Pumpkin Bundt Cake
User Reviews
5.0
222 reviews
Excellent
Pumpkin Bundt Cake
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This pumpkin bundt cake looks just like a giant pumpkin and it just might be the ultimate holiday centerpiece!
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Ingredients
For the Cake
- 3 cups pumpkin puree
- 4 tsp cinnamon
- 4 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp allspice
- 2 tsp salt
- 2 tsp baking soda
- 8 tsp baking powder
- 8 cups all-purpose flour
- 5 cups dark brown sugar packed
- 8 large eggs
- 2 cup buttermilk
- 2 cup unsalted butter room temp
- 1 cup sour cream
For the Cream Cheese Frosting:
- 16 oz cream cheese softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For the Buttercream
- 2 lb confectioner's sugar
- 2 cup salted butter room temp
- 1/4 cup milk
- 2 tsp vanilla extract
- 20 drops Orange food coloring Depends on brand used and desired color.
For the Stem:
- 4 tablespoons un salted butter room temperature
- 2 cups confectioners sugar
- 5 drops Food Coloring Green and brown
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Instructions
For the Cake
- Preheat oven to 350 degrees.
- Butter and flour 2 large bundt pans.
- Mix the buttermilk and sour cream in a bowl and set aside.
- Sift the dry ingredients (except the sugar) together and give a good whisk to mix well.
- Cream the butter and sugar together in a stand mixer fitted with a paddle attachment for approximately 4 minutes on medium.
- Add the eggs one at a time making sure each is incorporated well before adding the next.
- Add the flour mixture in three batches alternating with the milk mixture. Making sure you start and end with the flour mixture. Do not over-mix, just beat until combined.
- Mix in the pumpkin puree. Scrape down the sides of the bowl and make sure the pumpkin is well incorporated.
- Pour batter into bundt pans. Bake for about 60 minutes or until a skewer inserted in the center comes out clean.
- Allow cakes to rest in pans for about 20 minutes then invert onto a wire rack to cool.
For the Cream Cheese Frosting:
- Beat the cream cheese in a bowl until it is smooth. Add in vanilla and powdered sugar. Mix until ingredients are well-incorporated and desired consistency is reached.
For the Buttercream:
- Beat butter until light and fluffy. Add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. If want a stiffer buttercream, use less milk. Add in the food coloring.
For the Assembly:
- Cut bottoms off cakes.
- Pipe or smear cream cheese frosting onto bottoms. Sandwich together.
- Depending on the shape bundt pan you use, you may need to contour the outside using a knife to sculpt into a pumpkin shape.
- Cover in orange buttercream. Refrigerate to help the sculpting process.
- Using a knife, smooth into ridges. Add a second layer of dark buttercream to create dimension.
- Smooth the buttercream. I cut a yogurt cup into a half circle-shaped tool. It's flexible and doesn't gouge the buttercream.
- For the final smoothing chill the pumpkin in the freezer and use the back of a spoon dipped in hot water.
For the Stem:
- Mix together butter and sugar until you get a consistency that is similar to clay. Mix in green food coloring. Sculpt into a stem figure. Use a piping bag with brown food coloring to create a natural look.
- Add stem to the top of the pumpkin.
Notes
- If you want to go for added realism then whip up two batches of buttercream in similar shades of orange. Cover your pumpkin in one batch and begin shaping it.
- Pop it into the fridge and let it chill to harden, then add highlights or lowlights (your choice) on the pumpkin's ridges and smooth them out to blend. I have a couple of things to say about the stem.
- At first I tried to make one by covering an inverted cupcake in green buttercream and then sculpting. It looked OK but kind of cartoonish and out of proportion. I ended up mixing up a very thick batch of buttercream and rolling it into the desired shape then carved away at it, added some brown streaks and an off-white top the result was significantly more realistic and easier to make. Your third option is to shape one from fondant.
Nutrition Information
Show Details
Serving
1slice
Calories
245kcal
(12%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1.9g
(10%)
Monounsaturated Fat
1g
Cholesterol
8mg
(3%)
Sodium
210mg
(9%)
Potassium
34mg
(1%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
150IU
(3%)
Vitamin C
7.4mg
(8%)
Calcium
70mg
(7%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 245kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1.9g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 210mg | 9% |
| Potassium | 34mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 70mg | 7% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
222 reviews
Excellent
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