Cream Cheese (1/3 less fat works just fine), almost at room temperature
1/2 C. Butter, almost at room temperature
1 tsp. Vanilla or Almond Extract
2 C. Powdered Sugar
Orange Food Gel (optional)
Make the Cake:
Preheat oven to 350F degrees. Grease a bundt pan with non-stick baking spray. (If you want to make this in the shape of a pumpkin, use a small bundt pan and split the batter in half; repeat process twice). In the bowl of a stand mixer fitted with the batter blade, cream together the butter and sugar until light and fluffy. Scrape down the sides and add the eggs (one at a time), blending and scraping down the sides after each addition. When the eggs are fully incorporated, blend in the pumpkin and vanilla.
In a separate bowl, whisk together the flour with the rest of the dry ingredients. Add about 1/3 of the flour to the butter mixture and blend until incorporated. Ad 1/2 of the buttermilk and blend in completely. Repeat with another 1/3 of the flour and blend. Finish mixing the batter by adding the final 1/2 of buttermilk, mixing, then adding the final 1/3 of flour. Spoon the cake batter into the prepared bunt pan, gently smooth the top and bake for 30-40 minutes (depending on size of your bundt pan and/or if you are splitting this mixture into two smaller bundt pans to make a pumpkin). Transfer to a cooling rack and let rest for 5 minutes before turing out onto the rack to cool completely.
Make the Frosting:
Whip together the cream cheese, butter and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.
Assemble the Pumpkin:
Use a couple drops of orange food gel to get the desired color of orange. When the cake is completely cooled, use a serrated knife to make a flat surface on each small bundt cake. Lightly spread some of the frosting between the layers (to act like glue)! Then, use an offset knife to carefully spread the rest of the frosting over the bundt cake. (Chef's note: I did not use all of the frosting.) Feel free to use a cinnamon stick as the pumpkin stem. I also reserved a little of the plain frosting and colored it with green food gel to make a few leaves - totally optional! Enjoy!