The smell of pumpkin really puts me in the Fall mood. I haven’t been able to go to a pumpkin patch yet, so I thought baking with pumpkin would tie me over for now. This bundt cake is so moist. I add cocoa powder to that blood circulating aphrodisiac to really help set the cozy weather mood. It’s 90 degrees in Los Angeles, I need all the help feeling the Fall mood that I can get!
Cake
2 cups flour
3/4 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
2 tbsp Cocoa powder
1/2 tsp salt
1 tsp vanilla
2 eggs
3/4 cup milk
2/3 cup oil
1 tbsp apple cider vinegar
1/2 cup pumpkin
Preheat your oven to 350 degrees. Grease a bundt pan. In a medium sized bowl whisk together all dry ingredients. In another bowl combine all the wet ingredients. Pour the wet into the dry and mix with an electric mixture just until combined. Pour the batter into the bundt pan and bake for about 40 minutes, or until a toothpick inserted into the cake comes out clean. While The cake is baking prepare the cream cheese frosting.
Cream Cheese Frosting
4 oz cream cheese
3 tablespoons butter
1 teaspoon vanilla
1 cup powdered sugar
In a medium sized bowl with an electric mixer, beat the cream cheese and butter until smooth and fluffy. Add the vanilla and powdered sugar and beat until combined.
Spread the cream cheese frosting on the warm cake so it melts and runs over the sides. Sprinkle with pumpkin spice and/or drizzle with caramel for an even more sensual indulgence.
