Pumpkin Spice Cake
User Reviews
5
Pumpkin Spice Cake
Description
This Pumpkin Spice Cake recipe creates mini Bundt cakes by combining dry ingredients including flour, baking powder, and pumpkin pie spice with wet ingredients such as granulated sugar, brown sugar, applesauce, vegetable oil, and pumpkin puree. Eggs are incorporated one at a time before folding in the dry mix. White chocolate chips are added to the batter for pockets of creamy sweetness.
Cakes are baked at 350°F for 15–20 minutes until a toothpick comes out clean, then cooled briefly before being inverted onto racks. The batter yields enough for multiple mini Bundt cakes. After baking, the cakes can be decorated using store-bought white fondant colored with gel food colors in autumnal shades.
These cakes offer a soft, spiced, and moist bite characteristic of pumpkin desserts. The spice blend enhances the pumpkin flavor while applesauce adds moisture with less oil.
You can bake the cakes up to three days ahead of serving and store them in airtight containers at room temperature. The fondant decoration adds a festive and polished look without altering the cake's texture.
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 3/4 cup vegetable oil
- 1/2 cup applesauce
- 15 ounce can pumpkin puree
- 4 egg
- 1 1/2 cups white chocolate chips
- 1/2 cup heavy cream
- 8 ounces white fondant
- gel food colors I used Wilton Icing Colors in Copper and Juniper Green, in shades of orange and green
Instructions
- Preheat the oven to 350 degrees F. Coat a 6 cup mini Bundt pan with cooking spray.
- In a medium bowl, mix together the flour, baking powder and pumpkin pie spice; set aside.
- In another bowl, mix together the granulated sugar, brown sugar, applesauce and oil.
- Add the pumpkin to the sugar mixture. Mix, then stir in the eggs, one at a time.
- Add the flour mixture to the pumpkin mixture and stir until just combined.
- Fill each bundt 2/3 of the way full with batter. There will be batter left over for a second batch of cakes.
- Bake for 15-20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pan for 5-7 minutes, then carefully invert the pan onto a cooling rack.
- Wipe out the Bundt pan with a paper towel, coat with cooking spray, and repeat the process with the remaining cake batter. There should be enough to fill up 4 more Bundt cakes.
- Bake the remaining Bundt cakes, and repeat the same cooling process as above.
- For the ganache, heat the heavy cream in a medium bowl in the microwave at 30 second intervals until very hot; cream should not be at a boil. Add the white chocolate chips to the bowl and mix until smooth. You may need to microwave the mixture for 10 seconds more if there are still lumps of chocolate after stirring. Add the copper icing color until desired shade is reached. Allow the ganache to sit at room temperature for 15 minutes, or until slightly thickened.
- Spread approximately 2 teaspoons of ganache over the flat part of half of the cakes. Place the other half of the cakes on top to create 5 pumpkin shaped cakes.
- Drizzle 1 1/2 tablespoons of ganache over the top of each cake.
- Add 1/4 teaspoon of the juniper green icing color to the fondant and knead until thoroughly combined. It is easiest to knead in smaller pieces. Add more icing color until your desired shade of green is reached.
- Press teaspoon sized pieces of fondant into a leaf shape silicon mold for a total of 10 leaves. If you don't have a mold, form the leaves by cutting the shapes with a small sharp knife.
- Using your hands, form 5 stem shapes out of the fondant. Each stem should be approximately 2-1/2" tall and 1" wide. Use a toothpick to create ridges on the stems.
- Place a fondant stem inside the hole of each bundt cake. Add two fondant leaves at the base of each stem. Store at room temperature until ready to serve. Cakes are best served on the day that they’re made.
Notes
- Mini Bundt cakes can be baked up to three days in advance and stored airtight at room temperature.
- White fondant, molds, pans, and food coloring gels are commonly found in cake decorating aisles or online.
- For serving, cutting each cake in half is recommended since each mini Bundt yields two servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 87mg | 29% |
| Sodium | 64mg | 3% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 6895IU | 138% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 150mg | 15% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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