I love cake. And bundt pans, I mean come on. You’ve all seen My Big Fat Greek Wedding right? Bunnnndddttt. A what? A Bunnnnddddtttt.
I love baking in my bundt pan. Mine is a stoneware bundt from Pampered Chef, but you can use any pan you like. This cake I doubled the cake recipe below by baking TWO bundt cakes. I baked one, while that one cooled I baked a second cake. I like the height of the cake, plus it kinda looks like a pumpkin!
I think there is something so grown up and sophisticated about bundt cakes. I’m not sure what it is though. Maybe the lines on the outside of the cake? The curves? I just love a slice of cake with my coffee.
And this pumpkin cake? It’s so rich and moist! Paired with the cream cheese frosting and chocolate ganache, you just can’t go wrong. So go do something right and have a slice of cake!!! Enjoy!
Favorite Pumpkin Recipes: Pumpkin Crumb Cake | Cold Brew Coffee
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Pumpkin Cake with Chocolate Ganache
Ingredients
For the cake: DOUBLE IF MAKING TWO BUNDTS
- 1 cup canned pumpkin puree
- ⅓ cup sugar
- ¾ cup brown sugar
- ½ cup applesauce
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- 1 tsp ground nutmeg
For the frosting:
- 4 oz cream cheese softened
- 2-3 cup powdered sugar
- 2 Tablespoon milk
- 2 tsp vanilla extract
For the ganache:
- 1 Tablespoon heavy cream
- 1 Tablespoon milk
- ¼ cup butter
- 1 tsp vanilla extract
- 2 tsp corn syrup
- 1 oz bittersweet chocolate
- 1 oz semi sweet chocolate morsels
- 1 ¼ cup powdered sugar
Instructions
- In mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.
- Pour batter into well greased and floured bundt pan.
- Bake in a 350 degree oven for about 38-45 minutes. Allow to cool in pan about 5 minutes before flipping onto a rack. Repeat by making a second cake if you want two layers.
- Cool completely before frosting. To make frosting, beat cream cheese until smooth. Beat in vanilla, milk and powdered sugar and mix for 2-3 minutes. Invert one cake so the flat part is facing upwards. Spread frosting evenly on cake and top with second cake. *If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. Spread frosting between layers, return top layer above the frosting.
- To make chocolate glaze, in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate. Remove from heat and whisk in the powdered sugar. When completely smooth, spoon over top of cake. Allow to set about 15 minutes. Enjoy!
Notes
- The recipe as written will fill ONE bundt pan. Feel free to double it/make 2 cakes and “glue” them together with frosting to make it look like a pumpkin!
I Iove your recipes! I havent tried them yet but hopefully I will beable to this weekend. They all look
So delicious.
Which size can for the pumpkin? My stores have 2.
Which size can? My stores have 2
The recipe calls for 1 cup. You can use it from any can 🙂
LOL – thanks for correcting me and my horrible vision. I dont know why I read that as 1 can. 🙂
Don’t feel bad. I read it the same way and was going to ask what size can
A layered BUNDT cake is brilliant! I too just ADORE bunnnnndt cakes…they make me seriously happy. And well, this cake makes me seriously happy just to think about making and eating! Thanks for sharing! 🙂
Both beautiful and delicious! Thank you so much for sharing your culinary talent at Rook No. 17!
Jenn
That’s one of my favorite movies and one of my favorite scenes. I like the idea of making two cakes to add height. This filling in the middle looks absolutely delicious. Thanks for sharing on Sweet Indulgences Sunday.
I can’t say the word “bundt” without using that accent from My Big Fat Greek Wedding. Drives my husband nuts, LOL.
Thanks for linking up at A Little Nosh this week!
Allison, If I’m allowed a vote, I say go for the donuts (only cause I still have half a cake on my counter!)
Aimee … stop doing this to me! I am going to try your chocolate baked donuts and pumpkin snickerdoodle cake this weekend but, now that I see this I am torn. You are killing me with your evil sugar ways.
Aimee – you make the best desserts! This looks so delicious and it’s so pretty. I really love how you used two bundt cakes – fantastic!
Oh wow that looks so beautiful and delicious!
Brianna,
That dish sounds delish, I’ve never been to Doolittle’s, but the tortellini sounds awesome! I’ll have to ponder that one, thank you! And thanks for following, congrats on your little one!
Hi Aimee! I am a new follower to your page…I have written down about 20 of your recipes already tonight, I can’t wait to try them! I love that they are simple, so even a stay-at-home mom with a 13 month old (like me) can find time to make them!
I was wondering if you’ve ever tried to make Cheese Tortellini, like the dish from Doolittle’s (a restaurant in the MN/ND area). It’s a ‘five cheese’ tortellini that’s baked, with an herb cream sauce, mozzarella, parmesan, gorgonzola, and fontina cheeses. It is AMAZING, but I can’t find any recipes for it anywhere (and would have no idea where to start on my own). Just wondering what your take would be on the dish?
Love your page! Thanks!
Sounds so tasty!
Yummyyyyyy – the cake looks so delicious! I love it
Ooooohh Myyyyy goodness!! *drool*
That looks terrific. Such a wonderful looking dessert. I bet it is devine! Come visit. We have a recipe for a three way lasagna today.
That is a pretty good looking cake! I love ganache toppings and yours dripping on your cake makes me want a piece like now!
Oh yum! Sounds fabulous and looks beautiful! Love it!
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Oh pumpkin cake…I will be daydreaming about you all day. Please bring your yummy filling and ganache topping to visit at my house!!!