Wednesday, 14 September 2011

Super Moist Pumpkin Spice Bundt Cake with Maple Cream Cheese Icing

I always forget how much I love autum. There's always that sadness at the end of summer, but as the fall creeps in I always look forward to the beautiful colors, the cool days when you need to wrap up in a cozy sweater, curling up on the couch with my honey and of course the delicious smells of fall foods... like pumpkin... mmmmm. Glorious pumpkin spice lattes, pumpkin scones, pumpkin pies.. and my new guilty pleasure.. pumpkin spice cake!!

This cake was incredible! It tasted like pumpkin pie, but a cake! So delicious and moist and addicting. I made it Friday night and it was polished off by Sunday night (sad thing is, it was just me and the hubby who enjoyed that whoooole cake ourselves!).

I hope ya'll like it and that it puts you in the mood for autum just as much as it did for me!

For Cake
3/4 cup unsalted, softened butter (plus extra for greasing the pan)
2 1/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1 tsp all spice
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1 1/4 cup canned pumpkin pie filling (not pure pumpkin, I think the pumpkin pie filling is a bit sweeter)
3/4 cup buttermilk
1 tsp vanilla
1 1/4 cup sugar
3 large eggs
2 tbsp icing sugar (to dust greased pan)

For Icing
2 8 oz. pkgs cream cheese (at room temp.)
3/4 cup butter, softened
1 tsp. maple extract (more if you want a stronger taste)
3 cups icing sugar

Preheat the oven to 350 F. Grease your bundt pan and dust with icing sugar and set aside.

Whisk together flour, baking powder, baking soda, cinnamon, all spice, nutmeg, ginger, cloves and salt in a bowl and set aside.

In another bowl mix together pumpkin pie filling, buttermilk and vanilla.

Beat the butter and sugar together in a large bowl at medium-high speed until fluffy (about 4 mins). Add eggs and beat for 1 more minute. Reduce the speed to low and add flour and pumpkin mixtures alternately, beginning and ending with the flour mixture. Mix until smooth.

Pour the batter into your bundt pan and smooth it across the top. Bake for about an hour (check after 50 mins) or until a toothpick inserted into the center comes out clean.

Cool the cake on a rack for about a half hour, then place serving plate on top of pan opening and flip again, let it cool for a little while longer until you're able to remove the pan.

While the cake is cooling you can make your icing by creaming together the cream cheese and butter, add the maple extract and then icing sugar. Mix on medium-high until nice and smooth, pour over your cake and serve!



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