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20 servings
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Ingredients
Pumpkin Bundt Cake
- 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
Chocolate Ganache
- 4 oz chocolate
- 1/2 cup heavy cream
Ingredients
Pumpkin Bundt Cake
Chocolate Ganache
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Instructions
Pumpkin Bundt Cake
- 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.
Chocolate 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.
Recipe Notes
Adapted from : Live Well Bake Often
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