The “Pumpkin Cake” dessert cake is not only adorable, it’s easy and fun to make too! This homemade pumpkin cake is made from either one or two bundt cakes smushed together or inverted on top of one another and is perfect for any harvest party or just because! If you are last-minute like I am, you can substitute three boxes of spice-cake mix for the ingredients we’ve listed here (for the 2 bundt cakes.)
This time of the year, you’ll find everything pumpkin in my house. Figured I’m not the only one who is looking to find new pumpkin yumminess right about now! The homemade recipe (below) is for 2 bundt cakes. Enjoy!
Start by preheating the oven to 350 and greasing two 10-inch bundt cake pans with butter, cooking spray, whatever your choice.
Whisk together your dry ingredients in a large bowl.
Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs or egg substitute, 1/4 cup at a time, beating well after each addition. Beat in vanilla and pumpkin.
Mix together your dry and wet ingredients and pour into your prepared bundt pans. Bake on 350 degrees for 55 minutes or until toothpick comes out clean.
DIRECTIONS FOR THE ICING:
Mix together the ingredients for the frosting except for the milk. Add milk in slowly to get the desired consistency for dribbling over the cake. Leave out a little for the upside down cone for stem of the pumpkin. You will want to add green food coloring to dip the cone into. Add in orange food coloring to the original batch of icing, if desired, and drizzle over the top of the cake. Dip an upside down ice cream cone into the green icing and add to the center of the cake. Viola, your creation is finished!