Thursday, September 25, 2014

Easy Autumn Pumpkin Spice Bundt Cake

This is without a doubt one of the easiest cakes to bake. Not only is it moist from the pumpkin, but it's really low fat because there is no oil or eggs added. Essentially there are only three ingredients needed:

1 box Spice Cake Mix
1 15 oz Can of Pumpkin
1/2 cup of warm water

In addition, I added some other ingredients to bump up the spice and flavor to entice my tastebuds.
1 tsp orange flavor extract
A few shakes of pumpkin pie spice
A dash or two of allspice
6 drops clove oil
1 tsp vanilla extract

Blend all ingredients in your mixer until smooth, scraping the bowl often to ensure the cake mix is well blended and the wet and dry ingredients are combined. This is a very thick batter. It took about 4 minutes on medium speed to get to the right consistency.

Prepare your Bundt pan, by spraying with baking spray. Sprinkle the inside of the coated pan with a touch of cinnamon or pumpkin pie spice. Just a little will do. Pour the cake batter into your pan and then gently smooth the top of the batter in the pan so it touches the sides and the thick batter is evenly distributed.

Bake in a preheated oven at 375 degrees Fahrenheit for 40 minutes. Check for doneness by inserting a toothpick into the center of the cake in the pan. If it comes out clean, it's done! I used a silicone tulip Bundt pan for this cake and it only took 40 minutes to bake all the way through. That is shorter than most of the other bundt cakes I've made to date.

Cool the cake in the pan for 15 minutes on top of a rack. Invert the cake onto your serving platter, remove the pan and allow to finish cooking for another 45 minutes.

If desired, make a spiced orange glaze to drizzle on the cake.

To make the glaze combine 1/2 tsp cream cheese frosting flavor, 1/2 tsp orange extract, 1/8 tsp pumpkin pie spice, 1 TBSP skim milk with 2/3 cup confectionary sugar. Whisk together until smooth. You may have to adjust the amount of milk,or sugar used until you get the desired,consistency for your glaze. I like to thicken it up a bit by placing it in the fridge while the cake finishes cooling. Drizzle over the cake as desired before serving.

Cake will keep for 2 days covered at room temp or 4 days in the fridge covered. Note: It's so yummy it probably won't last that long!

#autumnspicecake #pumpkinbundt #yummycake #tulipbundtpan

No comments: