are you looking for the perfect cake for fall well we are making this beautiful pumpkin spice
cake that is shaped like a pumpkin my name is Alyena and welcome to my kitchen so to start
making our bundt cake we are actually making two Bundt Cakes so this is a double recipe
in our mixer we have two cups of softened butter this is four sticks of butter and to that we can
add in our sugar I have two cups of granulated white sugar along with two cups of brown sugar
foreign and now we can mix this together until it's light and fluffy now that our
butter is completely mixed in with our sugars I'm going to scrape down the side
so everything is combined in and we can start adding in our eggs we are going to crack in
one egg at a time while our mixer is on low speed so let's just scrape down the sides
that is one thing when I am using my flicked a little bit when I'm using my KitchenAid I find
that sometimes it's not all mixed together so I do like really scraping down the sides
do that so on low speed we can start to add in our eggs I'll use this bowl for my dirty eggs
and we are using eight eggs today so we have a lot of eggs going into our cake
and our final egg our number eight
there we go I'm gonna give my hands a quick rinse to get off the egg
here we go there's a little towel off to the side and now that our eggs are completely mixed in we
can add in our pumpkin this is a hundred percent pumpkin puree and we are adding in three cups
there we go we have in our pumpkin and we can add in four teaspoons of vanilla extract
and give this a stir so it's completely combined I have six cups of all-purpose flour to our flour
we can add in four teaspoons of pumpkin pie spice you can buy this at your Supermarket or
you can make it homemade I made mine homemade by using one tablespoon of cinnamon half a
teaspoon of ginger as well as half a teaspoon of nutmeg and a fourth teaspoon of ground cloves
next we can add in two tablespoons of baking powder
along with one teaspoon of salt and one teaspoon of baking soda and now we can whisk this together
and now with our mixer at low speed we can go back and forth between incorporating
our flour and incorporating two cups of butter okay let's do it
okay so now I'm just scraping down the sides of my bowl making sure that everything is combined and I
can actually take it off of my mixer now because we are going to fold in our last ingredients
and this a lot of batter our last ingredient that we are adding in is our pecans we have two cups
of chopped pecans and we are going to fold these in and here we have our bun pan I also greased it
with butter and then added in some flour and then I shake the flour around and then pour it out and
this just helps ensure that our bundt cake does not stick because that would be a real bummer
uh now we can take half of our batter and pour it in our bundt cake now that I've used half of
my batter and I've put it in my bun pan we can pop it in the oven at 350 degrees Fahrenheit
for about 50 to 60 minutes or until you poke it with a toothpick and it comes out clean now
I do not have two Bundt pans but if I did I could bake them both at the same time so
once that cake is out of the oven you want to let it cool for at least 10 minutes in the pan
before flipping it out and baking your second bundt cake and I'll see you tomorrow once our
cakes are cooled and we can start creating our pumpkin shaped cake I'm back and it's a new day
our cakes are fully cooked and cooled and we can start making our frosting so here I have
my mixer and in it I have 16 ounces or two blocks of cream cheese stop I realized when
I was icing my cake that I did not have enough icing so instead of two blocks of cream cheese
I used three blocks a cup and a half of butter six cups of icing sugar or powdered sugar as
well as five teaspoons of vanilla extract and to that I can add in two sticks or one cup of butter
and now we are going to beat this together until it's creamy and totally combined
also you want your butter and cream cheese to be at room temperature so it's not super
soft but it's also not hard so that it can cream together you can also add in your vanilla extract
at this point you can add anywhere between two to three teaspoons of vanilla I'm using
three teaspoons because I love a vanilla flavor now we can slowly start adding in our powdered
sugar I've sifted all of my powdered sugar just to ensure that there's no clumps in it because
you do not want a clumpy frosting and I have four cups of powdered sugar so I'm just going
to slowly add this in while my mixer is on low speed alternatively if you're doing this by hand
and you don't have a mixer I add in one cup at a time beat it completely and then added my next cup
now at this point you do want to get in and just scrape down the sides to ensure that
everything is getting mixed in especially on the bottom now that our frosting is finished
I've removed some of it and put it in a bowl because this is going in the center of our
cake and we are dyeing the rest which is the majority of our frosting Orange
but if you want all of your frosting to be orange you don't have to do this step so I'm
going to start by adding a little bit of orange food coloring a little goes a long way I just
kept adding more food coloring to my icing and scraping down the sides in between until I got
the perfect orange pumpkin color I've just moved my frosting inside because it is a really hot
day out today and you do not want your frosting to melt on you so now I have my cake out of the
fridge it's cooled overnight and we do want to cut off the top just so it's a really even layer
this is the time you get a snack you can try the cake so here we have both of our cakes I've cut
off the top so it's an even layer and when you do flip your cake you want to make sure that
the grooves are lined up so now I'm just adding my white icing to the center of my cake and I do
want this to be a nice thick layer for me a cake is only as good as the icing I always feel stiffed
when I get a cake and there's not enough icing on it I ended up bringing my pumpkin inside to
ice because when I was trying to do it outside it was such a hot day that the icing was just melting
off so I started by doing a crumb coat this is a thin coat around the entire cake and then I put it
in my fridge for about 15 minutes to cool it and then I ice the whole cake I also filled the center
hole full of candy corn and Little Pumpkins added icing so that it was covered so when you cut into
this cake there is a surprise inside place it back in the fridge and then brought it back out
to sculpt it so here I have my fondant stem and I'm just going to place it on top of my pumpkin
my mom actually made this and it's so cute I love it and she actually made a few other little Vines
as well as a few little leaves we used round fondant and then we shaped it and sprayed it
with edible sprays so it had some contrast and colors if you can't find fondant you can also
use an ice cream cone and put green icing on it it's just up to what you can find and here we
have our finished cake it's absolutely beautiful and now the most important part is the taste test
this is one of my favorite bun cakes because it is so moist and for such a
big cake it really packs in the flavor as well as that cream cheese frosting
is absolutely delicious and it looks pretty beautiful if I say so myself
so please let me know if you try this recipe and what you think in the comments down below
and if you want to see some more of my seasonal recipes there should be a playlist right here
or over here thank you so much for watching and I hope to see you next week bye for now