Pumpkin Spice Cake

This pumpkin spice cake recipe is mini pumpkin flavored Bundt cakes that are topped with white chocolate ganache and fondant decorations to resemble actual pumpkins. A unique and festive offering for Thanksgiving that is sure to get rave reviews!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 626kcal

Author Sara Welch

Ingredients

cooking spray
2 cups all purpose flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 cup granulated sugar
1 cup brown sugar packed
3/4 cup vegetable oil
1/2 cup applesauce
15 ounce can pumpkin puree
4 eggs
1 1/2 cups white chocolate chips
1/2 cup heavy cream
8 ounces white fondant
gel food colors in shades of orange and green I used Wilton Icing Colors in Copper and Juniper Green

Instructions

Preheat the oven to 350 degrees F. Coat a 6 cup mini Bundt pan with cooking spray.
In a medium bowl, mix together the flour, baking powder and pumpkin pie spice; set aside.
In another bowl, mix together the granulated sugar, brown sugar, applesauce and oil.
Add the pumpkin to the sugar mixture. Mix, then stir in the eggs, one at a time.
Add the flour mixture to the pumpkin mixture and stir until just combined.
Fill each bundt 2/3 of the way full with batter. There will be batter left over for a second batch of cakes.
Bake for 15-20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pan for 5-7 minutes, then carefully invert the pan onto a cooling rack.
Wipe out the Bundt pan with a paper towel, coat with cooking spray, and repeat the process with the remaining cake batter. There should be enough to fill up 4 more Bundt cakes.
Bake the remaining Bundt cakes, and repeat the same cooling process as above.
For the ganache, heat the heavy cream in a medium bowl in the microwave at 30 second intervals until very hot; cream should not be at a boil. Add the white chocolate chips to the bowl and mix until smooth. You may need to microwave the mixture for 10 seconds more if there are still lumps of chocolate after stirring. Add the copper icing color until desired shade is reached. Allow the ganache to sit at room temperature for 15 minutes, or until slightly thickened.
Spread approximately 2 teaspoons of ganache over the flat part of half of the cakes. Place the other half of the cakes on top to create 5 pumpkin shaped cakes.
Drizzle 1 1/2 tablespoons of ganache over the top of each cake.
Add 1/4 teaspoon of the juniper green icing color to the fondant and knead until thoroughly combined. It is easiest to knead in smaller pieces. Add more icing color until your desired shade of green is reached.
Press teaspoon sized pieces of fondant into a leaf shape silicon mold for a total of 10 leaves. If you don't have a mold, form the leaves by cutting the shapes with a small sharp knife.
Using your hands, form 5 stem shapes out of the fondant. Each stem should be approximately 2-1/2" tall and 1" wide. Use a toothpick to create ridges on the stems.
Place a fondant stem inside the hole of each bundt cake. Add two fondant leaves at the base of each stem. Store at room temperature until ready to serve. Cakes are best served on the day that they’re made.

Notes

It is fine to bake the cakes up to 3 days before you plan to assemble them. Store the cakes in an airtight container at room temperature.
You can purchase Fondant, fondant molds cake pans and food coloring gel in the cake decorating aisle of most craft stores. You can also purchase these items online.
I recommend cutting each cake in half for serving, since each pumpkin is really two cakes in one.

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