It’s a brilliant cake made in Brilliance Pan!! Here’s another recipe for THANKSGIVING DAY month!! Pumpkin Bundt Cake with Chocolate Ganache!!
Alrighty!! This is another recipe for THANKSGIVING DAY month. Out of all the ingredients below, we were able to make so many recipes. How fun is that!!! By the way, I’m curious, do they sell Texas toast in other states? Or just Texas?? ?.
Now, out of all those ingredients, here’s what you will bake!! Oh, I’m giddy just looking at it!!! Doesn’t it look fun? And yes I actually made all of them in one day. But of course you can make all of the in advance so that it can free up you oven for the turkey, but it is doable!!
As you might have seen on my previous posts, my favorite bundt pans comes from Nordic Ware. I am slowly but surely trying to build up my Nordic ware collection. Also, one of my bucket list is to go to Nordic ware Factory Store. I would be one happy girl, even ecstatic and I will for sure post it when I do go to Minnesota and visit the store! Now one of my favorite pan is the Brilliance pan. I do agree that it’s rather brilliant!!!
The recipe itself is very simple and straightforward. But if there is one important tip that I can give you is to really liberally spray the pan so that nothing sticks! I used Baker’s Joy and so far it’s alway a success when I inver it. But some people are very happy with Magic Cake Pan release. So you’ll need to try whatever works for you and your pan.
Here’s how simple the recipe is!! In a stand mixer, mix together oil, sugar, brown sugar, vanilla extract, eggs and pumpkin puree.
Then add the dry mixture of flour, pumpkin pie spice, baking soda, baking powder and salt.
Pour the batter into the bundt pan and bake away!! Simple right!!
While the cake is baking, go ahead and make the ganache. And this is soooooooooo easy to make!!
After baking for 20-30 minute, waiting for 10 minutes to let it cool, and inverting it, here’s what you’ll see!!! I love this picture!!! It really shows off the brilliance of the pan!!
Pour the chocolate ganache in between the crevice with a bottle.
Hello pretty lady!!! Wouldn’t you love to share this with your family?!?!
Cut a slice or two for Thanksgiving and your celebration will be complete.
From my family to your, Have a Happy and Delicious Thanksgiving!!
Happy Baking!!
| Servings |
20 servings
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- 2 1/2 cups flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 15oz pumpkin puree
- 4 oz chocolate
- 1/2 cup heavy cream
Ingredients
Pumpkin Bundt Cake
Chocolate Ganache
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|
- Preheat oven to 350 degrees. Spray the Brilliance pan with Baker's joy. Set aside.
- In a medium bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, salt, until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine oil, sugar, brown sugar, vanilla extract, eggs and pumpkin puree until it's all combined.
- Gently pour the dry mixture into the stand mixer bowl.
- Scrape the sides and bottom of the bowl and mix again.
- Pour the batter into the prepared pan. Smooth the top. Pick up and drop the pan so it takes out the air bubbles.
- Bake in the oven for 60-70 minutes until inserted toothpick comes out clean.
- Rest in the pan for 10 minutes. Then invert the pan and let cool before pouring the ganache.
- Chop the chocolate and add it to a large heatproof bowl. Set aside.
- Pour the heavy whipping cream into a microwave safe bowl and heat in the microwave for about 45 seconds-1 minute.
- Pour the warm heavy whipping cream over the chocolate and LET IT SIT for 2-3 minutes. Start whisking until everything is smooth.
- Allow to cool for about 10-15 minutes. Pour into a bottle and pour the ganache into the crevice of the cake.
Adapted from : Live Well Bake Often
