This scrumptious fall dessert tastes like a slice of pumpkin pie in cake form! I adapted this recipe from the fall birthday cake my mom bakes my little sister every year. She's an October baby, and this treat has definitely become a family favorite, signifying celebration and the hope that comes with a change of season!
This cake is moist, rich and the perfect blend of warm spices, hearty pumpkin, and sweet vanilla. While this recipe is little more indulgent than my usual dishes, I firmly believe the holidays should be enjoyed. Life is about balance! I highly recommend making this for Thanksgiving as a modern twist on traditional pumpkin pie without compromising any of the nostalgic flavors your family loves! Get the recipe here:
Ingredients
1 cup canned pumpkin
1 box yellow cake mix (I prefer Duncan Hines)
2 1/2 tablespoons pumpkin pie spice
1 teaspoon cinnamon
3 eggs (I prefer Vital Farms)
1/2 cup whole milk
1/2 cup oil
1 package instant vanilla pudding mix
1 stick of butter (I prefer Vital Farms)
4 cups powdered sugar
1 tablespoon vanilla
5 - 6 tablespoons of whole milk
Step 1:
Preheat your oven to 350 degrees.
Step 2:
Combine and beat with an electric mixer:
1 cup canned pumpkin
1 box yellow cake mix
2 1/2 tablespoons pumpkin pie spice
1 teaspoon cinnamon
3 eggs
1/2 cup whole milk
1/2 cup oil
1 package instant vanilla pudding mix
Step 3:
Pour the cake batter into a greased bundt pan and bake for 45 - 55 minutes. Just insert a toothpick in the center of the cake to see if it’s done. When the toothpick comes out clean, take the cake out of the oven and let it cool on the counter before flipping it onto a cake plate.
Step 4:
Make the icing:
Beat 1 stick of softened butter, 4 cups powdered sugar, 1 tablespoon vanilla, and 5 - 6 tablespoons of whole milk with an electric mixer until fluffy and smooth.
Place your icing in a plastic bag and cut off the tip. This mimics a pastry bag. If you happen to have one, even better! Pipe the icing over your cake in thin strips. Again, make sure the cake is cool or it will melt the icing. Truly, this is your time to get creative or invite your kids into the kitchen and let their imagination run wild -- let the decorating begin!
Finally, dust the iced cake with some powdered sugar and more pumpkin pie spice for the final presentation. Enjoy!
Health benefits:
While this recipe is extremely rich, it still makes use of some wholesome ingredients. Pumpkin is immune boosting and packed with vitamins, antioxidants, and fiber. It even promotes healthy skin. Pasture-raised eggs are an excellent source of protein and cinnamon is anti-inflammatory, high in medicinal properties, and even helps regulate blood sugar. So, when cutting in to this fall treat, know you're feeding your body something delicious and some foods that are nutritious. See? Balance can be a good thing! Happy fall, friends!
